• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
411
Protein:
33 g
Fat:
29 g
Carbohydrates:
4 g
Sodium:
922 mg

Credit
Poplar Smoke

Serves: 4
Prep Time: 30 mins
Cook Time: 3.50 hrs
TIP: Don’t rush your turkey onto the charcoal grill! Ensure your temperature is stabilized at 250F degrees before you start cooking.
  1. Preheat your Grill / Light your charcoal and add wood chunks. Preheat the grill to 250 F degrees.
  2. Rub olive oil on your Turkey breast. Mix Salt, Pepper and Garlic seasoning together and season all sides of the turkey breast.
  3. Once grill temperature has been achieved and is regulated at 250 F degrees, Place the Turkey breast onto the grill to cook on Indirect heat.
  4. Cook for approximately 3.5 hours, until a meat thermometer reads 165F degrees in the thickest part of the Breast.
  5. Remove from grill and rest for 10 minutes prior to slicing.
Cream Sauce:
  1. Dice onion and fry in frying pan with Butter.
  2. After approximately 3 minutes, Stir in minced garlic and crushed peppercorns.
  3. Add in Vegetable Broth and Worcestershire sauce, and slowly stir in heavy cream. Salt to taste.
  4. Reduce heat to a simmer and continue to stir until sauce thickens.
Assemble:
  1. Slice turkey breast on plate and drizzle cream sauce over top. Sprinkle cracked black pepper and serve!

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