How To make Grilled Mustard Turkey
1 lb Turkey breast cutlet;
-1/4 thick 2 tb Dijon-style mustard;
1 tb No-cholesterol, reduced-
-calorie mayonnaise 1 ts Fresh lemon juice;
Pepper to taste; Paprika; 2 tb Chopped fresh parsley;
Preheat broiler. Coat broiler pan with non-stick cooking spray. Rince turkey and pat dry. Mix together mustard, mayonnaise and lemon juice in a small bowl. Coat one side of the turkey with half of mustard mixture. Broil about 4 inches from heat source 5 minutes. Turn and coat other side of turkey with mustard mixture and sprinkle with pepper and paprika. Broil 1 minute or until top is browned. Garnish with chopped parsley. Serve with Rutabaga Puree(I think I'll pass this one up) and a Salad. Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES CAL: 150; CHO: 74mg; CAR: 2g; PRO: 26g; SOD: 193; FAT: 3g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
How To make Grilled Mustard Turkey's Videos
Dijon Mustard Marinated Turkey Cutlets/Less Than 2 Carbs/Keto Recipe/Twisted Mikes
Watching your Carbohydrates? This Turkey Cutlet Recipe has less than 2 carbs and is diabetic and keto diet friendly. It’s packed with flavor and is a easy recipe to prepare.
#turkey #yummy #recipes
Turkey Cutlet
Olive oil
Garlic powder
Black pepper
Brown sugar substitute
Apple cider vinegar
Dijon mustard
Honey Mustard Grilled Wild Turkey
Summertime is grilling season! There’s no better time to pull out a gobbler breast from hibernation and let the smoke roll. But not so fast …
Grilling wild turkey is all about moisture retention. Rush the process with no forethought and you’re bound to end up with a heap of shoe leather. You worked hard to bring home a bird, so now it’s time to transform that prized protein into a trophy meal.
There are a handful of tricks to keep your turkey meat juicy and tender. The acidic properties of a marinade provide a quick and easy way to get it done. In this case, we keep it extremely simple by drenching the breast in apple cider vinegar–a great complement to the fiery flavor of hardwood smoke.
INGREDIENTS
1 wild turkey breast
Apple cider vinegar
Garlic powder
Onion powder
Ground black pepper
Honey
1 small jar of Grey Poupon Country Dijon mustard
INSTRUCTIONS
Trim meat with sharp filet knife to remove undesirable textures.
Use meat mallet to pound out turkey breast into flat sheet, approx. 1 inch thick.
Submerge breast in apple cider vinegar and marinate for 1 hour.
Remove breast from marinade, pat dry and rub with mixture of garlic powder, onion powder and black pepper.
Score breast with filet knife in crisscrossed pattern on each side, approx. 1/4 inch deep.
Rub breast with even, liberal mixture of honey and mustard, making sure to penetrate knife scores.
While breast is resting to reach room temp, fire up your grill to 350 degrees.
Grill breast until internal temp reaches 120 degrees. Cover with foil and finish to 150 degrees.
Pull from grill and let rest in foil for 5 minutes.
Slice to order. Serve with extra honey mustard and choice of sides.
turkey honey mustard BBQ
12/18/21-Saturday- 1230: turkey honey mustard BBQ.
GRILLED SWEET MUSTARD TURKEY WINGS
What's Good Fam Today Im Going To Be Taking This Back To The Dirty South With This Nice Recipe That I Will Be Showing Yall Today Today I Will Be Making Some Grilled Turkey Wings On The Grill For Yall This Is Going To Be A Nice Grilling Video Monique Is Making Some Rice And Green Beans On The Side Off Camra As Well Hope That This Video Help Yall Out On The Grill HIT Me Up Okay If Yall Need Some Information Okay #cooking #cookingshow #grilling
Honey Mustard BBQ Turkey Sliders
We partnered with Oscar Mayer Selects Natural and Clever Girls to create this Honey Mustard BBQ Turkey Sliders recipe that includes bacon, gouda, and avocado. Perfect for get togethers and parties during winter or summer. Kids love these little bites too!
???? BUTTERMILK brined MUSTARD TURKEY | Thanksgiving & Christmas Celebration | Kravings
Every year come Thanksgiving or Christmas, I plan on making a bird with a different flavor twist – I’ve done Spiced, Tandoori & Middle Eastern and this year I decided to give into one of my favorite things … good ol’ Mustard. Whether I use fresh or frozen Turkey, I have always brined my bird in 4 liters of a simple brining liquid and the result is a delicious and moist bird.
Here are the ingredients and steps to make this recipe!
Ingredients
16 lb – 7.2 kgs Turkey fresh or defrosted
Brine
4 tbsps Dijon Mustard
2 tsps Paprika
3 liters Buttermilk
1 litre water
6 Bay leaves
4 tsps Salt
Marinade
4 tbsps Dijon Mustard
2 tbsps whole grain Mustard
1 tsp Paprika
2 tbsps Olive Oil
½ tsp dried Parsley
1 Onion cut in quarters
1 Bell pepper cut in a large dice
2 cups assorted Mushrooms
1 lime cut in halves
3 – 4 cloves of Garlic
Instructions
Prepare the Turkey by removing all of the Offal and the neck from the cavity
Prepare the brine by mixing everything together and pour over the Turkey
Marinate this for 24 hours
After 24 hrs, drain the brine and pat the Turkey dry
Prepare the Marinade and rub all over the Turkey
Add the lime halves and the garlic and place the Turkey in a roasting pan
Add the Onions, Green Peppers and Mushrooms
Add the Turkey Neck and Offal
Cover and cook for 1-2 hours and then open and allow to brown
Cover dark spots with tin foil
Bookmark the recipe on my blog -
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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