Sonoma Turkey Barbeque



1 c tomato paste

1-1/2 c White Zinfandel wine

1-1/2 c red onion, chopped

1-1/2 c cilantro, chopped

2 tbsp chili powder

2 tbsp ground cumin

Salt and freshly ground black pepper To Taste

8 lbs TURKEY BREAST, skin-on

1/4 c vegetable oil



Mix together tomato paste, wine, onion, cilantro, chili powder, cumin, salt and pepper.

Rub turkey breast, including underside, with oil.

Spray cold grill rack with nonstick vegetable spray.

Place turkey, over drip pan, breast side up, on grill rack, about 4 inches from the heat. Using the indirect heat method, grill turkey breast over medium heat, in a covered barbecue, for 10-15 minutes per pound. During the last 30 minutes of cooking time, brush with 1/2-cup sauce. Grill until the internal temperature reaches 165 degrees F.

Reduce remaining sauce by bringing to a boil. Reduce heat and simmer.

Remove turkey to platter and let stand 10 minutes before carving. Serve 5 to 6-ounces sliced turkey breast with sauce.


Nutrition Facts

450 Total Calories

110 Calories from Fat

13 g Total Fat

20 % Daily Total Fat

13 g Saturated Fat

20 % Daily Saturated Fat

215 g Cholesterol

72 % Daily Cholesterol

300 mg Sodium

13 % Daily Sodium

8 g Total Carbohydrates

3 % Daily Total Carbohydrates

2 g Dietary Fiber

8 % Daily Dietary Fiber

3 g Sugars

71 g Protein

15 % Daily Protein

10 % Daily Vitamin C

6 % Daily Calcium

30 % Daily Iron