Grilled Turkey Breast with White Wine ..

Cooking Instructions

1. Rinse and dry the turkey breast and make 12 small slits just deep enough to hold a piece of garlic. Insert a piece of garlic and a pinch of oregano in each slit. Place the turkey in a shallow nonreactive baking dish.

2. Combine the marinade ingredients in a measuring cup and blend thoroughly. Pour the marinade over the turkey, turning it once or twice to coat it thoroughly. Cover and refrigerate for 24 hours. Turn the meat 2 or 3 times during this period.

3. Prepare the grill as directed on page 264 [see below]. Grill the turkey until the meat is springy to the touch, white in the center and the juices run clear when you pierce the flesh with the tip of a knife, about 30 minutes. Brush with the marinade from time to time, allowing it to cook at least 1 minute after the last application. Remove turkey to a platter and slice it before serving.

Wine Pairing(s)

Flora Springs Cabernet Sauvignon

Lyeth Meritage

Robert Mondavi Reserve Cabernet Sauvignon

Alexander Valley Vineyards 'Temptation' Zinfandel

Pacific Estates Cabernet Sauvignon

Eos Estate Zinfandel

J. Garcia Zinfandel

C.G. Di Arie Zinfandel

Turkey Flat Cabernet Sauvignon Barossa Valley

Campus Oaks Old Vine Zin