A delicious, low sodium recipe adapted from 'A Man, A Can, A Grill' by David
Joachim.
Big Bird with Bourbon Sauce
- 1 (6-ounce) (168g) can frozen orange juice
concentrate, thawed
1/2 cup (120mL) water
1/4 cup 60mL) bourbon
3 tablespoons (45mL) extra-virgin olive oil
1/4 cup (60mL) fresh rosemary leaves
5 teaspoon (25mL) Mrs. Dash® Chicken Grilling Blend™
3 garlic cloves
2 pounds (908g) lean boneless turkey breast or turkey London
broil
1 (16-ounce) (454g) can whole berry cranberry sauce
- Put everything but the turkey and cranberries
in a food processor. Whiz until the garlic and rosemary are chopped.
- Pour into a big zippered bag, setting
aside 1/4 cup (60mL) of the marinade to use as a baste.
- Add the turkey to the bag, seal, and refrigerate
for a couple hours (or overnight for more flavor).
- Fire up the grill - preferably charcoal
- to medium. When the grill rack is hot, put the bird on the
grill and put the lid down (with all vents open).
- Grill, turning and basting with the reserved
marinade a few times for 30 to 40 minutes total. It's done when
the meat is just slightly pink in the center and juices run clear
(about 160°F on an instant-read thermometer).
- Let rest on a cutting board 10 minutes
so the juices can seep back into the meat.
- Thinly slice on the diagonal.
- Pour all remaining marinade and half the
can of cranberries into a pan (or use the whole can if you prefer
a sweeter sauce).
- Cook over medium heat until hot and thick,
stirring occasionally, about 10 minutes. Serve with the turkey.
Makes 8 servings; Serving size: 6.3 ounces
(177.8g).
Nutrititional Information Per Serving:
Calories: 320; % of Calories from Fat: 23%; Total Fat: 8 g; Saturated
Fat: 2 g; Unsaturated Fat: 6 g; Trans Fat: 0 g; Cholesterol:
76 mg; Sodium: 90 mg; Potassium: 453 mg; Carbohydrates: 30 g;
Fiber: 1 g; Protein: 25 g
Recipe provided courtesy of Mrs. Dash®;
Alberto-Culver Company. All rights reserved.
