© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 2-1/2 lbs BONE-IN TURKEY BREAST HALF
1/2 c water
2 tsp cornstarch
2 tsp reduced-sodium chicken bouillon
1/4 c jalapeno or apple jelly
1 tbsp fresh cilantro, finely chopped
2 Cloves garlic, finely chopped
1/2 tsp ground cumin
1/4 tsp red pepper flakes
Prepare grill for indirect-heat cooking (see NOTE below) and preheat grill.
Place turkey, skin-side-up, on rack over drip pan. Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer reaches 165 to 170 degrees F.
In small saucepan, over medium heat, combine water, cornstarch and bouillon. Stir in jelly, cilantro, garlic, cumin and red pepper flakes. Cook and stir until mixture is slightly thickened.
Brush turkey with 2 tablespoons sauce during last 5 to 10 minutes of cooking. Serve turkey with remaining sauce. Refrigerate leftovers.
NOTE: To set up GAS grill for indirect cooking, preheat all burners on high. Turn one burner off; place turkey over "off" burner. Reset remaining burner(s) to medium. Close lid to cook. To set up CHARCOAL grill for indirect cooking, arrange hot coals around outer edge of grill; place disposable aluminum pan in open space. Place turkey over open area and close lid to cook.
Total Calories 286
10 g Total Fat
31 % Daily Total Fat
96 g Cholesterol
405 mg Sodium
10 g Total Carbohydrates
37 g Protein