Grilled Turkey Breast With Corn On The Cob Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main Ingredient

Ingredients

 Bone in turkey breast5 Pound (1 Piece)
 Ears of corn8 , unhusked

Nutrition Facts

Serving size: Complete recipe

Calories 6046 Calories from Fat 1602

% Daily Value*

Total Fat 179 g275.4%

Saturated Fat 46.4 g231.8%

Trans Fat 0 g

Cholesterol 1474.3 mg

Sodium 1464.8 mg61%

Total Carbohydrates 596 g198.7%

Dietary Fiber 71 g284%

Sugars 95.9 g

Protein 580 g1159.4%

Vitamin A 126.5% Vitamin C 304.4%

Calcium 39.6% Iron 247%

*Based on a 2000 Calorie diet

Directions

Place the turkey breast, skin-side down, in a 7" X 11" baking dish.
Cover with wax paper and microwave on high for 9 minutes.
Turn the breast so it rests on one side.
Cover and microwave on medium (50% power) for 15 minutes.
Turn the breast on the other side, cover, and microwave on medium (50% power) for 15 minutes.
Turn the turkey skin-side up, cover, and microwave on medium (50% power) for 15 minutes.
Transfer the turkey to a hot grill.
Barbecue for 20 to 30 minutes, or until the skin is brown and the juices run clear when the turkey is pierced with a fork.
While the turkey is on the grill, place the ears of corn side by side on the floor of the microwave.
Microwave on high for 7 to 10 minutes.
Move the center ears to the outside and rotate all the ears so the top half is now facing down.
Microwave on high for 8 to 10 minutes, or until the corn is tender.
Using a clean kitchen towel to hold the corn, pull away the husks and tassels.
Break off the stem if still attached.
Keep the corn warm in a tent of aluminum foil until the turkey is ready to serve.
Serve the corn with the turkey.
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