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Ingredients

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Directions

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  • Combine molasses, vinegar, mustard and Worcestershire sauce. Pour into a resealable plastic bag; add onion, garlic and turkey breast. Shake to coat turkey and refrigerate for 8 hours.

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  • Set a gas grill to medium-high for indirect grilling or the coals in a charcoal grill to medium-hot for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray.

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  • Remove turkey from plastic bag and pour marinade into a small saucepan. Season turkey with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Grill on indirect heat, covered, for 40 minutes, turning once or until internal temperature reaches 160 degrees. Brush with marinade a few times during cooking. Add corn to grill during last 10 minutes of cooking time, brushing with marinade and turning so all sides are lightly charred.

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  • Add broth to remaining marinade in saucepan and simmer for 3 minutes. Season turkey and corn with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with broth mixture.

Nutrition Facts

306 calories; total fat 4g; saturated fatg; cholesterol 112mg; sodium 530mg; carbohydrates 26g; fiber 2g; protein 45g.

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