Grilled Fall Maple Glazed Turkey BreastFeatured by Van Ruiten Family Winery in the Gold Wine Club.
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)
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.