Grilled Turkey Breast with Gingerbread Gravy


Grilled Turkey Breast
Serves 8

1 tablespoon coriander seeds, toasted and ground
1 teaspoon allspice berries, toasted and ground
1 teaspoon ground ginger
1 (3- pound) turkey breast
2 tablespoons olive oil
Kosher salt and fresh ground black pepper

Gingerbread Gravy
Makes 1½ quarts

2 tablespoons butter
1 cup onion, finely chopped
1 tablespoon fresh thyme, chopped
6 cups turkey or chicken stock
20 gingersnap cookies
3 to 4 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
¼ cup heavy cream


Grilled Turkey Method
Preheat a grill or grill pan over high heat.

Pat turkey breast dry with paper towels. Brush turkey breast with oil. Dust with spice mixture, salt and pepper.

Place turkey breast on grill and cook until an internal temperature of 160°F is registered on a instant read meat thermometer. Allow turkey breast to rest for a 5 minutes before serving.
Gingerbread Gravy Method

Heat butter in large saucepan over medium-high heat. Add onion and thyme. Sauté until onions turn brown. Add turkey stock, gingersnap cookies, 3 tablespoons cider vinegar and Worcestershire sauce.

Bring to a boil, whisking to dissolve gingersnaps. Reduce heat to medium-low and simmer until gravy thickens. Add heavy cream & season gravy to taste with salt and pepper.

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