Grilled Honey Mustard Turkey Breast Recipes

Steps:

• Place the turkey breast, skin side up, on a rack in a foil-lined shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. , Bake, uncovered, at 325° for 1-3/4 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover and let stand for 10 minutes before slicing.

Steps:

• In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.
• In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.
• Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.
• Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
• Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.

Steps:

• For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
• For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
• Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
• Preheat the oven to 400 degrees F.
• Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
• Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.

Steps:

• Mix mustard, honey, oregano, garlic powder, red pepper and water; brush on turkey.
• Heat coals or gas grill.
• Cover and grill turkey 4 to 6 inches from medium coals 8 to 10 minutes, brushing with mustard mixture and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture. Serve turkey on buns with tomato and lettuce.

Steps:

• In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce., Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.

Steps:

• In a resealable plastic bag, combine the lemon juice, oil and pepper; add turkey. Seal bag and turn to coat; refrigerate for up to 2 hours., In a small saucepan, combine the vinegar, wine or broth and tarragon. Bring to a boil; cook until reduced by half. Reduce heat; add butter and mustard. Stir until butter is melted; set aside and keep warm., Drain and discard marinade. Grill turkey, uncovered, over medium heat for 5 minutes; turn and baste with mustard sauce. Cook 10-15 minutes longer or until juices run clear, basting frequently.