Grilled Turkey Breast With Vinegar And Cracked Pepper Recipes

Steps:

• In a large saucepan, saute onions and garlic in 1/4 cup oil until tender. Stir in the ketchup, water, syrup, vinegar, molasses, mustard, Worcestershire sauce, celery seed, pepper flakes, 1 teaspoon pepper and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened. Set aside 1-1/2 cups for serving., Remove giblets from turkey (discard or save for another use). Lightly oil the grill rack. Prepare grill for indirect heat, using a drip pan. Skewer turkey openings; tie drumsticks together. Rub remaining oil over skin of turkey. Sprinkle salt and remaining pepper over turkey and inside cavity., Place turkey over drip pan, breast side up; grill, covered, over indirect medium heat 1 hour. Brush with some of the sauce mixture. Grill until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours longer, basting frequently with remaining sauce. Cover and let stand for 20 minutes before carving. Serve with reserved sauce.

Steps:

• Melt 3 tablespoons butter in a 12" skillet over medium-high heat. Add onions and salt; cook until golden, 12 to 15 minutes. Add vinegar and bring to a boil; reduce by half, 3 to 5 minutes. Add stock and cook until liquid is reduced and thickened, about 15 minutes. Remove from heat and stir in remaining butter and cracked peppercorns until butter is melted; set sauce aside and keep warm. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Brush turkey with oil and season with salt and freshly ground black pepper. Grill, flipping once, until browned and cooked through, 3 to 4 minutes. Transfer to a serving platter and drizzle with ½ cup reserved sauce; serve with remaining sauce on the side.

Steps:

• Place turkey in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate overnight, turning occasionally., Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until a thermometer reads 170°.