Hello everyone and Happy Fourth of July Well today it is raining up here on the Hill, but I still have grille cooking on my mind. A couple of weeks back I had friends over for dinner and came up with a refreshing idea for grilling the turkey breast. During the holidays, one of our local grocery stores had cut up turkey breast fillets and wrapped them in bacon to sell in packs. They make cooking turkey simple and very easy without the mess. I had bought quite a bit of these breasts and put alot of them in the freezer after using some for the holidays. During the holidays, I just bake or pan cook them and have the traditional holiday condiments to go with the turkey, nothing out of the ordinary. So going through my freezer, I had found the turkey I did not use, and thought of how could I use it to make a nice Summer grilled dish. So here is what I came up with.
This is an easy dish that can be prepared easily in a camper or RV. Thaw the turkey, remove the bacon (it is only on there to help add some flavor), and place the breasts in a large ziplock bag. Then take a can of crushed pineapple and ad to the bag, juice and all. Added a little cranberry juice and seal the bag, place in refrigerator and marinated for 4 hours.
Get some some green onion, fresh grape tomatoes, white onion, zuchinni, green pepper, a fresh pinapple, and a box of wild rice at the store. Cut the vegetables lengthwise and placed them on a slightly oiled sheet pan to roast at 350 for 15 to 20 minutes. Slice off the bottom and top of pineapple. Remove the outside skin from the pineapple, best done with a good French or cutlery knife by holding pineapple upright and slicing just underneath the outside in a downward motion, then cut the fruit lengthwise into 2 inch pieces.
Fire up the grille and began cooking the turkey, seasoned it with a lime pepper seasoning, (can find in spice section or Sams' Club sells the big containers) flipping after about 12 minutes. I reccommend keeping the grille covered. Vegetables in oven. Follow the directions on the rice to get that going on the burner. That type of rice usually takes about 25 minutes. Now as option, you can take another can of crushed pineapple in a sauce pan, add a little cranberry juice, heat it up almost to a boil while stirring, and then add a cold water cornstarch mixture. (2 tblsp. cornstarch to just enough water to dissolve it) Pour slowly into the sauce and stir until it thickens just a little.
The pinapple pieces place on the grille for about 3 minutes on each side, just enough to heat and grille the outside. Some nice grille marks will also form. Pretty cool way of using turkey outside of the holidays. Goes great with a bottle of good chardonnay or even a margarita.
Plate up and enjoy!!!
John Courter, CTA
St. Joseph MO