Time 35m Yield 4 Number Of Ingredients 5 Steps:
Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!
Time 1h55m Yield 10-12 servings. Number Of Ingredients 7 Steps:
Place the turkey breast, skin side up, on a rack in a foil-lined shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. , Bake, uncovered, at 325° for 1-3/4 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover and let stand for 10 minutes before slicing.
Time 14h25m Yield 8 Number Of Ingredients 9 Steps:
In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours. Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone. Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour. Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F. Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.
Time 3h50m Yield 8 Number Of Ingredients 6 Steps:
If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. In small bowl, mix basil, rosemary, salt and pepper. Rub basil mixture over all sides of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone. Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Brush with dressing. Cover and grill over medium heat 30 minutes. Turn turkey; brush with dressing. Cover and grill 2 to 3 hours longer, brushing occasionally with dressing, until thermometer reads 170°F and juice of turkey is no longer pink when center is cut. Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.
Time 2h5m Yield 8 serving(s) Number Of Ingredients 9 Steps:
In a small bowl, whisk all the marinade ingredients together; taste and adjust the seasonings. Put the turkey breast in a non-aluminum roasting pan and pour the marinade over it. Turn the turkey to coat evenly, cover, and refrigerate for at least 2 or up to 4 hours, turning once or twice. Preheat the oven to 325°; cover the pan with foil, making sure it does not touch the turkey, and roast for 1 1/2 hours. Increase the oven temperature to 450°; remove the foil, brush the turkey with the marinade in the pan, pour in the broth, and return the turkey to the oven. Roast for about 20 more minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 170°, basting with the pan juices, halfway through the cooking time; the skin should be deep brown. Transfer the turkey to a carving board; let rest for 15 to 20 minutes. Carve the turkey into 1/2-inch thick slices and spoon the juices over; serve immediately.
Time 15m Yield 4 Number Of Ingredients 10 Steps:
Mix mustard, honey, oregano, garlic powder, red pepper and water; brush on turkey. Heat coals or gas grill. Cover and grill turkey 4 to 6 inches from medium coals 8 to 10 minutes, brushing with mustard mixture and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture. Serve turkey on buns with tomato and lettuce.
Time 25m Yield 4 servings. Number Of Ingredients 8 Steps:
In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce., Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.
Time 1h40m Yield 10 Number Of Ingredients 6 Steps:
Heat gas or charcoal grill for indirect cooking as directed by manufacturer. In small bowl, combine all ingredients except turkey breast; blend well. When grill is heated, carefully oil grill rack. Place turkey breast on grill directly over drip pan. Insert meat thermometer into thickest part of breast. Brush turkey with apple butter mixture. Cover grill; cook 1 to 1 1/2 hours or until thermometer registers 170°F. and juices run clear when pierced with fork, brushing turkey breast occasionally with apple butter mixture. Remove turkey breast from grill. Let stand 15 minutes before slicing. Season to taste with salt and pepper.
Time 45m Yield 2 servings. Number Of Ingredients 9 Steps:
In a resealable plastic bag, combine the lemon juice, oil and pepper; add turkey. Seal bag and turn to coat; refrigerate for up to 2 hours., In a small saucepan, combine the vinegar, wine or broth and tarragon. Bring to a boil; cook until reduced by half. Reduce heat; add butter and mustard. Stir until butter is melted; set aside and keep warm., Drain and discard marinade. Grill turkey, uncovered, over medium heat for 5 minutes; turn and baste with mustard sauce. Cook 10-15 minutes longer or until juices run clear, basting frequently.
Time 1h55m Yield 20 Number Of Ingredients 9 Steps:
Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar. Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour. Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side. Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.
