Great grilled turkey with brown sugar rub. Oh so moist and tasty. Grill that bird today.
This has been on my cooking “bucket list” for several years. But I’m “cooking for two” so a whole turkey is out of the question and even a frozen turkey breast is too big plus they are packed with salt water. So a smile came on my face when I found a half turkey breast at our local market that appeared to be fresh and even more of a smile when the butcher told me it was indeed a fresh breast that had not been injected with anything. It became mine.
So what to do with my prize? Straight grilling? This is what I always though but it deserved more. I may not see another for years. It needed to be brined and I was in the mood for something more of a “grilled” dish not just roasted. Maybe just roast some other time.
I started with a recipe I saw last summer in the Chicago Tribune. A brown sugar brine and rub combined.
We will start with a brine: 2 qt. of water and add 1/4 cup each of kosher salt and brown sugar. Crush 2-3 cloves of garlic and add 2-3 bay leafs.
Add the turkey to the brine and refrigerate for 3-6 hours.
Preheat grill on medium high to get the temp of 350 to 400 initially. Mix a rub of 2 T brown sugar, 1 t each of kosher salt and chili powder, 1/2 t each oregano and cumin.
Rinse the breast well, pat dry then brush with a little olive oil.
Apply the rub.
Grill skin side down for about 10 minutes to get some browning of the skin then flip and turn off the direct heat the side of the grill with the meat. Place the thick side of the breast towards the heat. Keep the temp of the grill 350 to 375. Keep the lid closed and your hands off.
Cook until internal temp of 160 to 165 (about 1 3/4 to 2 hours). Remove from heat and let rest for 10 minutes before serving.
July 7, 2016