Grilled Teriyaki Turkey Breast Half, Mushrooms & Green Onions
Comments:	A sweet and sour teriyaki marinade is always popular with grilled poultry. Mushrooms and green onions cooked alongside of turkey breast for the last few minutes, become an instant side dish.
Servings:	4
Ingredients	Preparation
1/2 cup [125 mL] soy sauce 1/4 cup [60 mL] dry Sherry 2 tablespoons [30 mL] freshly squeezed lemon juice 1 tablespoon [15 mL] finely chopped fresh ginger 2 teaspoons [10 mL] brown sugar 1/8 teaspoon [0.5 mL] Tabasco sauce, or more to taste 1 clove garlic, finely chopped 1 approximately 2-pound [900-g] turkey breast half 12 medium fresh mushrooms, cleaned 12 medium green onions	Into a large bowl, mix together soy sauce, dry Sherry, fresh lemon juice, chopped ginger, brown sugar, Tabasco sauce and chopped garlic. Pour 1/4 cup [60 mL] of this marinade into a small bowl; set aside. Transfer turkey breast half into large bowl into marinade; turn turkey breat half over until coated with marinade. Tightly cover bowl; leave trukey breast half to marinate refrigerated turning breast over from time to time for at least 1 hour, not more than 4 hours. Reserving marinade separately, remove turkey breast from marinade. Lay marinated turkey breast half at the bottom end of a thick piece al foil large enough to completely wrap breast half; fold al foil sides over in order to get a low edge all around. Pour reserved marinade into al foil before folding al foil over turkey breast half; pinch al foil to seal all three openings. Thread mushrooms onto skewers and clean each green onion leaving only 2 inches [5 cm] of the green part; set aside. Preheat barbecue, close cover and leave charcoals to heat until really hot. You should not be able to hold your hand on top of the fire for more than 1 to 2 seconds. Grill turkey breast half onto barbecue rack 6 inches [15 cm] from hot charcoals turning breast once, for 20 minutes. Over a clean bowl, unwrap turkey breast pouring cooking juices into bowl. Grill turkey breast half directly onto hot barbecue rack turning and coating breast often with reserved cooking juices until golden brown on all sides and juices run clear when pierced with the tip of knife, for 10 to 15 minutes. A meat thermometer meat thermometer inserted into the thickest part of the breast should indicate 165°F [74°C]. Ten [10] minutes before the end of grilling time, barbecue mushroom skewers turning and coating often with reserved marinade. Five [5] minutes before the end of grilling time, barbecue green onions onto barbecue rack also turning and coating often with reserved marinade..