Best Grilled Turkey Breast With Chili Cumin Rub Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED TURKEY BREAST



Grilled Turkey Breast image

Learn to grill a turkey breast to be tasty and moist with a brown sugar rub. Turkey is not just for holidays anymore but a summer grilling treat.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 2h10m

Number Of Ingredients 12

3 1/2-5 pounds fresh turkey breast (may use a thawed frozen)
2 qts water
1/4 cup table salt
1/4 cup brown sugar (optional)
2-3 cloves crushed garlic (optional)
2-3 bay leafs (optional)
2 tablespoons brown sugar
1 teaspoon kosher salt (only if not brining and not injected)
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
2 teaspoons oil

Steps:

  • If your turkey breast is not injected or previously brined, brining is an excellent idea. Start with a brine: 2 qt. of water and add 1/4 cup each of salt and brown sugar. Crush 2-3 cloves of garlic and add 2-3 bay leaves are optional.
  • Trim and clean a 3 1/2 to 5-pound turkey breast. Add the turkey to the brine and refrigerate for 3-6 hours.
  • Preheat grill to a grill surface temperature of 350° to 400°. Mix a rub of 2 tablespoons brown sugar, 1 teaspoon chili powder, 1/2 teaspoon each oregano, and cumin. Add 1 teaspoon kosher salt if you did not brine and if you are sure the breast was not injected.
  • Rinse the breast carefully, pat dry then brush with a little oil. Apply the rub.
  • Grill skin-side down for about 5-8 minutes to get some browning of the skin then flip and turn off the direct heat on that side of the grill with the meat. Place the thick side of the breast towards the heat. Keep the temp of the grill 350° to 375° in the area between the direct and indirect sides. Keep the lid closed and your hands off as much as possible.
  • Cook until an internal temp of 165° in the thickest part and several other locations. This will vary by the weight and thickness of the turkey breast and your grill. Generally about 1 3/4 to 2 hours). DO NOT COOK BY TIME ALONE. Remove from heat and let rest for 10 minutes before serving.

Nutrition Facts : ServingSize 8 oz, Calories 266.4 kcal, Carbohydrate 4.9 g, Protein 39.1 g, Fat 10.9 g, SaturatedFat 3.4 g, Cholesterol 105.9 mg, Sodium 392.8 mg, Fiber 0.2 g, Sugar 2.9 g, TransFat 0.1 g

CITRUS GRILLED TURKEY BREAST



Citrus Grilled Turkey Breast image

Provided by Katie Lee Biegel

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 27

1 cup canned crushed pineapple
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
Zest and juice of 1 orange
Zest and juice of 1 lime
One 2 1/2- to 4-pound boneless turkey breast
2 teaspoons kosher salt (increase to 3 if using a bigger turkey breast)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Freshly ground black pepper
Olive oil, for oiling the skin
Buns, as needed
Sweet-and-Sour Pineapple Marmalade, recipe follows
Thinly sliced red onion, for topping
1/2 cup fresh orange juice (from about 2 oranges)
1/4 cup white wine vinegar
3 tablespoons packed light brown sugar
2 cups canned crushed pineapple
2 tablespoons minced red onion
1 jalapeno pepper, minced (remove the ribs and seeds for a milder marmalade)
Kosher salt and freshly ground black pepper

Steps:

  • For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
  • For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
  • Preheat a grill to 350 degrees F.
  • Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
  • Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
  • For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
  • Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.

GRILLED TURKEY WITH PRAIRIE RUB



Grilled Turkey with Prairie Rub image

Rub a turkey with a unique blend of dry mustard, dried orange peel, brown sugar, pumpkin pie spice and more.

Provided by Food Network Kitchen

Time 3h30m

Yield 6

Number Of Ingredients 15

One 10- to 12-pound turkey, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
2 bay leaves
1 head garlic, halved
1 medium onion, quartered
3 tablespoons firmly packed light brown sugar
3 tablespoons dried Italian seasoning
2 tablespoons granulated garlic
2 tablespoons English-style dry mustard
2 tablespoons sweet paprika
1 tablespoon ground ginger
1 tablespoon minced dried orange peel
1 teaspoon pumpkin pie spice
1/2 teaspoon cayenne pepper
4 cups wood chips, such as hickory or mesquite, soaked in water for 30 minutes and drained

Steps:

  • Pat the turkey very dry, inside and out. Sprinkle the breast cavity with salt and pepper. Put the bay leaves, garlic and onion inside the cavity. Mix the brown sugar, Italian seasoning, garlic, mustard, paprika, ginger, orange peel, pumpkin pie spice, cayenne, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Pulse the rub in a spice grinder in a few batches until finely ground. Spread the Prairie Rub over the entire turkey.
  • Prepare an outdoor charcoal grill over a medium-high heat for both direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill.
  • Put the turkey breast-side up over the drip pan. Toss 1 cup of the wood chips onto the coals. Cover the grill and rotate the lid so that the vent holes are directly over the meat. To maintain a medium-low smoky fire, add about a dozen pieces of charcoal and another cup of wood chips to the fire whenever the fire dies down. Rotate turkey about every 45 minutes to prevent the side near the coals from overcooking. Cook until an instant-read thermometer inserted in the thigh registers 165 degrees F, 2 hours 30 minutes to 3 hours. Transfer to a cutting board and let rest 10 minutes. Remove the bay leaves, garlic and onion before carving.

