Indirect Heat B.B.Q. Turkey Breast Wine, Thai Peanut Marinade

Hello foodies its Madjon again on a Friday night which also happens to be our night to play some bride, boys against the girls.  The girls lost two out of three rubbers, really, sometimes the cards just don't go your way.  Any who on bridge night we also have the pressure of cooking up some good grub.  If you don't know what Grub means here it is: Slang, something fit to be eaten.  This grub definitely was.  On the menu was B.B.Q. Thai Peanut Turkey Breast, Sweet Potatoes, Steamed Squash, cut Green Beans, and cookies Lemon Macedonian Nut.  It made our tongues want to lick our bellies.   Any who am here tonight to share this wonderful recipe and am hoping you enjoy it at one of your game nights.

B.B.Q. Thai Peanut and Wine Turkey Breast

1 Turkey Breast, thawed
1 cup white wine
1/2 to 3/4 cup Thai Peanut Marinade, brand of your Joice
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Seasoned Salt
Salt and Pepper to taste

Mix your white wine, thai marinade, onion powder, garlic powder, and seasoned Salt until well blended.  Salt and Pepper your turkey breast.  Using a food injector,  inject the sauce mix into the turkey breast, as much as you can inject.  whatever sauce is left over pour it onto your breast during its cooking time.  Place turkey in a pan to B.B.Q. on indirect heat, meaning your cooking with only half the heat.  You cut one side of the pit off and then place the meat on the side with no flame under it.  Then cook the meat until it reaches a temperature of 165.  I do turn down the flame to low after my meat is about half way cooked.  Let the meat rest for about 15 minutes.  Now your ready to cut your meat ans serve.

I hope you enjoy this recipe and I would love for you to leave any comments or questions for me to answer.  Happy trails to you until we meet again.