Grilled Turkey Breast
2 tablespoons light brown sugar
1 tablespoon salt
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper
1/2 teaspoon ground mustard
1 bone-in turkey breast (5 pounds)
1 cup reduced-sodium chicken broth
1/4 cup white vinegar
1/4 cup jalapeno pepper jelly
2 tablespoons olive oil
In a small bowl, combine the brown sugar, salt, cinnamon, cayenne and
mustard. With fingers, carefully loosen the skin from both sides of
turkey breast. Spread half of spice mixture under turkey skin; secure
skin to underside of breast with wooden toothpicks. Spread remaining
spice mixture over the skin.
Coat rack with nonstick cooking spray before starting the
grill. Prepare grill for indirect heat, using a drip pan. Place
turkey over drip pan. Grill, covered, over indirect medium heat for
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 some of the remaining
jelly mixture. Grill 45-60 minutes longer or until a meat thermometer
reads 170° and juices run clear, basting every 15 minutes.
Cover and let stand for 10 minutes. Remove and discard turkey
skin if desired. Brush with reserved jelly mixture before slicing.
Yield: 15 servings.
Nutrition Facts: 4 ounces cooked turkey (with skin removed) equals
167 calories, 3 g fat (trace saturated fat), 78 mg cholesterol, 565
mg sodium, 6 g carbohydrate, trace fiber, 29 g protein. Diabetic
Exchanges: 4 very lean meat, 1/2 fat.