- 1 bone-in wild turkey breast (about 1-1/2 pounds), split
- 1 bottle (8 ounces) fat-free honey Dijon salad dressing
- Place turkey in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate overnight, turning occasionally.
- Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until a meat thermometer reads 170°. Yield: 2 servings.
Originally published as Grilled Wild Turkey Breast in Taste of Home April/May 2002, p60
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