Double Glazed Turkey Breasts
|Orange marmalade||2⁄3 Cup (10.67 tbs)|
|Hoisin sauce||2 Tablespoon|
|Five spice powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Honey||1⁄2 Cup (8 tbs)|
|Dijon style mustard||2 Tablespoon|
|White wine||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|Turkey breast halves||5 Pound (2 Piece, 2.5 Pound Each)|
|Cooking oil||1 Tablespoon|
|Orange peel curl||1 Tablespoon|
For five-spice glaze, stir together marmalade, hoisin sauce, five-spice powder, and garlic powder in a small mixing bowl; set aside.
For honey-mustard glaze, stir together honey, mustard, Worcestershire sauce, and butter in a small mixing bowl; set aside.
Reserve half of each glaze in separate bowls Remove bones from turkey breasts.
Brush turkey with oil.
Insert a meat thermometer into the center of one of the turkey breasts.
For a charcoal grill, arrange medium-hot coals around a drip pan for indirect cooking in a covered grill.
Test for medium heat above pan.
Place turkey breasts, side by side, on grill rack over drip pan.
Cover; grill for 1 1/2 to 2 hours or until thermometer registers 170", brushing one breast half with five-spice glaze and the other with honey-mustard glaze several times the last 1 5 minutes of grilling.
If necessary, add extra coals every 20 to 30 minutes to maintain heat.
Brush turkey again before serving, if desired.
[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill.] Heat reserved glazes; pass with sliced turkey.
Garnish with orange peel curls, if desired.