BOURBON-FLAVORED TURKEY BREAST FILLETS
Complete Idiot’s Guide to Grilling
by Don Mauer
Prep time: 30 minutes, plus 2 to 8 hours to marinate
Cook time: 10 to 20 minutes
Serving size: 1 breast fillet
• 6 (5- to 6-oz.) turkey breast fillet sections
• 3/4 cup bourbon or other similar American whiskey
• 2 TB. white wine
• Worcestershire sauce
• 1/2 tsp. fresh-ground black pepper
• 1 TB. clover (or other mild) honey
• 1 TB. unsalted butter
1. Rinse turkey under cold water, pat dry with paper towels, and pound between plastic wrap to 1/2- to 3/4-inch thick.
2. At least 2 hours and up to 8 hours before you plan to grill, make marinade. To a 1-gallon resealable plastic bag, add bourbon, Worcestershire sauce, and pepper. Seal the bag, and shake until combined. Add turkey breast fillets, push out air, seal the bag, and refrigerate for 2 to 8 hours, turning bag occasionally.
3. Remove the plastic bag from the refrigerator, and drain marinade into a small saucepan. Blot any excess liquid from fillets with paper towels, and let turkey sit, covered, at room temperature for 20 to 30 minutes.
4. Fire up the grill:
For a charcoal grill:
Open the bottom vents. Ignite 6 quarts or 2 1/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a one-level medium-heat fire (so you can hold your hand 5 inches above the cooking rack for only 4 to 5 seconds).
For a gas grill:
Turn each burner to high and ignite. Cover the grill. When hot, set the burners to medium heat.
5. While the grill heats, bring marinade to a boil over medium-high heat, taking care to keep it away from any open flames (alcohol in marinade could flame up, so be very careful), boiling for 3 to 4 minutes. Remove marinade from heat, and immediately stir in honey and butter. Set aside.
6. On a charcoal grill:
Grill breast fillets, uncovered, over coals for 5 to 6 minutes per side until opaque but still juicy or until an instant-read thermometer registers 160°F when inserted into the center of the thickest part. Brush turkey with sauce in last couple minutes of grilling and again after it comes off the grill.
On a gas grill:
Grill breast fillets, uncovered, over heat for 9 to 10 minutes or undl an instant-read thermometer registers 160°F when inserted into the center of the thickest part, turning once halfway through and brushing with sauce at the end. Serve breast fillets thinly sliced, passing remaining sauce.
Note: Reduce your frustration and hassle factor by always having extra charcoal available or a second LP tank for your gas grill.