Mahogany Grilled Turkey Breast Recipes

GRILLED TURKEY BREAST

Grilled Turkey Breast image

Grill, meet turkey. In an unexpected flavor twist, traditional turkey breast hits the grates for a moist, smoky main dish. Cooked with wood chips and seasoned with McCormick thyme, sage, garlic powder and paprika, it's a guaranteed holiday hit - for many celebrations to come.

Provided by McCormick

Yield 10

Number Of Ingredients 8

Ingredients

2 cups wood chips
1 cup (2 sticks) butter softened
2 tsps McCormick® Garlic Powder
2 tsps McCormick® Paprika
2 tsps McCormick® Thyme Leaves
2 tsps McCormick® Sage, Rubbed
1 tsp salt
1 bone-in turkey breast (about 5 to 6 pounds), fresh or frozen, thawed

Steps:

Soak wood chips in enough water to cover for about 30 minutes. Drain. Place about 1 cup of wood chips in center of each of 2 sheets of aluminum foil. Fold tightly to make 2 packets. Poke several holes with fork on both sides of packets to allow smoke to escape. Set aside.
Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium.
Mix butter, garlic, paprika, thyme, sage and salt in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey. Rub remaining mixture over entire surface of turkey.
Turn off burner(s) on one side of grill. Place foil packets directly on grill rack over lit burner.
Place turkey, breast side up, directly on unlit side of grill. Close lid. Grill about 1 to 1 1/2 hours or until cooked through (internal temperature reaches 165°F). Remove from grill. Let stand 20 minutes. Transfer turkey to platter or carving board to slice.

Nutrition Facts : Calories 466 Calories

SMOKED TURKEY

Smoked Turkey image

There are countless advantages to smoke-roasting (also known barbecuing) your turkey, as in this recipe from the barbecue expert Steven Raichlen. Smoking produces a bird of incomparable succulence, especially when combined with another traditional American barbecue technique, brining. There is the rich, evocative flavor of wood smoke, and the burnished mahogany sheen it gives the bird. Then there's the simplicity of the method: once you put the bird in the smoker or on the grill, you pretty much leave it there until it is done, while the kitchen and oven are freed up for side dishes and desserts. Last but certainly not least, you get an excuse to spend a fall afternoon outdoors, maybe with beer in hand.

Provided by Steven Raichlen

Categories dinner, main course

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 2

Ingredients

1 10- to 12-pound turkey, brined (see recipe)
2 tablespoons melted unsalted butter

Steps:

Set up an outdoor grill for indirect grilling, placing a large foil drip pan in center. (If using a smoker, light and set it up according to manufacturer's instructions and heat to 275 degrees. In a smoker, you will need to cook bird longer, 3 1/2 to 4 1/2 hours.)
Drain bird. Blot dry inside and out and truss if desired. Place in center of grill grate, over drip pan and between mounds of natural lump charcoal. Toss 1/2 cup of soaked wood chops on each mound of coals. Place lid on grill. Adjust vents to keep temperature between 325 and 350 degrees.
Grill turkey until darkly browned and cooked through, 2 1/2 to 3 hours. Baste turkey with melted butter after first hour and every hour thereafter. If skin starts to brown too much, loosely tent bird with foil. Use an instant-read thermometer to test for doneness; turkey is ready when internal temperature of the thigh is 180 degrees. Replenish charcoal every hour, adding 8 to 10 lumps of charcoal to each mound of coals and leaving grill uncovered for a few minutes to allow charcoal to light. After 1 hour, add 1 1/2 cups of soaked wood chips.
Transfer turkey to a platter, loosely tent with foil, and let rest for 10 minutes before carving. Reserve any drippings in drip pan for gravy.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 10 grams, Carbohydrate 0 grams, Fat 19 grams, Protein 64 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 0 grams, TransFat 0 grams

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