Maple-Glazed Turkey Breast
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Makes 6 to 8 servings
|1||bone-in turkey breast (5 to 6 pounds)|
|Roast rack (optional)|
|1/4||cup pure maple syrup|
|2||tablespoons butter or margarine, melted|
|1||tablespoon bourbon (optional)|
|2||teaspoons freshly grated orange peel|
|Fresh bay leaves for garnish|
- Prepare barbecue grill with rectangular foil drip pan. Bank briquets on either side of drip pan for indirect cooking.
- Insert meat thermometer into center of thickest part of turkey breast, not touching bone. Place turkey, bone side down, on roast rack or directly on grid, directly over drip pan. Grill turkey, on covered grill, over medium coals 55 minutes, adding 4 to 9 briquets to both sides of fire after 45 minutes to maintain medium coals.
- Combine maple syrup, butter, bourbon and orange peel in small bowl; brush half of mixture over turkey. Continue to grill, covered, 10 minutes. Brush with remaining mixture; continue to grill, covered, about 10 minutes or until thermometer registers 170°F.
- Transfer turkey to carving board; tent with foil. Let stand 10 minutes before carving. Cut turkey into thin slices. Garnish, if desired.
For hickory-smoked flavor, cover 2 cups hickory chips with cold water; soak 20 minutes. Drain; sprinkle over coals just before placing turkey on grid.
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