Dry Rubbed BBQ Turkey Breast with Pico De Gallo

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DELICIOUS

Description

Recipe courtesy of Christian Sieck, Chef de Cuisine, Enotria Café and Wine Bar, Sacramento, California

Ingredients

2 Teaspoons: 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
To Taste: salt
1 2-3 pound: TURKEY BREAST, boneless, skin-on
2 Cups: Roma tomatoes, seeded, large diced
2 Medium: golden peppers
1 Medium: jalapeno
1 Cup: chipotle
1 Medium: red onion
As needed: canola oil
2 Ears: white corn
1 Cup: olive oil
1/2 Cup: champagne vinegar
1 Cup: cilantro, chopped and packed
To taste: salt and black pepper

Directions

1
For Rub:
2
Mix chili powder, thyme, oregano, garlic, pepper, fennel and salt together in a small bowl.
3
Massage these ingredients over the turkey breast, coating all surfaces.
4
Cover and refrigerate turkey overnight.
5
Pico De Gallo:
6
Brush tomatoes, peppers and onions with canola oil. Grill over direct medium heat until tender and very lightly charred. Grill corn just until tender.
7
Remove skin, seed and chop peppers. Dice onion. Cut corn from ears.
8
Whip olive oil with vinegar. Stir in cilantro, salt and pepper.
9
Add roasted/diced vegetables to vinaigrette and stir together, coating vegetables well.
10
Cover and refrigerate about 4 hours.
11
Grilling Turkey:
12
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.
13
Remove turkey to serving platter and let stand 10 minutes before carving.
14
Serve 4 ounces sliced turkey breast with Pico de Gallo.