Rub the turkey breat with the crushed garlic and rosemary and then rub the salt and pepper in to the sking. Cover and refrigerate for 6 hours or as long as overnite. Let the turkey breast stand at room temperature 45 minutes before grilling.
In a small saucepan over medium-high heat, melt the butter. add the wine and water and bring to a boil. Remove from the heat.
Prepare a hot fire for indirect-heat cooking in a covered grill. place a metal drip pan in the center of the grill surrounded by the hot coals. Position the grill rack 4-6 inches above the fire.
Place the turkey breast, skin side up, on a roasting rak, and then set the rack on the grill rack directl ocver the drip pan. Cover and grill and open the vents halfway. Cook, basting the turkey occassionally with the butter-wine mixture. Grill 1-1 1/2 hours until 165 degrees in thickest part.
Meanwhile, make the cranberry sauce. Cut off the orange peel in thick strips. Chop the remaining orange into pieces. Transfer to a bowl and add dried cranberries. Add the can of pineapple and drain the juice from the bowl. Ct the pineapple slices into small pieces and add tomatoes, jalapeno, lime juice and chives. Stir in mix, cover and refrigerate for 1 hour.
Transfer the turkey breast to a cutting board and let rest for 10 minutes. Drain the salsa and transfer to a serving bowl. Add cilantro and toss to mix. Slice the turke breast across the grain and arrange on a warmed platter. Serve immediately with salsa.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 6|
|Calories from Fat: 423 (76%)|
|Amt Per Serving||% DV|
|Total Fat 47g||63 %|
|Saturated Fat 29.3g||146 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 122.1mg||38 %|
|Sodium 20.4mg||1 %|
|Potassium 740.5mg||19 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 32.4g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 558
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