Yield: 15 Food Cost: 24 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Grill   Product Type: Bone-In Breast   Dish Type: Barbecue

Ingredients

9 Ounces candied ginger

3 Ounces dry white wine

12 Ounces fresh honey

2 6 Pounds Each BONE-IN TURKEY BREASTS

1/2 Pound TURKEY BACON

1/4 Cup olive oil

3 Cloves garlic, minced

1 Medium onion, small dice

1 Medium carrot, small dice

1 Stalk celery, small dice

turkey bones, roasted, (from 2 bone-in turkey carcass)

1 Tablespoon sea salt

1 Tablespoon fresh ground black pepper

1 Tablespoon fresh parsley, chopped

1 bay leaf

6 Sprigs fresh thyme

2 Cups dry red wine

6 Cups TURKEY STOCK

HONEY-GINGER MARINADE

Combine ginger, white wine and honey in a blender jar. Purée until smooth.

TURKEY PREP

Separate the turkey breast by cutting through the center of the rib cage. Gently pull and separate the breast from the turkey bones. Remove skin from the turkey. Square the ends of the breasts. Cut breasts across the grain forming 3-4 filets (about 8 ounces each) off each breast. Wrap each filet with bacon and secure with toothpicks. Cover with 2/3 cups Honey-Ginger Marinade and refrigerate for about 12 hours.

NATURAL TURKEY GLAZE

Heat oil and sauté garlic, onion, carrots and celery until vegetables begin to caramelize. Add turkey bones. Season with salt, pepper and herbs. Add red wine and deglaze pan. Lower heat to a simmer and reduce liquid by 1/2. Add turkey stock to pan, bring to a boil. Lower heat to a simmer. Continue to cook until reduced by 1/2. Strain. Continue to reduce until thick enough to coat a spoon.

GRILLING TURKEY

Per order, place filets on grill and season as required. Grill on each side to make grill marks. 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.

SERVICE

Serve with roasted garlic potatoes and braised kale. Nap turkey filets with Natural Turkey Glaze.

Recipe Source: This flavorful entrée presentation was developed by Executive Chef and Director of Food and Beverage David Everett of The Dining Room at Ford's Colony, Williamsburg, VA.

Nutrition Facts Calories 0   % Daily Value* Total Fat 0g 0% Cholesterol 0mg Sodium 0mg Total Carbohydrate 0g Protein 0g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4