With Pots & Peas
by SuperUser Account
Inject the turkey breast in several places
- 1 large turkey breast
- ¼ cup of buffalo sauce
- 1 marinade injector
- 1 tbsp. Bone Dust
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 cup of peas
- 1 cup of chicken or turkey or vegetable stock
- 2 to 3 big potatoes like Yukon Gold
- 4 tbsp. tatziki sauce
- 3 tbsp. cream
- 1 tbsp. buffalo sauce
- 3 cloves of roasted garlic
- salt to taste
Preheat your grill to 375°F. Prepare for indirect grilling.
Fill your marinade injector with buffalo sauce and inject the bird in several places, moving the needle out slowly while pushing the plunger down.
In a small dish, combine the Bone Dust and the garlic and onion powder. Rub the turkey breast.
Place the turkey into a baking dish if you wish to collect the fat for buffalo gravy. Roast the turkey over indirect heat for 35 to 45 minutes.
I don't know if you have noticed yet, but turkey is served by my family on the major holidays. It is generally a pretty big treat. In reality, until very recently I didn't even know that you could buy turkey outside of Christmas and Thanksgiving. Buffalo Turkey is definitely a different way to treat the traditional bird. If you're having a small gathering, serving 3 or 4, this will be the perfect recipe. Though, I guess, you could do a whole bird in this manner. I would also suggest this for New Year's eve. Slice the turkey up once it is cooked, into bite sized pieces, serve with a dollop of mashed potatoes and dip it in gravy.