Ingredients:
Brown sugar - 2 cups (firmly packed)
Dijon mustard - 5 tbsp
Pepper - 2 tsp (coarsely ground)
Method:
Brown sugar - 2 cups (firmly packed)
Dijon mustard - 5 tbsp
Pepper - 2 tsp (coarsely ground)
Method:
- In a small bowl, mix sugar, mustard and pepper.
- Sizzling, smoky- tasting grilled poultry is especially enticing when enhanced with this savory marinade or baste.
- About 45 minutes before turkey is done (temperature in breast will be about 135 F at boen for birds up to 18 lbs, 145 F for birds over 18 lbs), spread turkey with half the glaze.
- Cook for 20 more minutes; brush with remaining glaze.
- Continue to cook until a meat thermometer inserted in thickest part of breast registers 160 F at bone.
- If glaze becomes too dark, drape dark areas with foil.
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