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Prep 15min
Total1hr30min
Servings6
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Ingredients
1/4
cup margarine or butter, softened
3
tablespoons chili sauce
1
tablespoon Worcestershire sauce
2-pound boneless turkey breast half with untorn skin
Vegetable oil
1/2
teaspoon salt
1/4
teaspoon pepper
Additional chili sauce, if desired
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Steps
1
Heat coals or gas grill.
2
Mix margarine, 3 tablespoons chili sauce and the Worcestershire sauce. Loosen skin on turkey in 4 or 5 places. Carefully spoon chili sauce mixture evenly under skin. Rub turkey skin with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of turkey.
3
Cover and grill turkey, skin side down, 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
4
Remove turkey from grill; cover with foil tent. Let stand 10 minutes. Slice turkey. Drizzle with additional chili sauce.
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To keep turkey at its juiciest, cover with foil and let it rest a few minutes after taking from the grill. If you cut it immediately, all the juices will run out.
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