Garlic Ginger Turkey Breast with Mango Glaze
Whole turkey breast or split breast halves with lime, garlic, and ginger tucked under the skin, grilled with a mango citrus glaze.
4 to 5 pounds Honeysuckle White Turkey Breast or use 4 to 5 pounds Honeysuckle White Split Turkey Breast
1 medium fresh lime, thinly sliced with peel
1 bulb garlic, separated into cloves
1 tablespoon fresh ginger root, finely chopped or use1 teaspoon ginger, powder
1 tablespoon olive oil or use 1 tablespoon vegetable oil
1/2 teaspoon. salt
1/2 teaspoon black pepper, coarsely ground
2 ripe mango, peeled, cut into 1/4-inch pieces
1/2 cup fresh orange juice
1/4 cup cider vinegar
2 teaspoons lime peel, grated
2 tablespoons fresh lime juice
1 tablespoon fresh ginger root, finely chopped or use 1 teaspoon ground ginger
1/3 cup cilantro, fresh, chopped or use 1/3 cup parsley, fresh, chopped
- Loosen skin around turkey breast. Tuck lime slices, garlic cloves and ginger root under the skin. Brush turkey with oil; sprinkle with salt and pepper.
- Grill over hot coals according to barbecue directions (1 1/2 to 2 hours).
- Meanwhile, in medium saucepan combine all Mango Glaze ingredients except cilantro. Cook over medium heat, stirring occasionally, until sauce is thickened (20 to 25 minutes). Stir in cilantro. Brush over turkey while grilling or serve with grilled turkey.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.