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main course | on the grill | turkey

Barbecued Turkey Breast with Roasted Corn and Jalapeno Jack

Prep Time: 10 minutes Cooking Time: 45 Minutes 4-5 servings


Products Included In Recipe

Ingredients

1 Package Sea Salt & Cracked Black Pepper Boneless Turkey Breast
2 fresh corn cobs, kernels removed
1/4 cup | 65 ml green onion, chopped
2 strips Applewood Smoked Turkey Bacon, diced
1/3 cup | 85 ml jalapeno Monterey Jack, shredded
2 tbsp | 30 ml butter, melted
1/2 tsp | 2.5 ml ground coriander
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml freshly ground pepper

Directions

Preheat barbecue to medium-high (375ᵒF | 190ᵒC).
Combine corn and corn starch in a bowl mixing well. Add green onion, bacon, cheese, cream, salt and pepper.
Cut a large pocket in the top of the turkey breast.
Move the breast onto a piece of foil or a pie plate. Place the corn mixture into the pocket.
Place the breast on the barbecue over indirect heat. Cook for approximately 45 minutes.
Turkey is fully cooked when the internal temperature reaches 170°F (77°C).
Let stand for 10-15 minutes before slicing.

Recipe courtesy of Chef Jason Wortzman

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