Grilled Marinated Turkey Filet

HONEY-GINGER MARINADE

Combine ginger, white wine and honey in a blender jar. Purée until smooth.

TURKEY PREP

Separate the turkey breast by cutting through the center of the rib cage.

Gently pull and separate the breast from the turkey bones.

Remove skin from the turkey.

Square the ends of the breasts.

Cut breasts across the grain forming 3-4 filets (about 8 ounces each) off each breast.

Wrap each filet with bacon and secure with toothpicks.

Cover with 2/3 cups Honey-Ginger Marinade and refrigerate for about 12 hours.

NATURAL TURKEY GLAZE

Heat oil and sauté garlic, onion, carrots and celery until vegetables begin to caramelize.

Add turkey bones. Season with salt, pepper and herbs.

Add red wine and deglaze pan. Lower heat to a simmer and reduce liquid by 1/2.

Add turkey stock to pan, bring to a boil. Lower heat to a simmer. Continue to cook until reduced by 1/2.

Strain.

Continue to reduce until thick enough to coat a spoon.

GRILLING TURKEY

Per order, place filets on grill and season as required.

Grill on each side to make grill marks.

Place in a preheated 325 degree F oven for about 12-15 minutes or until cooked thoroughly. Allow to rest for 5 minutes before serving.

SERVICE

Serve with roasted garlic potatoes and braised kale. Top turkey filets with Natural Turkey Glaze.