Maple Orange-Glazed Turkey Roast

This turkey roast blends light and dark meat -- but it's compact and carves easily into neat slices. Grill the meat to free up oven space for the turkey trimmings

• Ready In: 22 mins
• Serves: 10-12

Ingredients

• 1  garlic clove, minced
• 1  tablespoon  snipped fresh marjoram or 1  teaspoon dried marjoram, crushed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3⁄4 cup  orange juice
• 1  tablespoon cornstarch
• 1⁄2 cup maple syrup
• 1  teaspoon  finely shredded  orange peel
• 1 (2 1/2-3 1/2lb)  boneless turkey breast
• 2  tablespoons butter, melted

Directions

1. In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
2. For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
3. Cook and stir over medium heat until thickened and bubbly.
4. Cook and stir 1 minute more.
5. Stir in maple syrup and orange peel; set aside.
6. Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
7. Insert a meat thermometer near the center of the roast.
8. For a charcoal grill, arrange medium-hot coals around a drip pan.
9. Test for medium heat above the pan.
10. Place the turkey roast directly on the grill rack over the pan.
11. Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
12. Brush with glaze the last 30 minutes of grilling.
13. Remove meat from grill.
14. Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
15. Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
16. OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.