Archive for October 31st, 2011

Tired of the same old holiday turkey year after year? Try this cranberry-orange alternative. The turkey isn’t whole. Instead, it’s a boneless butterflied turkey breast – perfect if you don’t like carving the bird or if you prefer all white meat anyway. The meat is marinated in an orange-sage marinade and then served with a simple cranberry sauce made with the boiled marinade.

Prep: 10 minutes
Marinate: 2 to 8 hours
Grill: 30 to 40 minutes.

– Long-handled tongs.

Gas: Direct heat, medium (350°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

Juice and grated zest of 1 small orange
Juice and grated zest of 1 lemon
¼ cup olive oil
2 teaspoons chopped or grated peeled gingerroot
2 cloves garlic, minced
2 teaspoons chopped fresh sage leaves, or ½ teaspoon dried
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1 turkey London broil, about 2½ pounds (see “What Is Turkey London Broil?”)
Oil for coating grill grate
2 cups (about 8 ounces) fresh cranberries, rinsed
¾ cup sugar
4 tablespoons (½ stick) butter, cut into pieces.

Turkey sales spike during the holidays and drop off during the rest of the year. To attract health-conscious consumers year round, turkey producers have begun marketing turkey London broil as an alternative to beef London broil. Turkey London broil is simply a butterflied boneless turkey breast. This cut is tailor-made for the summer grilling season because it’s boneless, easy to work with, cooks in about 30 minutes over direct heat, and feeds a crowd of 8 to 10 people. Plus you can flavor it in any number of ways.

1. Combine the orange juice and zest, lemon juice and zest, olive oil, ginger, garlic, sage, ½ teaspoon of the salt, and the pepper in a large zipper-lock bag. Add the turkey and press the air out of the bag. Seal and refrigerate for at least 2 hours or up to 8 hours.
2. Remove the turkey from the marinade and pat dry with paper towels. Save the marinade. Sprinkle the turkey all over with the remaining ¼ teaspoon salt. Let the meat rest at room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the turkey on the grill, cover, and cook for 30 to 40 minutes, or until just slightly pink in the center and the juices run clear (about 160°F on an instantread thermometer). Turn the turkey several times during grilling to brown it all over. If your grill has a temperature gauge, it should stay at around 350°F.
5. Remove to a platter, cover loosely with foil, and let rest for 10 minutes.
6. While the turkey cooks, pour the marinade into a small saucepan and boil for 5 minutes. Strain through a sieve and return to the saucepan. Add the cranberries and sugar, and cook over medium heat until the cranberries pop and the mixture thickens slightly, about 10 minutes. Whisk in the butter just before serving.
7. Slice the turkey thinly and serve with the cranberry sauce.

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