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Raspberry Breast of Turkey


1/2 gallon Vermont maple syrup
1 cup raspberry vinegar
1 Tablespoon coriander, ground
1 Tablespoon salt
1 Tablespoon pepper
1 Tablespoon onion powder
1 Tablespoon garlic powder
4 turkey breast halves


Mix together maple syrup, raspberry vinegar, coriander, salt, pepper, onion powder, and garlic powder. Add turkey breasts and marinate for 24 hours.
Smoke-cook with apple wood for 5 hours at 225°F.
Serve cold and slice thin on a bed of radicchio. Garnish with melon balls and raspberry vinaigrette.
Yield: 4 servings