- Cook Time
- Prep Time
- 2 Tablespoons light brown sugar
- 1 tablespoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper
- 1/2 Teaspoon ground mustard
- 1 (5-pound) BONE-IN TURKEY BREAST
- 1 Cup TURKEY STOCK or low-sodium chicken broth
- 1/4 cup white vinegar
- 1/4 Cup jalapeno pepper jelly
- 2 tablespoons olive oil
1 In a small bowl, combine brown sugar, salt, cinnamon, cayenne and mustard.
2 Using your finger tips, carefully loosen the skin from both sides of turkey breast. Spread half of sugar/spice mixture under turkey skin. Secure skin to underside of breast with wooden toothpicks. Spread remaining spice mixture over the skin.
3 Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect medium heat, using a drip pan. Place turkey, breast side up, over drip pan. Grill, covered, over indirect medium heat for 30 minutes.
4 In a small saucepan, combine the broth, vinegar, jelly and oil. Cook and stir over medium heat for 2 minutes or until jelly is melted. Set aside 1/2 cup. Baste turkey with the remaining jelly mixture.
5 Grill turkey 45-60 minutes longer or until the internal temperature reaches 170 degrees F and juices run clear, basting every 15 minutes.
6 Cover and let stand for 10 minutes. Brush with reserved 1/2 cup jelly mixture just before slicing. Remove and discard turkey skin, if desired.
Source: National Turkey Federation