Grilled Teriyaki Turkey and Vegetables

Five-spice powder, used extensively in Chinese cooking, is a pungent blend of star anise, cinnamon, fennel, cloves and black pepper.

1 3 lb. / 5.4 kg Turkey Breast Half
2 teas. / 10 mL Watkins Five-Spice Powder
1/4 Cup / 60 mL Watkins Tangy Teriyaki Sauce
1/4 Cup / 60 mL Honey
1 Green Bell Pepper, cut into 1-inch / 2.5-cm chunks
1 Red Bell Pepper, cut into 1-inch/2.5-cm chunks
1 Large Onion, cut into 1-inch / 2.5-cm chunks
1 Large Firm Ripe Tomato, cut into wedges

Lightly coat unheated rack of outdoor grill with Watkins Cooking Spray. Prepare grill for medium heat cooking. Rinse turkey breast, pat dry with paper toweling. Loosen skin on turkey; rub five-spice powder under skin and over all sides of turkey. Place turkey over drip pan. Cover grill and cook about 1 hour. Combine teriyaki sauce and honey; occasionally brush 1/4 cup / 60 mL of this mixture over turkey breast through remaining cooking time. Place a small foil pan or heavy sheet of foil on grill alongside the turkey. Toss remaining teriyaki mixture with vegatables; place vegetables in small foil pan. Cover grill. Stir vegetables occasionally to prevent burning. Cook 20 to 30 minutes, until turkey reaches a temperature of 180F / 80C and vegetables are crisp-tender. Makes 8 servings.

Nutritional Information Per Serving:
Calories 230, Protein 35g, Carbohydrates 14g, sodium 360mg, Fat 4g, Saturated Fat 1g, Cholesterol 79 mg, Dietary Fiber 0g .

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