Preheat grill on high. Turn down to
irst 10 ingredients.
Marinade Turkey breast in a large ziplock bag
Split turkey breastbone so it will lie flat on grill.
Combine 1 teaspoons
and pepper. Rub over the turkey breasts. Insert one clove into
Prepare grill for indirect heat cooking.
Place turkey, skin-side-up on the rack over drip pan or foil.
Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer inserted in the thickest portion of breast registers 170 degrees F.
In a small bowl combine preserves and vinegar.
Brush glaze on breast 1/2 before end of grilling time.
Remove the turkey breast from the grill and let it stand 15 minutes.
Slice breast.
Remove turkey from bone.
Mix wine, soy sauce, salad oil, salt, pepper, garlic salt to make marinade.
Place turkey and marinade in bowl and refrigerate
4 to 6 hours or overnight.
Turn occasionally.
Cook on grill flesh side down first.
Turn every 10 to 15 minutes, basting with marinade.
Usually takes 1 to 1 1/4 hours. Test by cutting; pink color indicates it is not yet done. The skin will loosen and can be easily removed near the end of cooking.
Heat marinade and serve with turkey, if desired.
Layer onion and potato in bottom of slow cooker. Add wine. Place turkey breast on top. Sprinkle turkey with onion soup, sage and thyme. Drizzle with butter. Cover and cook on low 6-8 hours or high 3-4 hours.
Optional: drain juices into a saucepan. Whisk in a little flour or cornstarch to thicken. Serve with meat and vegetables.
In a large resealable plastic bag set into a shallow bowl, combine rice vinegar, soy sauce, brown sugar, and grated ginger.
Slice tenderloins lengthwise about 1 inch thick and place in zip lock bag. Seal bag and turn to coat the turkey. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.
Drain turkey, discarding marinade.
For grilling, place tenders on the grill rack directly over medium heat or coals. Grill for 5 to 7 minutes or until turkey is no longer pink, turning occasionally to brown evenly.
with meal.
To make turkey, preheat oven to 325F and
he seasoned butter directly on the turkey breast. Rub the rest of
or 6 hours.
Remove turkey from brine. Pat dry with
onstick cooking spray.
Unroll turkey breast; rinse and pat dry.
hake to combine. Place the turkey breast into the bag, seal, and
b>turkey breast. Leave skin on.
Rub entire breast with olive oil. Season entire breast
side.
Put the turkey breasts on a work surface. Carefully
Preheat the oven to 325*F.
Split the turkey breast, remove the skin, and set skin aside.
Place sage, thyme, parsley, garlic, pepper, and salt on one half of turkey breast, then place the other half of turkey breast on top.
Place in a medium-size loaf pan, tucking reserved skin around the breast to seal in juices.
Bake for approximately 2 1/3 hours (the standard is 35 minutes per pound). Poke the turkey with a fork. When the juices run clear, turkey is done. Enjoy!
il cooking spray.
Rub turkey on all sides and under skin
Rub turkey breast in oil or oleo.
Combine salt, sage and paprika in a cup; sprinkle on turkey.
Place sliced onion in bottom of Dutch oven or large roaster pan.
Sprinkle garlic over onion and place turkey breast on top.
Sprinkle with additional paprika. Roast in a moderate oven at 350\u00b0, uncovered, for about 30 minutes. This will slightly brown the breast.
Pour water with bouillon cube in pan around turkey.
Cover with top of roaster pan, decrease oven temperature to 300\u00b0 or 325\u00b0, continue roasting until done.
o 350 F.
Rinse turkey breast in cold water.
Pat
br>To stuff turkey:
Lay out the turkey breast on a cuttin board