Porterhouse Turkey Chop With Grilled Root Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Bar-b-q, Grilling, Main dish, Poultry, Turkey | 4 | Servings | |
INGREDIENTS
| 4 | Porterhouse-cut turkey | |
| chops see * Note 1 | ||
| Dry Rub #1, see * Note 2 | ||
| Peanut oil | ||
| Grilled Root Vegetables, see | ||
| * Note 2 |
INSTRUCTIONS
Note 1: Slice turkey breast across the breast bone 3/4-inch thick. * Note 2: See the "Dry Rub # 1" and "Grilled Root Vegetables" recipes which are included in this collection. Prepare wood fire with pecan or maple wood and let it burn down to embers. Rub the turkey chops with the dry rub liberally. Put in a closed container and shake. Let sit 1 hour at room temperature. Remove from container and lightly brush with peanut oil. Grill over pecan or maple wood for 10 minutes on first side and 6 minutes on second until cooked. Serve with Grilled Root Vegetables. This recipe yields 4 servings. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3603 ) Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 61.4mg
Sodium: 45.6mg
Potassium: 359.9mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 20.8g