Chipotle Spiced Grilled Turkey Breast Recipes

Steps:

• Heat coals or gas grill for indirect heat. Tuck garlic cloves under skin of turkey.
• Place all remaining ingredients in mini food processor or blender. Cover and process until smooth.
• Place turkey on grill; brush with marinade. Cover and grill turkey over drip pan and 5 to 6 inches from medium heat 1 hour 30 minutes to 2 hours, turning occasionally and brushing with marinade, until meat thermometer reads 170°F and juice is no longer pink when center is cut. Let stand 5 minutes before serving. Discard any remaining marinade.

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.

Steps:

• In a stockpot, combine water, paprika, chili powder, crab boil in bag, brown sugar, half of the onions rosemary, thyme and half of the garlic. Bring to a boil. Cook and stir 5 minutes. Remove from heat. Add cold water to cool the brine to room temperature., Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally., Remove turkey from brine, reserving brine in bag; rinse turkey and pat dry. Place remaining onion and garlic in turkey cavity. Drizzle oil over turkey. Mix rub ingredients; rub over skin., Prepare grill for indirect heat, placing a 13x9-in. disposable foil pan over coals. Carefully pour reserved brine into pan. Place turkey over pan on rack, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill until a thermometer inserted in thickest part of thigh reads 170-175°, 1-1/2 to 2 hours longer. Cover and let stand 20 minutes before carving.

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
• Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
• To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.

Steps:

• Pat dry the turkey breast. Gently separate the skin from the meat using your fingers. Set the turkey breast aside.
• Combine the lemon juice, olive oil, coriander, ground cinnamon and 1 teaspoon each of the cumin, paprika and turmeric in a small bowl. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Spoon this mixture all over the turkey breast, then spread under the skin with your fingers (you may want to wear gloves).
• Heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat until hot but not smoking. Place the turkey breast skin-side down in the skillet and increase the heat to medium-high. Sear the turkey breast without disturbing until the skin is almost crispy and golden brown, 5 to 7 minutes. Using a pair of tongs, flip the turkey breast and sear the other side until golden brown, about 5 minutes. Remove the turkey breast to a plate and set it aside.
• Reduce the heat to medium. If the skillet seems dry, add about 1 tablespoon more vegetable oil. Add the garlic and onion and saute, stirring occasionally, until starting to soften, about 10 minutes. Add the tomatoes, remaining 1/2 teaspoon each cumin, paprika and turmeric and 1/2 teaspoon salt. Stir to combine. Add the tomato paste and cook, stirring, until fragrant and darkened slightly, 2 to 3 minutes more. Add 2 cups water, the cinnamon stick and cardamom pods to the sauce, then reduce the heat to medium-low and bring the sauce to a low simmer.
• Meanwhile, preheat the oven to 425 degrees F. Heat 1 tablespoon of the vegetable oil in a small pan over medium-low heat and saute the prunes until they're shiny and glazed on all sides, 5 to 8 minutes. Remove the prunes to a bowl and heat the remaining 1 tablespoon vegetable oil to the same small pan. Turn the heat to medium-low, add the barberries and saute until they're shiny and glazed, about 4 minutes.
• Add the prunes, barberries and 1/4 cup of water to the tomato sauce in the large skillet and stir to combine, making sure the prunes are fully submerged in the sauce. Return the turkey to the skillet and roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165 degrees F, 1 hour 15 minutes to 1 hour 30 minutes. Let the turkey sit for 10 minutes to allow the juices to redistribute before slicing and serving with the sauce, over rice if desired.

Steps:

• Cover the turkey slices with plastic wrap and pound to flatten. Sprinkle all over with salt and pepper, brush lightly with olive oil and reserve. Preheat the grill or broiler. Melt 3 tablespoons of the butter in a medium skillet over low heat. Cook the onions with 1 1/2 teaspoons salt, stirring and shaking the pan frequently, until the onions are golden, about 15 minutes. Pour in the vinegar, turn the heat up to high and reduce by half.
• Thinly slice the remaining cold butter. Reduce the heat to low and whisk the butter into the sauce a little at a time. Remove from the heat. Stir in the cracked pepper. Grill or broil the turkey slices less than a minute per side. Serve over a bed of seared greens, if desired, with the sauce over all.

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, cook onion and water over medium heat 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in barbecue sauce, preserves, chile and salt. Cook 1 to 2 minutes, stirring occasionally, until heated through. Reserve 3 tablespoons sauce.
• Cover and grill drumsticks over medium-low heat 25 to 30 minutes, turning frequently and brushing with sauce during last 5 minutes, until juice of turkey is clear when thickest part is cut to bone (180°F).
• Serve drumsticks with reserved 3 tablespoons sauce.

Steps:

• Preheat the oven to 325°F
• Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
• Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
• Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
• Rub the turkey breast with the chipotle paste.
• Carefully slip your fingers under the skin and put more paste between the skin and the meat.
• Roast the turkey breast in the oven for about 2 hours.
• Let the turkey rest at room temperature for about 15 minutes before carving.