Grilled turkey with BBQ sauce

Category: Meat dishes

Ingredients
Turkey fillet	2 Kg
Thinly sliced bacon	200 g
For the marinade:
Water	400 ml
Salt	40 g
Honey	40 g
Black pepper	taste
Ground paprika	1 tbsp. l.
Bay leaf
For creamy honey glaze:
Butter	50 g
Honey	30 g
Ground paprika	1 tsp
For the BBQ sauce:
Tomatoes	500 g
honey	20 g
salt	1 tsp
black pepper	1/2 tsp
Chilli or hot sauce	taste
Worcester sauce	1 tbsp. l.
Balsamic vinegar	1 tbsp. l.
Garlic	2-3 cloves
Bay leaf	2 pcs.

Cooking method

I will insist over and over again that even the leanest meat can be juicy, tender, aromatic and tasty.
No dryness if you control the temperature precisely.
No blandness if you marinated the meat well.
We cook grilled turkey fillets in two versions:
1) Turkey fillet in creamy honey glaze;
2) Turkey fillet in fried crispy bacon.
Serve the BBQ sauce with the fillet - hot and spicy garlic.
It should be noted that fillets can be cooked in the same way at home in the oven, airfryer or simply on the grill. Well, there will be no smell of haze, but it will be very tasty whatever one may say.
Pickling
Here we will use the wet salting method - the meat is syringed with marinade and kept in it for 24-72 hours.
1 Cut the meat into even pieces. At a minimum, it is desirable to maintain the same thickness.
2 In a separate container, mix all the ingredients for the marinade except for the bay leaf. Heat slightly to completely dissolve the salt. Cool it down.

Place the fillet in a zip-lock bag. We process the turkey from all sides with a meat syringe right in the bag. We use the whole marinade. Leaked marinade will remain in the bag. Put bay leaves in a bag and close tightly. We send it to the refrigerator for 24-72 hours. During this time, it is advisable to turn the meat several times for better distribution of the marinade.

Cooking BBQ sauce.
4 Peel the tomatoes and remove the grains.
5 With a blender we interrupt the tomatoes into a homogeneous mass.
6 In a saucepan, mix all the ingredients for the sauce (finely rub the garlic).
7 Bring to a boil and boil over medium heat to a fairly thick consistency.
8 We take out the bay leaf and again interrupt the mixture with a blender. Cool it down. We store in the refrigerator
Cooking meat
Be sure to remove the meat from the refrigerator 3 hours before cooking for warming.
9 Drain the marinade and blot well the surface of the meat with a paper towel. There should be no moisture. Wrap one part of the fillet in bacon, just leave the other. Add bacon and pepper.
10 Cooking creamy honey glaze. To do this, mix the butter, honey and paprika. Heat until the butter melts. Stir until smooth.
11 Place the fillets on the grill and press. We place it on the grill. In the process of frying fillets, not wrapped in bacon, brush with a creamy honey glaze.
12 When the temperature inside the piece reaches 69C, immediately remove the meat, wrap it in foil and leave it wrapped for 30 minutes to redistribute the juices.
13 Expand the foil, cut the turkey into thin slices. Serve with BBQ sauce
Here they are - I can't say which one tastes better, I really liked both.
I want to draw your attention: exactly 69C for turkey fillets is the most optimal temperature. And mandatory exposure in foil. The cooking process does not stop immediately, the temperature continues to rise. That is why you should be very careful. 71C is already a critical temperature. Above 75 - get a dry bite. This is what McGee claims, and I have verified it many times.