TARRAGON VINEGAR GRILLED TURKEY BREAST
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Carolina-style barbecue gets an update in this recipe, with tarragon vinegar adding lots of tangy flavor to the bird. You need to tend to the turkey during the entire grilling process, so serve with make- ahead side dishes.
TIPS: Serve this tangy turkey with shredded red and green cabbage dressed with some of the reserved marinade. Grill whole ears of corn, basting them with the marinade too.
When grilling or smoking 2 turkey breasts (or roasts or briskets), make sure both pieces of meat weigh about the same, so that the cooking time will be similar.
Serves 8 to 10
• Suggested wood: hickory
Tarragon Vinegar Marinade
• 1/3 cup dry white wine
• 1/3 cup tarragon-flavored vinegar
• 1/3 cup peanut oil
• 1 tbsp poultry seasoning
• 1 tbsp freshly ground black pepper
• 2 tsp garlic salt
• 2 tsp dried tarragon
• 1 tsp hot pepper sauce
• 1 tsp freshly squeezed lemon juice
• 2 bone-in turkey breasts (each about 4 lbs)
1. Prepare the marinade: In a bowl, whisk together wine, vinegar, peanut oil, poultry seasoning, black pepper, garlic salt, tarragon, hot pepper sauce and lemon juice.
2. Rinse turkey under cold running water and pat dry. Place in a scalable plastic bag and pour in half the marinade. Seal, toss to coat and refrigerate for at least 30 minutes or up to 8 hours, tossing occasionally. Cover and refrigerate the remaining marinade until ready to use.
3. Meanwhile, prepare a hot fire with a kiss of smoke in your grill.
4. Remove turkey from marinade, discarding marinade. When you see the first wisp of smoke from the wood, place turkey on the grill. Grill for 45 to 60 minutes, turning and basting with the reserved marinade every 5 minutes, until a meat thermometer inserted in the thickest part of a breast registers (65°F). Let rest for 5 minutes before slicing.