Pineapple-Mustard Glazed Turkey Breast



1/3 c pineapple preserves

1 tsp fresh lemon juice

2 tsp Dijon-style mustard

3 lbs BONE-IN TURKEY BREAST, fresh or thawed



Prepare grill for indirect-heat cooking. In small bowl, combine preserves, lemon juice and mustard.

Place turkey, skin-side-up, on rack over drip pan. Cover and grill turkey breast 1 to 1-1/4 hours, brushing pineapple glaze on breast 1/2 hour before end of grilling time.

Cook until meat thermometer, inserted in thickest portion of breast, registers 165 degrees F.

Remove turkey breast from grill and let stand 15 minutes. To serve, slice breast and arrange on platter with fresh summer fruits.

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.


Nutrition Facts

295 Total Calories

10 g Total Fat

30 % Daily Total Fat

96 g Cholesterol

134 mg Sodium

13 g Total Carbohydrates

37 g Protein