© 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 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.
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