Grilledchilimustardturkeybreast Recipes

MARINATED ROAST TURKEY BREAST

Steps:

• Combine the fennel, black pepper, kosher salt, crushed red pepper flakes, garlic, rosemary, sage, lemon zest & juice, orange zest and juice and olive oil. Whisk to combine. Set aside.
• Use a pair of kitchen sheers to trim away the back portion of the rib cage and back bone, leaving just the turkey breast intact. To do this, flip the turkey so the back is facing up. Let the natural line of where the breast meets the rib cage be your guide. Start on one side and cut along the bottom of the breast (so you're not removing any of the breast meat) and cut through the ribs from the butt end to the neck portion, until you get to the point where the bones are too tough for the sheers.
• Use the same method on the opposite side of the turkey breast. Grasp the the portion that you're cutting away with one hand and the breast meat side with the other hand. Leverage the back bone back until you hear a satisfying "crack". Then use the poultry sheers to cut between the joints and remove the back portion. Now you have a turkey breast without the back bone. Don't toss the back bone, you can use it for your gravy stock.
• Place the turkey breast in a one gallon zip top plastic bag and pour the marinade over it. Tip the bag to and fro to coat in the marinade. Refrigerate the turkey for 4 hours or overnight.

GRILLED HONEY-DIJON BRINED TURKEY BREAST

Steps:

• In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.
• In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.
• Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.
• Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
• Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.

GRILLED TURKEY BREAST

Steps:

• BRINE TURKEY BREAST (OPTIONAL): Place [not too cold] water, salt (and herbs, sugar, garlic if using) in a large ziploc bag. Massage bag to help dissolve salt. Add turkey breast. Seal bag and refrigerate for 3-4 hours. If in a rush, let sit on counter for an hour.
• HEAT BBQ GRILL to medium high (about 450F/232C). Note 2 - adding wood smoke.
• MAKE SEASONING MIXTURE: Combine all ingredients in a small bowl.
• SEASON TURKEY AND GRILL: Smear seasoning mixture all over turkey including under the skin (gently separate skin from flesh). Place turkey breast on one side of grill and turn off the heat/burner under the turkey. Grill with lid closed. Adjust temperature of BBQ to achieve 350-375F (176.7-190C). After 30 minutes, turn breast 180 degrees to allow other side of turkey to be closer to the heat (for even cooking). Grill for a total of 45-60 minutes (depending on size of turkey). An instant thermometer should read 160F/71C in thickest part. In the last 2-3 minutes, turn turkey breast skin side down on heated part of grill to further brown skin if desired.
• REST, SLICE AND SERVE: Transfer turkey breast to cutting board to rest for 15 minutes, loosely covered with foil. Very important for juicy turkey! The temperature will rise to 165F/73.9C which is the temp you want. Slice all the turkey meat away from bone. Then slice horizontally into 1/4-1/2 inch (0.63-1.27cm) slices. Serve with Savory Peach Sauce, mango Sauce, peach chutney, Herb Sauce or Cranberry Relish.