2 tbsp light brown sugar
1 tbsp salt
2 tsp ground cinnamon
1 tsp cayenne pepper
1/2 tsp ground mustard
1 (5-lb) BONE-IN TURKEY BREAST
1 c TURKEY STOCK or low-sodium chicken broth
1/4 c white vinegar
1/4 c jalapeno pepper jelly
2 tbsp olive oil
In a small bowl, combine brown sugar, salt, cinnamon, cayenne and mustard.
Using your finger tips, carefully loosen the skin from both sides of turkey breast. Spread half of sugar/spice mixture under turkey skin. Secure skin to underside of breast with wooden toothpicks. Spread remaining spice mixture over the skin.
Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect medium heat, using a drip pan. Place turkey, breast side up, over drip pan. Grill, covered, over indirect medium heat for 30 minutes.
In a small saucepan, combine the broth, vinegar, jelly and oil. Cook and stir over medium heat for 2 minutes or until jelly is melted. Set aside 1/2 cup. Baste turkey with the remaining jelly mixture.
Grill turkey 45-60 minutes longer or until the internal temperature reaches 170 degrees F and juices run clear, basting every 15 minutes.
Cover and let stand for 10 minutes. Brush with reserved 1/2 cup jelly mixture just before slicing. Remove and discard turkey skin, if desired.
Serving Size: 4 ounces cooked turkey (with skin removed)
167 Total Calories
3 g Total Fat
78 g Cholesterol
565 mg Sodium
6 g Total Carbohydrates
29 g Protein