Instructions:

Chipotle Grilled Turkey Breast

This was Sunday supper a couple weeks back. This turned out so yummy that I'm seriously considering using this for Thanksgiving. Recipe is from Betty Crocker Holiday, November 2000. Hope you enjoy it.

8 to 10 cloves garlic, peeled
1 (2 to 2 1/2 pound) bone-in turkey breast half
Chipotle Sweet n' Spicy Marinade

Heat coals or gas grill for indirect heat. Tuck garlic cloves under skin of turkey. Make
Sweet n' Spicy Marinade.

Place turkey on grill; brush with marinade. Cover and grill turkey over drip pan and 5 to 6 inches from medium heat about 1 1/2 hours to 2 hours, turning occasionally and brushing with marinade, until meat thermometer reads 170 degrees F and juice is no longer pink when center is cut. Let stand 5 minutes before serving. Discard any remaining marinade.

6 servings.

Sweet n' Spicy Marinade
1/3 cup real maple syrup (maple-flavored syrup
    or honey can be substituted)
2 tablespoons vegetable oil
1 or 2 chipotle chiles in adobo sauce (from a
    7-ounce can or jar)
1 tablespoon soy sauce
1 or 2 cloves of garlic peeled.

Place all ingredients in a mini food processor or blender. Cover and process till smooth.

My Notes: For the sauce - my chipotle in adobo was more of a sauce as opposed to chiles in sauce. I used 2 to 3 tablespoons. Also I used a boneless turkey breast and marinated it in this mix overnight. I kept the marinade, and boiled it to use as baste during grilling and as extra sauce for serving. I tucked the garlic cloves under the skin of the boneless breast and put it on the BBQ spit, basting once about halfway through cooking when I went to replenish coals and wood chips.