© 2024 National Turkey Federation
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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 c sorghum
2 c Southern Comfort
1 qt cold water
2 tbsp kosher salt
1 Small sweet onion, finely diced
1 tbsp minced garlic
2 Whole bay leaves
3 3-inch fresh rosemary sprigs
4 3-inch fresh thyme sprigs
2 tbsp kosher salt
2 tbsp paprika
2 tbsp chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp sugar
2 tsp black pepper
1 tsp cayenne pepper
1 tsp dry mustard
1 tsp dried thyme
3 lbs TURKEY BREAST
11421 Rhubarb Cilantro Chutney, recipe
Combine sorghum, Southern Comfort, water, salt, onion, garlic and bay leaves in a 4-quart saucepan. Bring to a simmer and cook for 5 minutes. Add rosemary and thyme sprigs. Cool completely.
Mix salt, paprika, chili powder, cumin, coriander, sugar, peppers, mustard and thyme together.
Pour cold sorghum cure over turkey breast. Cover container and marinate in the refrigerator for 4 to 6 hours.
Remove breast from marinade and blot dry with paper towels. Discard marinade.
Cut turkey breast into 2-ounce medallions.
Season each medallion with Adobe Spice Mix.
Over medium direct heat, grill 3 turkey medallions to an internal temperature of 165 degrees F. Let rest for 3 to 5 minutes.
Place grilled medallions in center of warm serving plate. At the 6 o'clock position, place 1/4 cup rhubarb cilantro chutney.
Total Calories 210
Calories from Fat 15
Total Fat 2 g
% Daily Total Fat 3
Saturated Fat 0 g
% Daily Saturated Fat 0
Cholesterol 110 g
% Daily Cholesterol 37
Sodium 1570 mg
% Daily Sodium 65
Total Carbohydrates 4 g
% Daily Total Carbohydrates 1
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 1 g
Protein 41 g
% Daily Protein 30
% Daily Vitamin C 4
% Daily Calcium 4
% Daily Iron 20