Double Glazed Turkey Breasts Recipe
Ingredients
| Orange marmalade | 2/3 Cup (16 tbs) | |
| 2 tablespoons hoisin sauce | ||
| Five spice powder | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Honey | 1/2 Cup (16 tbs) | |
| 2 tablespoons Dijon-style mustard | ||
| White wine | 2 Tablespoon | |
| Worcestershire sauce | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Turkey breast | 2 1/2 pound | |
| Cooking oil | 1 Tablespoon | |
| Orange peel curls | ||
Directions
For five-spice glaze, stir together marmalade, hoisin sauce, five-spice powder, and garlic powder in a small mixing bowl; set aside.
For honey-mustard glaze, stir together honey, mustard, Worcestershire sauce, and butter in a small mixing bowl; set aside.
Reserve half of each glaze in separate bowls Remove bones from turkey breasts.
Brush turkey with oil.
Insert a meat thermometer into the center of one of the turkey breasts.
For a charcoal grill, arrange medium-hot coals around a drip pan for indirect cooking in a covered grill.
Test for medium heat above pan.
Place turkey breasts, side by side, on grill rack over drip pan.
Cover; grill for 1 1/2 to 2 hours or until thermometer registers 170", brushing one breast half with five-spice glaze and the other with honey-mustard glaze several times the last 1 5 minutes of grilling.
If necessary, add extra coals every 20 to 30 minutes to maintain heat.
Brush turkey again before serving, if desired.
[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill.] Heat reserved glazes; pass with sliced turkey.
Garnish with orange peel curls, if desired.
For honey-mustard glaze, stir together honey, mustard, Worcestershire sauce, and butter in a small mixing bowl; set aside.
Reserve half of each glaze in separate bowls Remove bones from turkey breasts.
Brush turkey with oil.
Insert a meat thermometer into the center of one of the turkey breasts.
For a charcoal grill, arrange medium-hot coals around a drip pan for indirect cooking in a covered grill.
Test for medium heat above pan.
Place turkey breasts, side by side, on grill rack over drip pan.
Cover; grill for 1 1/2 to 2 hours or until thermometer registers 170", brushing one breast half with five-spice glaze and the other with honey-mustard glaze several times the last 1 5 minutes of grilling.
If necessary, add extra coals every 20 to 30 minutes to maintain heat.
Brush turkey again before serving, if desired.
[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill.] Heat reserved glazes; pass with sliced turkey.
Garnish with orange peel curls, if desired.
Chef
