ace turkey breast halves into the marinade. Allow meat to marinate for 30
kin from both sides of turkey breast. In a food processor or
Slice turkey breast in half crosswise without cutting
ompletely 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.
urface of grill.
Sprinkle turkey breast with lemon pepper.
Insert
asoned butter directly on the turkey breast. Rub the rest of
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.
Mix all ingredients (except turkey breast) to make a paste.
Now for the messy part- rub the paste between the skin and the flesh for the turkey breast, everywhere possible.
Use all the paste.
Roast per mfg.
instructions, usually about 2 hrs.
semary.
Rinse the turkey inside and out under
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.
dd turkey breast. Return to a boil; reduce heat, and simmer for 1
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.
For the couscous stuffing, combine
Thaw turkey breast in refrigerator. Remaining prep can
ite, discard or use for different purpose. Mince lemon
ven to 400\u00b0F. Wrap turkey breast with the prosciutto. Sprinkle with
he oven to 350. Meanwhile, for seasoning mixture, in a small