© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
You’ve just found your new favorite meat to smoke. Turkey breast locks in the flavors of rubs and sauces, making it the perfect addition to your barbecue menu. Plus, turkey breast takes less time to smoke than other cuts of meat, so you won’t spend all day watching the smoker. Don’t forget to top this dish with some fresh grilled pico de gallo to bring the flavors together!
2 tsp chili powder
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
2 tsp garlic, minced
2 tsp black pepper
2 tsp fennel, toasted and crushed
salt to taste
1 2-3 lb turkey breast, boneless, skin-on
2 c Roma tomatoes, seeded, large diced
2 medium golden peppers
1 medium jalapeno
1 c chipotle
1 medium red onion
Canola oil as needed
2 ears white corn
1 c olive oil
1/2 c champagne vinegar
1 c cilantro, chopped and packed
Salt and black pepper to taste
For Rub:
Mix chili powder, thyme, oregano, garlic, pepper, fennel and salt together in a small bowl.
Massage these ingredients over the turkey breast, coating all surfaces.
Cover and refrigerate turkey overnight.
Pico De Gallo:
Brush tomatoes, peppers and onions with canola oil. Grill over direct medium heat until tender and very lightly charred. Grill corn just until tender.
Remove skin, seed and chop peppers. Dice onion. Cut corn from ears.
Whip olive oil with vinegar. Stir in cilantro, salt and pepper.
Add roasted/diced vegetables to vinaigrette and stir together, coating vegetables well.
Cover and refrigerate about 4 hours.
Grilling Turkey:
Spray grill rack with nonstick vegetable spray. Prepare grill for indirect cooking method using medium heat. Place turkey, breast side up, on grill rack, about 4 inches from the heat. Grill about ¾ to 1 hour or until the internal temperature reaches 165 degrees F.
Remove turkey to serving platter and let stand 10 minutes before carving.
Serve 4 ounces sliced turkey breast with Pico de Gallo.