| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Turkey breast |
|
|
Pepper |
|
|
Canola oil |
|
|
Salt |
|
|
Cayene pepper |
INSTRUCTIONS
* Keep the skin on. Even thought it has the fat, it will keep the meat
moister. Slather the skin with the canola oil. It will help with the
browning. Most of the oil will dissipate during cooking. Sprinkle the
breast with salt, Black pepper, and Cayenne pepper. Place the Roast on the
grill with a moderate charcoal fire and cover. It will take about 1 hour to
cook a 2-3 lb breast. As always check it after the hour and adjust. For
those who are not fat intimidated, use butter instead of oil and add a
little hickory wood for smoke. The skin will have a distinctive bacon
flavor. Submitted By KEN HAYCOOK <KHAYCOOK@UNICOMP.NET> On THU, 22 JUN 1995
105604 ~0500 (CDT)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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