Turkey Breast Rollatini With Espresso Bbq Sauce Recipes

BBQ TURKEY BREAST WITH A BROWN SUGAR RUB AND BBQ SAUCE

Steps:

• In a small bowl, combine the salt, brown sugar, chili powder and fresh ground pepper.
• Separate the fillet from the turkey breast. It should remove easily. We do this for ease of BBQ'ing.
• Generously rub the tops of both the turkey breast and the fillet with the rub. (as show in the photo above)
• Preheat your barbecue to high, then, turn down the heat to low/medium.
• Add your turkey and roast over the low/medium heat for approximately 20 minutes, (10 minutes on each side), or until the internal temperature measures 165 degrees. Note: The fillet will take less time to roast because it is smaller. It will likely be done in half the time. Just check it by temperature for doneness.
• In the last few minutes, coat the top of the turkey with your favourite BBQ sauce. We like ours to be smothered!
• When the turkey is done, remove from heat and let rest under tin foil for a couple of minutes.
• When it is time to serve the turkey, cut the turkey into 3/4 inch slices, cut against the grain.
• Serve with cobs of corn, bread and a green vegetable!
• Enjoy!

GRILLED TURKEY BREAST WITH FRESH SAGE LEAVES

Steps:

• Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. Allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
• Preheat grill for medium heat and lightly oil the grate.
• Remove turkey breasts from marinade and reserve the marinade and sage leaves. Sprinkle turkey on both sides with sea salt and black pepper.
• Grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees F (70 degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes.
• While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. Pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
• Transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

TURKEY BREAST ROLLATINI WITH ESPRESSO BBQ SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Begin by using a large saute pan on medium-high heat. Add 3 tablespoons of the olive oil, and saute the spinach with salt and freshly ground black pepper, to taste. Stir until spinach wilts and add the wine. Let the wine evaporate and infuse with the spinach. Remove from heat and let cool.
• Begin with the turkey by either pounding it or butterfly the meat to make it a thinner piece. Spread the cooled spinach evenly over the breast, along with the Gorgonzola. Carefully roll the breast tightly and then using the twine, tie the roll up in the middle and both ends.
• Sear the roll until golden brown on all sides in a medium sized saute pan with a drizzle of oil. When all sides are seared, put in the oven for 20 minutes. Remove and serve with espresso BBQ sauce.
• In a medium sized saucepan over medium heat, add the olive oil. Add the onions and garlic and cook until they begin to turn brown and caramelize, about 4 minutes. Deglaze the pan with the balsamic vinegar, scraping up any browned bits from the pan with a wooden spoon. Add the hot sauce, to taste, and wine. Next, add the ketchup, brown sugar, mustard, coffee, and salt and freshly ground black pepper, to taste. Let simmer for 30 minutes.

GRILLED TURKEY BREAST

Steps:

• BRINE TURKEY BREAST (OPTIONAL): Place [not too cold] water, salt (and herbs, sugar, garlic if using) in a large ziploc bag. Massage bag to help dissolve salt. Add turkey breast. Seal bag and refrigerate for 3-4 hours. If in a rush, let sit on counter for an hour.
• HEAT BBQ GRILL to medium high (about 450F/232C). Note 2 - adding wood smoke.
• MAKE SEASONING MIXTURE: Combine all ingredients in a small bowl.
• SEASON TURKEY AND GRILL: Smear seasoning mixture all over turkey including under the skin (gently separate skin from flesh). Place turkey breast on one side of grill and turn off the heat/burner under the turkey. Grill with lid closed. Adjust temperature of BBQ to achieve 350-375F (176.7-190C). After 30 minutes, turn breast 180 degrees to allow other side of turkey to be closer to the heat (for even cooking). Grill for a total of 45-60 minutes (depending on size of turkey). An instant thermometer should read 160F/71C in thickest part. In the last 2-3 minutes, turn turkey breast skin side down on heated part of grill to further brown skin if desired.
• REST, SLICE AND SERVE: Transfer turkey breast to cutting board to rest for 15 minutes, loosely covered with foil. Very important for juicy turkey! The temperature will rise to 165F/73.9C which is the temp you want. Slice all the turkey meat away from bone. Then slice horizontally into 1/4-1/2 inch (0.63-1.27cm) slices. Serve with Savory Peach Sauce, mango Sauce, peach chutney, Herb Sauce or Cranberry Relish.