Asian-style grilled turkey breast, red and green bell pepper strips and thick white onion rings are brushed with a flavorful hoisin glaze.

Grilled Turkey with Hoisin Sauce

3 tablespoons ketchup
3 tablespoons hoisin sauce
1 1/2 tablespoons cider vinegar
2 teaspoons honey
2 packages Honeysuckle White® Boneless Skinless Turkey Breasts (about 2 1/2 pounds)
Vegetable oil
1 teaspoon Chinese five-spice powder
2 green bell peppers, cored and cut into 1-inch strips
2 red bell peppers, cored and cut into 1-inch strips
1 large white onion, cut into 1-inch ring

1. To make hoisin glaze, in small saucepan, whisk together ketchup, hoisin sauce, vinegar and honey.
2. Bring to a simmer; remove from heat and keep warm. (Glaze can be made ahead; refrigerate, covered, and reheat as needed.)
3. Rub turkey with oil; season with five-spice, salt and pepper.
4. Grill over gas or charcoal, turning frequently, 12 to 16 minutes or until internal temperature reaches 170°F.
5. Brush with hoisin glaze and grill 1 minute more on each side.
6. Remove from grill and keep warm.
7. Grill onions and peppers until tender; transfer to serving platter.
8. Slice turkey, arrange on top of vegetables and brush with remaining glaze.

Makes 6 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.