|
Indonesian Grilled Turkey with Satay Sauce
Makes 8 servings
|
|
|
|
|
|
Ingredients
|
|
2
|
disposable aluminum foil pans (9 inches each)
|
|
1
|
whole turkey breast (about 5 pounds)
|
|
2
|
tablespoons French's® Worcestershire Sauce
|
|
2
|
tablespoons olive oil
|
|
2
|
teaspoons seasoned salt
|
|
1/2
|
teaspoon ground black pepper
|
|
|
Satay Sauce (recipe follows)
|
|
|
|
|
|
|
|
|
|
To prepare grill, place doubled foil pans in center of grill under grilling rack. Arrange hot coals or lava rocks around foil pan. Fill pan with cold water. Place turkey on greased grid. Combine Worcestershire, oil and seasonings in small bowl; brush generously on turkey.
|
|
Grill, on covered grill, over medium-low to medium coals 1-1/2 hours or until meat thermometer inserted into turkey reaches 170°F. Slice turkey. Serve with Satay Sauce.
|
|
|
|
Satay Sauce
Makes 1-1/3 cups
|
| |
|
Ingredients
|
|
1/2
|
cup chunky-style peanut butter
|
|
1/3
|
cup French's® Worcestershire Sauce
|
|
1/4
|
cup loosely packed fresh cilantro leaves
|
|
2
|
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
|
|
2
|
tablespoons sugar
|
|
2
|
tablespoons water
|
|
1
|
tablespoon chopped peeled fresh ginger
|
|
2
|
cloves garlic, chopped
|
|
|
|
|
|
|
|
Prep Time
|
20 minutes
|
|
Cook Time
|
1 hour 30 minutes
|
|
|
|
|
|
Place peanut butter, Worcestershire, cilantro, Frank's RedHot Sauce, sugar, water, ginger and garlic in food processor or blender. Cover and process until smooth.
|
|
|
|
© Reckitt Benckiser Inc.
|
|
|
|
|
|
|
|
|
Click here for printable version