Yield: 6 Ethnicity: Southwestern   Meal Type: Main Course, Entrée   Occasion: Thanksgiving   Preparation Method: Grill   Product Type: Bone-In Breast   Dish Type: Barbecue

Ingredients

1 2-1/2 Pounds BONE-IN TURKEY BREAST HALF

1/2 Cup water

2 Teaspoons cornstarch

2 Teaspoons reduced-sodium chicken bouillon

1/4 Cup jalapeno or apple jelly

1 Tablespoon fresh cilantro, finely chopped

2 Cloves garlic, finely chopped

1/2 Teaspoon ground cumin

1/4 Teaspoon red pepper flakes

Prepare grill for indirect-heat cooking (see NOTE below) and preheat grill. Place turkey, skin-side-up, on rack over drip pan. Cover and grill turkey breast 1 to 1-1/4 hours or until meat thermometer reaches 165 to 170 degrees F. In small saucepan, over medium heat, combine water, cornstarch and bouillon. Stir in jelly, cilantro, garlic, cumin and red pepper flakes. Cook and stir until mixture is slightly thickened. Brush turkey with 2 tablespoons sauce during last 5 to 10 minutes of cooking. Serve turkey with remaining sauce. Refrigerate leftovers. NOTE: To set up GAS grill for indirect cooking, preheat all burners on high. Turn one burner off; place turkey over “off” burner. Reset remaining burner(s) to medium. Close lid to cook. To set up CHARCOAL grill for indirect cooking, arrange hot coals around outer edge of grill; place disposable aluminum pan in open space. Place turkey over open area and close lid to cook.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 286   % Daily Value* Total Fat 10g 31% Cholesterol 96mg Sodium 405mg Total Carbohydrate 10g Protein 37g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4