You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Grilled Fall Maple Glazed Turkey Breast

VanRuiten


Ingredients

1 Turkey breast, bone-in, thawed, 4 to 5 lb.
3 Tablespoons Butter
½ Large Red Onion, chopped fine
½ Cup Breadcrumbs, dry seasoned
½ Tablespoon of Sea Salt
¼ Tablespoon Pepper, fresh ground
2 Tablespoons Maple syrup
2 Tablespoons Cider vinegar
2 Tablespoons Thyme, fresh, chopped
1 Large Apple, peeled, cored and finely chopped (tart apples are best)


Instructions

Coat your grilling rack with nonstick cooking spray. Place a large pan under grilling rack away from heat source. Preheat the grill to medium utilizing indirect heat (heat 1 burner of gas grill to medium, or arrange hot charcoal around outside of grill, leaving center open).

Melt 2 tablespoons of the butter in medium skillet over medium heat. Add onion, apple and thyme; cook and stir 3 minutes or until onion is tender crisp. Stir in breadcrumbs, salt, and pepper.

Gently loosen skin of turkey breast, but do not remove. Spoon the onion mixture between meat and skin, cover evenly; replace skin. Place turkey on grill above drip pan. Grill turkey, covered, 1 hour. Use a grill screen if desired.

Melt the remaining 1 tablespoon of butter; blend in maple syrup and vinegar. Baste turkey breast with mixture, grilling 30 to 40 minutes more or until internal temperature of thickest part of thigh reaches 170 degrees. Carefully remove from grill. Let stand uncovered for 15 minutes before carving. Serve with winter vegetables and mashed potatoes.



    Suggested Pairings

  1. Opolo
    2012 Zinfandel
    Opolo
    Reserve
    Paso Robles

    $39.50

    $46.00
    Double Gold Medal
    id: 2430
    Platinum
Close