Maple Orange-Glazed Turkey Roast |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 12 |
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This turkey roast blends light and dark meat - but it's compact and carves easily into neat slices. Grill the meat to free up oven space for the turkey trimmings Ingredients:
1 garlic clove, minced |
1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup orange juice |
1 tablespoon cornstarch |
1/2 cup maple syrup |
1 teaspoon finely shredded orange peel |
1 (2 1/2-3 1/2 lb) boneless turkey breast |
2 tablespoons butter, melted |
Directions:
1. In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
2. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
3. Cook and stir over medium heat until thickened and bubbly.
4. Cook and stir 1 minute more.
5. Stir in maple syrup and orange peel; set aside.
6. Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
7. Insert a meat thermometer near the center of the roast.
8. For a charcoal grill, arrange medium-hot coals around a drip pan.
9. Test for medium heat above the pan.
10. Place the turkey roast directly on the grill rack over the pan.
11. Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
12. Brush with glaze the last 30 minutes of grilling.
13. Remove meat from grill.
14. Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
15. Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
16. OR, use the oven 325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.
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