GRILLED CHILI-SAUCED TURKEY BREAST



Grilled Chili-Sauced Turkey Breast image

Pop a turkey breast on the grill for an easy-on-the-cook get-together.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 8

1/4 cup margarine or butter, softened
3 tablespoons chili sauce
1 tablespoon Worcestershire sauce
2-pound boneless turkey breast half with untorn skin
Vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chili sauce, if desired

Steps:

  • Heat coals or gas grill.
  • Mix margarine, 3 tablespoons chili sauce and the Worcestershire sauce. Loosen skin on turkey in 4 or 5 places. Carefully spoon chili sauce mixture evenly under skin. Rub turkey skin with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of turkey.
  • Cover and grill turkey, skin side down, 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
  • Remove turkey from grill; cover with foil tent. Let stand 10 minutes. Slice turkey. Drizzle with additional chili sauce.

Nutrition Facts : Calories 325, Carbohydrate 3 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 298 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 490 mg

GRILLED CHILE-LIME TURKEY BREAST



Grilled Chile-Lime Turkey Breast image

A succulent, juicy grilled turkey breast with great zesty ancho flavor and crispy skin.

Provided by Jordan VanDijk

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h55m

Yield 20

Number Of Ingredients 9

2 dried ancho chiles, stemmed and seeded
2 dried pasilla chile peppers, stemmed and seeded
2 teaspoons ground cumin
2 teaspoons dried minced onion
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 teaspoons brown sugar
2 limes, juiced
1 (5 pound) boneless turkey breast

Steps:

  • Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar.
  • Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side.
  • Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 198.8 calories, Carbohydrate 2.6 g, Cholesterol 73 mg, Fat 7.6 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 238.6 mg, Sugar 0.6 g

TURKEY CHILI WITH GROUND TURKEY BREAST



Turkey Chili With Ground Turkey Breast image

This is an amalgamation of several different recipes I concocted when first getting familiar with ground turkey breast. I hope you enjoy it as much as my husband and I do!

Provided by Heirloom

Categories     Poultry

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/4 lbs ground turkey breast
3 large celery ribs, chopped
1 green bell pepper, diced
1 large yellow onion, chopped
3 garlic cloves, minced
1 medium green chili pepper, minced
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (32 ounce) can diced tomatoes
1 (32 ounce) container chicken stock
4 tablespoons chili powder
1 1/2 tablespoons cumin
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried sage
salt and black pepper

Steps:

  • Crumble the ground turkey breast into a large (6 quart) stock pot and cook almost through, about 4 minutes, over medium high heat.
  • Add the celery, green pepper, onion, and green chili and cook till softened, about 5 minutes, over medium high heat.
  • Add the chili powder, cumin, oregano, basil, and sage and stir until just combined.
  • Add the can of diced tomatoes, rinsed kidney beans, and chicken stock.
  • Allow to come to a boil over medium high heat and then reduce heat to medium low, simmering uncovered for about 20 minutes.
  • Season with the salt and pepper to your preference.
  • Cook's Note: When handling hot chilies always make sure to wear gloves and refrain from touching your eyes, exposed skin, or other sensitive areas. I've even wrapped my hands in saran wrap to protect them when I didn't have any latex gloves. Be careful!

Nutrition Facts : Calories 641.4, Fat 7.2, SaturatedFat 1.6, Cholesterol 94.8, Sodium 1010.6, Carbohydrate 85.4, Fiber 24.4, Sugar 17.1, Protein 63.7

LEMON-HERB GRILLED TURKEY



Lemon-Herb Grilled Turkey image

Grilled turkey fused with citrus and herbs is a tender, juicy holiday treat! Perfect Thanksgiving dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 12

Number Of Ingredients 7

10- to 12-pound turkey, thawed if frozen
Salt and pepper, if desired
1 large onion, cut into eighths
2 small lemons, cut into fourths
Vegetable oil
2 tablespoons butter or margarine, softened
1/2 teaspoon ground thyme

Steps:

  • If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • Rub cavity of turkey with salt and pepper; place onion and lemons in cavity. Brush oil over turkey. Insert barbecue meat thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone.
  • Mix butter and thyme; brush over turkey. Cover and grill turkey, breast side up, over drip pan or over unheated side of gas grill and 5 to 6 inches from medium heat 2 hours 30 minutes to 3 hours 30 minutes or until thermometer reads 165° and drumsticks move easily when lifted or twisted. If using charcoal grill, add about 15 briquettes every hour. Let turkey stand 15 minutes. Remove onion and lemons before carving.

Nutrition Facts : Calories 345, Carbohydrate 0 g, Cholesterol 140 mg, Fiber 0 g, Protein 48 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg

CHIPOTLE SPICED GRILLED TURKEY BREAST



Chipotle Spiced Grilled Turkey Breast image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 8

2 teaspoons paprika
1 1/4 teaspoons chipotle chile powder
1 teaspoon celery salt
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt
One 5- to 6-pound bone-in, whole turkey breast
Fresh herbs and sliced citrus, for garnish

Steps:

  • Preheat a grill for indirect cooking at about 350 degrees F.
  • Mix the paprika, chipotle powder, celery salt, coriander, cumin and 1 tablespoon salt together in a small bowl. Rub the mixture all over the turkey breast, getting some under the skin as well.
  • Grill the turkey over indirect heat, rotating once halfway through, until an instant-read thermometer inserted in the middle (do not touch bone) registers 165 degrees, about 1 hour 15 minutes to 1 hour 45 minutes. Transfer the turkey to a cutting board and let rest for 10 minutes.
  • Carefully slice each half of the turkey breast off the bone, then slice the meat crosswise. Transfer to a serving platter and garnish with the herbs and sliced citrus.

Related Topics