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Semi-Homemade Grilling 2   by Sandra Lee
Prep: 15 minutes
Stand: 40 minutes
Grill: 1 hour
Marinate: 4 hours
Makes: 4 servings


    • 1 cup water
    • 3 tablespoons salt
    • 3 tablespoons sugar
    • 2 cups ready-to-drink margarita mix, Jose Cuervo
    • 1/4 cup chopped fresh cilantro
    • 2 teaspoons crushed garlic, Gourmet Garden
    • One 2-pound boneless, skinless turkey breast half
    • Cilantro sprigs (optional)


1. For marinade, in a saucepan, combine the water, salt, and sugar. Bring to a boil; reduce heat. Simmer, stirring frequently, until sugar is dissolved. Stir in margarita mix, the 1/4 cup cilantro, and the garlic; cool. Place turkey in a large zip-top bag. Pour marinade over turkey Seal bag; gently massage. Marinate in refrigerator for 4 to 6 hours.

2. Set up grill for indirect grilling over medium heat (no direct heat source under turkey). Oil grate when ready to start cooking. Let turkey stand at room temperature for 30 minutes. Remove turkey from marinade and discard marinade. Place turkey on hot, oiled grill and cover grill. Cook for 1 to 1½ hours or until internal temperature reaches 170 degrees F.  Remove from grill and let stand for 10 minutes. Cut into 1/4-inch-thick slices. Garnish with cilantro sprigs (optional).

Preheat oven to 350 degrees F.
Prepare turkey breast as directed. Place on toil-lined baking sheet. Roast in oven tor 50 to 60 minutes or until internal temperature reaches 170 degrees F. Let stand tor 10 minutes before carving.


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