0 comment Friday, May 23, 2014 | admin
Just when you thought it was safe to go to BBQ or oven and grill/cook another turkey breast in an unimaginable way along comes some new frightening method to fix a roasted turkey breast in a creative way.
Get over the mundane! A big part of the grilling and barbecuing scene is to have the stuff you fix taste good and not resemble Jane and John Doe's.
I started out with a seven pound, plus frozen turkey breast. Actually, it was so big it could pass as a full-size turkey. But, you can get away with a much smaller one. Let it unthaw and wash thoroughly, inside and out.
Rub the turkey breast with EVOO. Gently part the skin away from the body with a thin bladed knife and sprinkled on a generous portion of Ground Cinnamon in between the skin and the body. Sprinkle more Cinnamon into the cavity.
Place the turkey into either a large plastic marinating bag, or a large plastic container. Pour maple syrup over the bird and brush on evenly. Pour syrup into the cavity also. If you're rich use the real stuff�.otherwise imitation will do. The turkey will never know the difference. Marinate over night.
You say, "That's it?" No "Buzzard's Breath Big Bad Sauce"? "No Hotter Than Hell - You're Going Die Dude Rub"? "What's the barbecue and grilling world coming to"?
Sometimes simple is good! And, this is simple.
Before you get ready to cook the bird let it sit out on the counter for at least thirty minutes while you start the barbecue, or oven. Get it up to temperature. I used my Traeger Grill to cook the turkey breast.
I set the temperature for 325 degrees and this worked perfectly. I placed the turkey in a shallow baking pan lined with aluminum foil so I wouldn't cake-up my grill. You can imagine what a nightmare it would be if you didn't with all that syrup.
At seven, plus pounds the turkey breast took three and a half hours before it reached just a little shy of 190 degrees internal temperature. In the last half hour I misted the bird with a combination of apple cider vinegar and orange juice to help seal in the juices.
Before serving the bird it was wrapped in aluminum foil and allowed to sit out for thirty minutes before carving. The puppy always checks out anything like this first for poisoning. He said it was ok to go ahead and eat.
You can easily do a roasted turkey breast in an oven or on a gas grill. If you use a gas grill, use indirect heat, meaning, heat one side of the grill, and not the other. Place the turkey on the unheated side. A charcoal grill will be a little different. You can place a drip pan on the charcoal shelf and place the coals on a semi-circle around it while placing the bird over the drip pan.
Whatever way you cook the turkey you are just going to love it!
Labels: Cinnamon, Cooking Turkey Breast, Maple Syrup, Roasted Turkey Breast, Traeger Grill, Traeger Grills, Traeger Recipes, Turkey Breast