Ingredients
- 2 whole turkey breasts
- 1 cup your favorite Buffalo (or hot) sauce
- 8 ounces unsalted butter
- 1 Tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 cup sweet onion
- 1 cup button mushrooms
Instructions
- Cube turkey breast into 1-to-2-inch cubes and skewer evenly on four skewers.
- Season turkey skewers with salt, pepper, garlic, onion, chili and paprika.
- Heat the grill to medium-high heat. Place a small sauce pot on the grill to warm. Add hot sauce and butter to the pot and mix well to make Buffalo sauce.
- Slice and skewer veggies. We used green pepper, onion and mushrooms, but you can add in your favorite grilling veggies.
- Place all skewers on the grill, rotating every 2-3 min until an internal temperature of 165°F has been reached. Drizzle with Buffalo sauce every time you turn. Keep rotating and drizzling until fully cooked. Serve up and enjoy!
Recipe Courtesy of Your Indiana Turkey Farmers
Facts
- Indiana is the fourth largest turkey producer in the United States, producing over 20 million turkeys annually.
- Americans eat about 16 pounds of turkey annually.
- A 3.5-ounce portion of roasted skinless turkey breast is about 160 calories, contains only 4 grams of fat, 30 grams of protein and is naturally low in sodium.
- Turkey should be cooked to an internal temperature of 165ºF to ensure ideal preparation. To check the temperature, place a meat thermometer in the innermost part of the thigh or the thickest part of the breast.
- Visit www.IndianaTurkey.com to learn all about how turkeys are raised in Indiana.