This Grilled/Smoked Turkey Breast(Pavo a la Parilla) was the easiest turkey recipe I have ever prepared. The hardest part of this whole recipe was trying to decide what dry spices to use to create a tasty turkey. I was inspired by the flavors of Mexican molé sauce. In some Mexican homes turkey is braised in a dark and rich flavored molé sauce low and slow until it falls off the bone. One thing for sure, is I will be preparing some sauce just so I could enjoy it with this tasty and moist turkey breast next time. If you don’t have a cupboard filled with spices like I do, the stores offer quite a variety of dry rubs to choose from. Start with a mild one. You could always experiment and add a few flavors from your spices and customize it anyway you like. I am not afraid to admit that even with all the cooking I do, my husband is still a big fan of “Stove Top Stuffing”, Lol! So we compromised. I agreed to prepare the store bought stuffing on one condition and that was I would add fresh ingredients like carrots, celery, onion, green apple, almonds and peppers. Those are some of the staple ingredients in my Mom’s stuffing recipe. So, as long as the weather holds out and there is not 6 inches of snow and ice outside, I will try to get a few more grilling sessions in.
3 pound boneless turkey breast
For Dry Rub
1 tablespoon chile ancho powder
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon oregano, crushed
1 teaspoon toasted sesame seeds
1 teaspoon cumin
1 teaspoon pepper
1/3 teaspoon chile de arbol or cayenne
1/4 teaspoon anise
*For a smoky turkey breast 1 to 1 1/2 cup apple or cherry wood chips
1. Remove mesh from turkey breast. Rinse with cold water and dry off with paper towels.
2. Rub generously with dry rub. Use cooking twine to tie and hols the turkey breast in place. Wrap in plastic wrap and marinate for at least 4 hours or even better overnight. Remove breast from refrigerator 45 minutes before cooking so it comes to room temperature.
3. Prepare your grill for indirect cooking. If adding wood chips, I add them directly near the hot coals once the fire is at the right temperature and close the lid for 5 minutes. If cooking on a gas grill, you would use a smoker box. Add the turkey breast and smoke/grill on indirect heat in at 225 to 250 degrees. Cook/grill for 2 to 2 1/2 hours or until internal temp. reads 165 degrees.
4. Remove from grill and wrap tightly in foil paper. Wrap in a kitchen towel and let set inside microwave for 30 minutes to 1 hour. This will create a most wonderful and moist turkey breast!
Yields 8 servings
Tips~ Indirect cooking is when you build or light the fire on one side of the grill. You will place the meat on the side with no fire for indirect cooking. Just imagine this as an outdoor oven.