|
Pre-heat gas grill and adjust heat for indirect cooking. Test for medium heat where turkey will cook. Place turkey breast in a roasting pan on the grill's rack
over medium heat. Close cover and grill for 1 1/4 to 1 3/4 hours or until meat thermometer reads 170 degrees.
Meanwhile, for the struffing, combine the bread cubes, apples, green onion, apple juice and thyme in a large bowl.
Tear off a 24 X 18 in piece of heavy foil and make a pocket for the stuffing, leaving space for steam to build.
For the glaze, combine the apple jelly, water and ground ginger in a small sauce pan. Cook and stir until jelly is melted. Brush over the turkey breast during the last 15 minutes of grilling. Remove turkey from the grill and cover with foil. Let stand 5 minutes before slicing. Yield is 8 servings.
|
| 1 bone-in 2-2 /12 lb turkey breast half |
| 3 cups dry wheat bread cubes |
| 1 corsely shredded large apple |
| 3 tbs sliced green onion |
| 1/3 - 1/2 cup apple juice/cider or broth |
| 1/4 ts dried thyme |
| 1/3 cup apple or apricot jelly |
| 2 tbs water |
| 1/4 ts ground ginger |
|
• Nutritional Facts per serving : 229cal, 7 gr total fat (1 gr Sat fat), 41 mg cholesterol, 189 mg sodium, 21 mg carbs, 2 gr dietary fiber, 21 gr protein. • Daily Value : 12% Iron. • The stuffing may be prepared in advance and then placed on the grill near the end of the cooking time just long enough to get it warmed up. • If you want to give this turkey a smoked flavour : pre-soak 3 cups of apple or orange wood chips for at least one hour. Sprinkle about a cup of chips over the hot coals and close the cover. Add more coals and chips about every 1/2 hour or as needed to maintain a medium heat. Evidently, you can cook butterflied turkey breast or a complete 1/2 bird the same way. A whole turkey will require an adjustment to the cooking times. |
| Wt (lbs) | Time (hrs) | Servings | |
| 8 -12 | 3 1/2 - 4 1/2 | 8 -10 | |
| 12 - 16 | 4 - 5 | 10 - 12 | |
| 16 - 20 | 4 1/2 - 5 1/2 | 12 - 15 | |
| 20 - 24 | 5 - 6 1/2 | 15 - 18 | |
| 24 - 28 | 6 - 7 1/2 | 18 - 22 | |
|
* DO...stuff the turkey lightly, because stuffing expands as it cooks. This allows it to cook thoughroughly
(bacteria can flourish in stuffing that is undercooked)
* DO...roast your turkey at 325 F until a meat thermometer inserted in the thickest part of the thigh, not touching bone, registers 180 F . * DO...tent your turkey with aluminium foil before placing in the oven. This prevents over-browning, allows for maximum heat circulation, keeps the turkey moist and reduces oven splatter. * DON'T...thaw a frozen turkey at room temperature. If you do, you give bacteria a chance to grow. Instead, set the turkey sealed in it's plastice bag, on a pan to collect the juices and allow 2 to 4 days in the refrigerator depending on the size of the bird.
Turkey goes very well with glazed vegetables prepared in a healthy way. Take 3tbs white Balsamic or white wine vinegar and mix with 2tbs unpasteurized honey or apricot jelly, heat to melt and pour over vegetables. Gravy ? See the "Broths" section in this site and use some chicken stock blended with a small amout of arrowroot or corn starch for a thickening agent, add a little hot sauce and you have a tasty gravy. You may elect to include either small peas or chopped mushrooms in your gravy. For other ideas on stuffing see that section in these pages.
|