1/3 cup real maple syrup (maple-flavored syrup or honey can be substituted)
2 tablespoons vegetable oil
1 or 2 chipotle chiles in adobo sauce (from a 7-ounce can or jar)
1 tablespoon soy sauce
1 or 2 cloves garlic peeled
Turkey: Heat coals or gas grill for indirect heat.
Tuck garlic cloves under skin of turkey.
Make Sweet n' Spicy Marinade: Place all ingredients in a mini food processor
or blender. Cover and process till smooth.
Place turkey on grill; brush with marinade. Cover and grill turkey over
drip pan and 5 to 6 inches from medium heat about 1 1/2 hours to 2 hours, turning
occasionally and brushing with marinade, until meat thermometer reads 170 degrees
F and juice is no longer pink when center is cut.
Let stand 5 minutes before serving. Discard any remaining marinade.
My Notes: For the sauce - my chipotle in adobo was more of a sauce as opposed
to chiles in sauce. I used 2 to 3 tablespoons. Also I used a boneless turkey breast
and marinated it in this mix overnight. I kept the marinade, and boiled it to use
as baste during grilling and as extra sauce for serving. I tucked the garlic cloves
under the skin of the boneless breast and put it on the BBQ spit, basting once about
halfway through cooking when I went to replenish coals and wood chips.
Posted by Becky/Colo at Recipe Goldmine on 9/16/2001 5:29 pm.
Recipe is from Betty Crocker Holiday, November 2000.