Grilled Turkey Breast With Peanut Sauce Oamc Recipes

GRILLED TURKEY WITH CRANBERRY BBQ SAUCE

Steps:

• For the turkey: One to two days before cooking, combine the sugar, 1/4 cup kosher salt and 1/2 teaspoon ground black pepper in a small bowl. Rub this mixture all over the turkey, including under the breast and thigh skin and inside the cavity. Refrigerate uncovered or lightly covered with plastic wrap.
• For the cranberry bbq sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is very soft and translucent, about 8 minutes. Add the garlic and paprika and cook, stirring frequently, 2 minutes. Stir in the cranberries, apple juice, ketchup, light brown sugar, molasses, vinegar, Worcestershire sauce, dry mustard, chipotle pepper, 3/4 teaspoon salt and a few grinds of pepper. Simmer until the cranberries start to burst, about 12 minutes. Transfer to a food processor and blend until very smooth. Reserve half for serving with the turkey. (You can make this sauce the day before and keep it refrigerated.)
• Half an hour before cooking, remove the turkey from the refrigerator. Preheat a grill for indirect cooking over medium heat (about 350 degrees F). For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Pat the turkey very dry with paper towels. Brush the turkey all over with oil and sprinkle lightly with salt and pepper.
• Place the turkey breast-side up on the indirect side of the grill with the legs facing the hotter side. Cover the grill and roast until almost done (an instant-read thermometer inserted in the thickest part of the thigh should register around 150 degrees F), 1 hour 30 minutes to 2 hours. Brush the turkey all over with the cranberry sauce. Cover the grill and continue cooking the turkey until a thermometer registers at least 165 degrees F in the thigh and 155 degrees F in the breast, 15 to 25 minutes more.
• Let the turkey rest 30 minutes before carving. Serve with the reserved cranberry sauce on the side.

GRILLED CHICKEN BREASTS WITH ZESTY PEANUT SAUCE

Steps:

• Wash, trim and pound the chicken to 1/4-inch thickness.
• Combine chicken and next 8 ingredients in a plastic bag. Marinate 1 hour or overnight in the refrigerator.
• Combine the JIF®, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan over medium heat, stirring constantly for about 15 minutes or until thickened. Whisk in the stock and cream. Cook 1 minute more, whisking; set aside.
• Preheat grill. Remove chicken from marinade and place on a hot grill. Grill until browned - about 4 to 6 minutes on each side (or until center is no longer pink) - turning only once.
• Serve hot topped with the peanut sauce. Sprinkle with the cilantro.

TURKEY BREAST IN PEANUT MARINADE

Steps:

• Put the peanut butter, sherry, broth, curry powder and soy sauce in a bowl and mix until smooth. Stir in the garlic, shallot and pepper.
• Put the turkey into a gallon plastic zipper bag and pour in the marinade. Close the bag and turn to coat the turkey. Refrigerate 6-8 hours.
• Pre-heat oven to 325°F.
• Remove the turkey from the bag and place on a rack in a roasting pan. Roast about 30 to 35 minutes per pound. Baste often with marinade.
• Let the turkey rest 10 minutes before carving. Serve warm or cold.

GRILLED TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag. Combine the next five ingredients; pour over turkey. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill turkey, covered, over indirect heat for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 170°. Meanwhile, combine sauce ingredients in a saucepan; cook and stir over medium heat until thickened, about 5 minutes. Serve with the turkey.

GRILLED CHICKEN BREASTS WITH ZESTY PEANUT SAUCE

Steps:

• Wash, trim and pound the chicken to 1/4-inch thickness.
• Combine chicken and next 8 ingredients in a plastic bag. Marinate 1 hour or overnight in the refrigerator.
• Combine the JIF®, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan over medium heat, stirring constantly for about 15 minutes or until thickened. Whisk in the stock and cream. Cook 1 minute more, whisking; set aside.
• Preheat grill. Remove chicken from marinade and place on a hot grill. Grill until browned - about 4 to 6 minutes on each side (or until center is no longer pink) - turning only once.
• Serve hot topped with the peanut sauce. Sprinkle with the cilantro.

GRILLED TURKEY BREAST WITH PEANUT SAUCE (OAMC)

Steps:

• Peanut Sauce:.
• Combine peanut butter, soy sauce, garlic, sugar, vinegar, oil and sour cream in a small bowl. Whisk together,adding milk as needed to get the consistency of softly whipped cream. Set aside.
• Remove any skin and fat from tenderloins.
• Cover with plastic wrap and pound lightly to a 1 inch thickness.
• Place in a large freezer bag.
• Pour half the sauce over the turkey. Seal the bag.
• Pour the remaining sauce into a quart size freezer bag.
• Place both bags into a large freezer bag.
• Seal, label and freeze.
• Cooking day:.
• Thaw turkey and sauce.
• Place small bag of sauce in fridge.
• Drain turkey and grill over med-hi heat for about 15 minutes per side or until cooked through.
• Serve with peanut sauce that was NOT used as a marinade. Serve sauce either at room temperature or heated over low heat.
• Enjoy!