Remove turkey breast from net, cut into 1 ½” chunks leaving skin on if desired, season lightly with BBQ
rub and toss with oil, mix to coat evenly.
Place honey mustard dressing and raspberries in container, puree with handheld mixer until smooth.
Place turkey cubes on grill and cook over medium heat.
Peel the sweet potato and cut into 1” cubes, place in pot, cover with water, and bring to a boil over high heat, reduce to a simmer, cover and cook until tender. Remove from heat, drain well, season with salt and pepper, mash until smooth.
When turkey reaches 145-degrees internal temperature, brush with honey-mustard-raspberry glaze frequently while turning each time. Cook until turkey cubes reach 165-degrees internal temperature. They should be a deep color, crisp and glazed well before removing from the grill.
Meanwhile cook grits according to package directions. When doneness is achieved, add mashed sweet potatoes, butter, chives and season with salt and pepper to taste. Garnish grits with more chives as needed.
To serve, place generous spoon of sweet potato grits on serving plate, top with turkey burnt ends, and drizzle remaining honey-mustard-raspberry glaze.
Ingredients
2 lbs Ridgecrest Turkey Breast
2 tsp Magellan® BBQ Rub
2 tsp Luigi® Soy Pomace blend oil
8 oz Village Garden® Honey Mustard Dressing
1/2 cup West Creek raspberries, IQF
1 ea sweet potatoes, peeled and large dice
2 cups Quaker® Instant Grits
2 tbsp Nature's Best Dairy® Butter
1 tbsp Peak Fresh Produce® Chives, Fresh, chopped
salt and pepper, to taste
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
