| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Barbecue, Turkey |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Fresh turkey breast – |
|
|
about 3 lbs |
|
|
=== MARINADE === |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Soy sauce |
| 2 |
T |
Catsup |
| 1 |
T |
Vinegar |
|
|
Black pepper, freshly |
|
|
ground to taste |
| 1 |
|
Garlic clove, minced |
| 1/4 |
t |
Ground ginger |
|
|
=== HERB BUTTER === |
| 1/4 |
c |
Melted butter |
| 3/4 |
t |
Thyme, crushed |
| 1/2 |
t |
Rosemary |
| 1/8 |
t |
Paprika |
| 2 |
|
Garlic cloves, minced |
INSTRUCTIONS
Combine marinade ingredients. Marinate turkey breast in the
refrigerator for at least 8 hours, turning occasionally. Grill over
hot coals and hickory chips until a meat thermometer reaches 170
degrees (or approximately 20 minutes per pound at 350 degrees). Baste
turkey while grilling. Remove lid for the last 10 to 20 minutes so
that meat will brown. For herb butter, combine all ingredients and set
aside. Slice turkey, brush with herb butter if desired, and pass with
additional herb butter. This recipe serves 4. Comments: Try this and
you'll be cooking turkey more often than just at Thanksgiving. The
marinade is equally good on seafood and beef steaks. Recipe Source:
ABOVE & BEYOND PARSLEY by The Junior League of Kansas City, MO (c)
1992 The Junior League of Kansas City, MO, Inc. - 296 pages - $26.95
As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest Formatted
for MasterCook by - MR MAD, aka Joe Comiskey - [email protected]
01-27-1996 Recipe by: The Junior League of Kansas City, MO Converted
by MM_Buster v2.0l.
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