Source: National Turkey Federation

Honey ginger marinated turkey, grilled and coated with a natural turkey glaze.

Servings

Honey-Ginger Marinade
9 oz crystallized ginger
3 oz white wine
12 oz honey

Turkey
12 lb turkey breast tenderloin, raw (about 6 lbs each, bone-in)
0.5 lb turkey bacon

Glaze
0.25 cup olive oil
3 medium garlic cloves , minced
1 medium onions , small dice
1 medium carrots , small dice
1 medium celery stalks , small dice
1 tbsp sea salt
1 tbsp black pepper
1 tbsp chopped parsley
1 bay leaves
0.25 oz fresh thyme (6 sprigs)
2 cup red wine
6 cup low fat unsalted chicken broth , or turkey broth

Honey-Ginger Marinade
1 Combine ginger, white wine, and honey in a blender jar. Purée until smooth.
Turkey
1 Separate the turkey breast by cutting through the center of the rib cage.
2 Gently pull and separate the breast from the turkey bones.
3 Remove skin from the turkey.
4 Square the ends of the breasts.
5 Cut breasts across the grain forming 3 - 4 filets (about 8 ounces each) off each breast. Save bones for use in glaze.
6 Wrap each filet with bacon and secure with toothpicks.
7 Cover with 2/3 cup Honey Ginger Marinade and refrigerate for about 12 hours.
Glaze
1 Heat oil and sauté garlic, onion, carrots and celery until vegetables begin to caramelize.
2 Add turkey bones. Season with salt, pepper and herbs.
3 Place in a preheated 325 degree F oven for about 12-15 minutes or until cooked thoroughly. Allow to rest for 5 minutes before serving.
4 Add red wine and deglaze pan. Lower heat to a simmer and reduce liquid by 1/2.
5 Add turkey stock to pan, bring to a boil. Lower heat to a simmer. Continue to cook until reduced by half.
6 Strain, then continue to reduce until thick enough to coat a spoon.
Grilling the Turkey
1 Place filets on grill and season as required.
2 Grill on each side to make grill marks.
3 Place in a preheated 325 degree F oven for about 12-15 minutes or until cooked thoroughly. Allow to rest for 5 minutes before serving. Drizzle with glaze.