Turkey breasts make great roasts. If you use a boneless breast, you can grill it over direct heat and serve a crowd. Turkey breasts also take well to assertive flavors. The brine here keeps the lean meat moist on the grill and flavors it with tequila, orange, and lime. A chipotle sauce adds the dark, spicy flavors of smoked jalapeño chiles combined with mole (MOH-lay), Mexico’s thick, rich concoction of spices, fruits, and a hint of chocolate.

TIMING
Prep: 2 minutes (plus 10 minutes for brine and sauce)
Brine: 3 to 4 hours
Grill: 30 to 40 minutes.

BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 8 SERVINGS)
11/3 cups Margarita Brine
1 boneless, skinless turkey breast half, about 2½ pounds
Oil for coating grill grate
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 cups Chipotle Dipping Sauce.

DIRECTIONS
1. Put the brine in a large zipper-lock bag. Add the turkey and press the air out of the bag. Seal and refrigerate for 3 to 4 hours.
2. Remove the turkey from the brine and discard the brine. Let the meat rest at room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. In a bowl, stir together the olive oil, salt, and pepper and brush some of the mixture all over the turkey.
5. Put the turkey on the grill, cover, and cook for 30 to 40 minutes, or until just slightly pink in the center and the juices run clear (about 160°F on an instant-read thermometer). Turn the turkey several times during grilling, basting with the olive oil mixture to brown it all over. If your grill has a temperature gauge, it should stay at around 350°F.
6. Remove to a platter, cover loosely with foil, and let rest for 10 minutes. Slice thinly and serve with the chipotle sauce.

   

This entry was posted on Wednesday, November 2nd, 2011 at 6:36 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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