GRILLED OR ROASTED TURKEY BREAST WITH PERSONALITY
about 8 to 12 servings
Combine all sauce ingredients in a deep large bowl; add turkey breast, coating well with marinade. Cover and refrigerate for at least 1 hour so that flavors will blend.
Arrange turkey breast in the center of a large sheet of heavy-duty aluminum foil; brush turkey breast liberally with sauce. Place turkey breast in foil on a grill rack in a barbecue grill, set at the highest level, above slow charcoal (very ash gray and glowing) or at the low setting of a gas grill. Bring foil up slightly around turkey breast. Cover and grill for about 1½ to 2 hours or until a meat thermometer inserted into the thickest part of the breast, away from bone or fat, registers 170 degrees F., basting occasionally with sauce. (Add more charcoal as needed, warming first at the edge of the barbecue firebox.) (If cover is unavailable with grill or will not close tightly, loosely cover grill with heavy-duty aluminum foil.) Season turkey breast with salt and pepper pepper after turkey has begun to brown. Allow breast to stand at room temperature for a few minutes and then carve/cut into slices.
Oven Method: Marinate turkey breast in sauce as previously directed. Arrange turkey breast on a metal rack in a roasting pan. Bake and baste as previously directed, uncovered, in a preheated very hot oven (450 degrees F.) for 15 minutes. Season as previously directed. Reduce oven temperature to slow (325 degrees F.); continue baking, uncovered, until meat thermometer inserted into thickest part of turkey half breast registers 170 degrees F. (about 2 to 3 hours).