Dry Rubbed BBQ Turkey Breast with Pico De Gallo

Recipes

Source: Chef Christian Sieck via National Turkey Federation

Yields: 6

Temperature & Cooking Time: 165°F for 1 hour

Ingredients

  • 2 teaspoon chili powder
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh oregano, chopped
  • 2 teaspoons garlic, minced
  • 2 teaspoons black pepper
  • 2 teaspoons fennel, toasted and crushed
  • Salt to taste
  • 1 2-3 pound turkey breast, boneless, skin-on
  • 2 cups Roma tomatoes, seeded, large diced
  • 2 medium golden peppers
  • 1 medium red onion
  • Canola oil as needed
  • 2 ears white corn
  • 1 cup olive oil
  • 1/2 cup champagne vinegar
  • 1 cup cilantro, chopped and packed
  • Salt and black pepper to taste

Directions

For Rub:

  1. Mix chili powder, thyme, oregano, garlic, pepper, fennel and salt together in a small bowl.
  2. Massage these ingredients over the turkey breast, coating all surfaces.
  3. Cover and refrigerate turkey overnight.

Pico De Gallo:

  1. Brush tomatoes, peppers and onions with canola oil. Grill over direct medium heat until tender and very lightly charred. Grill corn just until tender.
  2. Remove skin, seed and chop peppers. Dice onion. Cut corn from ears.
  3. Whip olive oil with vinegar. Stir in cilantro, salt and pepper.
  4. Add roasted/diced vegetables to vinaigrette and stir together, coating vegetables well.
  5. Cover and refrigerate about 4 hours.

Grilling Turkey:

  1. 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.
  2. Remove turkey to serving platter and let stand 10 minutes before carving.
  3. Serve 4 ounces sliced turkey breast with Pico de Gallo.

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