alt are dissolved.
Add turkey.
Cover ; refrigerate at least
large container and place turkey breast halves into the marinade. Allow
kin from both sides of turkey breast. In a food processor or
Slice turkey breast in half crosswise without cutting
urface of grill.
Sprinkle turkey breast with lemon pepper.
Insert
Thaw turkey breast in refrigerator.
Wash and dry well.
Rub outside well with salt and pepper.
Also sprinkle some on the inside.
Fill cavity with chunks of celery and onion.
Wrap breast good and tight with aluminum foil.
Put in crock-pot.
Add 1 cup of water.
Turn to high for about an hour.
Reduce to low and cook all night.
You will have lots of good broth and the turkey breast will be nice and juicy and tender.
s completely dissolved. Place rinsed turkey into brine mixture in a
Make small slits in turkey every 2 inches.
Combine all ingredients except turkey and vegetable oil.
Marinate turkey in marinade in large ziplock bag for up to 24 hours.
Preheat grill to medium.
Discard the marinade and rub vegetable oil all over turkey breast.
Grill until juices run clear approx 40 minute.
Combine first 4 ingredients;
stir well.
Brush mixture evenly over
both sides of turkey breast; place
in
a
large shallow dish.
Cover and chill at least 1
hour.
Saute
onion in oil in a saucepan until tender.
Stir in water and remaining ingredients; simmer 20 minutes.\tSet aside.
Pour dressing over halved turkey breast; refrigerate and marinate overnight.
Remove meat from marinade and use toothpicks to pin 2 strips of bacon to each side of each half.
Grill over charcoal, turning frequently, long enough to cook thoroughly but not long enough to dry out the meat.
Chop shallots finely.
Place in large Ziploc bag.
Add next 8 ingredients.
Seal and shake.
Place turkey breast between 2 sheets plastic, flatten to 1-inch thick.
Place in bag and leave 12 hours. Remove meat and barbecue or broil to 155\u00b0.
Brush occasionally with marinade, 12 minutes per side.
Serve with wild rice and summer squash.
Split the roast into two breasts.
Pull back the skin and liberally season Cajun blend.
Replace the skin and wrap in plastic.
Refigetate 8 to 24 hours.
Soak the toothpicks in water for about 30 minutes before taking the turkey out of the refigerator.
Use the picks to tack the skin in place so it stays in place during grilling.
Place the turkey on a preheated grill over low heat and cover.
Turn about every 10 minutes.
Apply your best Barbecue sauce for the last turn.
Remove from the grill at about 160 degrees.
d rosemary.
Rinse the turkey inside and out under cold
This recipe calls for half of a fresh or frozen turkey breast.
If your market carries only whole turkey breast, ask the butcher to cut one in half for you.
easoned butter directly on the turkey breast. Rub the rest of the
Thaw turkey breast in refrigerator. Remaining prep can
ring to a boil; add turkey breast. Return to a boil; reduce
carefully loosen skin from the turkey breast; place mixture under the skin
Slice turkey breast in half crosswise without cutting
25\u00b0F
Rinse the turkey breast under cold running water and