GRILLED TURKEY BREAST WITH CHILI CUMIN RUB
Serve 8 with this whole chili-cumin turkey breast, fresh off the grill. The rub's so good, consider making a double batch to use later on chicken or pork.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Rub chili powder mixture over entire outside of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
- Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill over medium heat 30 minutes; turn turkey. Cover and grill 1 hour 30 minutes to 2 hours longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
- Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 390, Carbohydrate 4 g, Cholesterol 155 mg, Fat 3, Fiber 0 g, Protein 54 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g
GRILLED CHILI-SAUCED TURKEY BREAST
Pop a turkey breast on the grill for an easy-on-the-cook get-together.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat coals or gas grill.
- Mix margarine, 3 tablespoons chili sauce and the Worcestershire sauce. Loosen skin on turkey in 4 or 5 places. Carefully spoon chili sauce mixture evenly under skin. Rub turkey skin with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of turkey.
- Cover and grill turkey, skin side down, 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
- Remove turkey from grill; cover with foil tent. Let stand 10 minutes. Slice turkey. Drizzle with additional chili sauce.
Nutrition Facts : Calories 325, Carbohydrate 3 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 298 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 490 mg
GRILLED TURKEY
Great grilled turkey! My grill is an old one that has a hinged top. I open all of the vents and prop the lid open about 2 to 3 inches with a stick...man does it get hot! Do not spill the juices and wine on the coals, as they are extremely flammable.
Provided by Dave Hartmann
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 24
Number Of Ingredients 4
Steps:
- In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.
- Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.
- Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil.
- Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 1.4 g, Cholesterol 134 mg, Fat 15.9 g, Fiber 0.1 g, Protein 46 g, SaturatedFat 4.6 g, Sodium 112.6 mg, Sugar 0.5 g
GRILLED CHILE-LIME TURKEY BREAST
A succulent, juicy grilled turkey breast with great zesty ancho flavor and crispy skin.
Provided by Jordan VanDijk
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h55m
Yield 20
Number Of Ingredients 9
Steps:
- Blend ancho chiles, pasilla chiles, cumin, onion, salt, and pepper together using a spice or coffee grinder into a fine powder. Pour spice blend into a bowl and stir in brown sugar.
- Squeeze lime juice over turkey and rub with spice blend. Let marinate for about 1 hour.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Reduce grill temperature to medium. Remove turkey from marinade, reserve any excess for basting. Sear turkey breast on the preheated grill, 3 to 4 minutes per side.
- Turn 1/2 of the grill burners off. Roast breast on the grill for 15 to 20 minutes. Turn turkey over and baste with reserved marinade; cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes more. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 198.8 calories, Carbohydrate 2.6 g, Cholesterol 73 mg, Fat 7.6 g, Fiber 0.8 g, Protein 28.7 g, SaturatedFat 2.1 g, Sodium 238.6 mg, Sugar 0.6 g
GRILLED HOT TURKEY SANDWICHES
A quick and easy twist on grilled cheese! Great served with cole slaw and soup!
Provided by Mom22GreatKids
Categories Meat and Poultry Recipes Turkey Breasts
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix the mayonnaise, salsa, and green onions in a small bowl. Spread the seasoned mayonnaise evenly on each slice of bread. Layer the turkey and cheese on 4 of the slices. Top with remaining bread to make 4 sandwiches.
- Melt 2 tablespoons butter in a large skillet over medium heat. Fry sandwiches in butter until lightly toasted. Add remaining butter to skillet, turn sandwiches over. Cook until the cheese is melted, and the bread is browned.
Nutrition Facts : Calories 515 calories, Carbohydrate 32.7 g, Cholesterol 89.1 mg, Fat 33.5 g, Fiber 1.5 g, Protein 21.7 g, SaturatedFat 14.8 g, Sodium 1373.1 mg, Sugar 2 g
GRILLED TURKEY KABOBS
I tried these kabobs at a friend's barbecue and asked for the recipe. Marinating them overnight really gives the flavor a chance to soak in. They make a tangy light meal served with fruited rice pilaf. -Marilyn Rodriguez of Fairbanks, Alaska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings, 2 kabobs each.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chili sauce, lemon juice, sugar and bay leaves. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Discard bay leaves from reserved marinade. On eight metal or soaked wooden skewers, alternately thread turkey and vegetables. Brush lightly with oil. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 9-12 minutes or until meat is no longer pink, turning and basting frequently with reserved marinade.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 695mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
BRINED GRILLED TURKEY BREAST
You'll want to give thanks for this mouthwatering, slightly sweet turkey! A hint of spice makes this one of our best turkey recipes ever. -Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally., Prepare grill for indirect medium heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Remove to a cutting board. Cover and let stand 10 minutes before slicing.
Nutrition Facts : Calories 364 calories, Fat 19g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 38g protein.
BARBECUED TURKEY CHILI
The first time I made this, it won first prize at a chili cook-off. It takes just minutes to mix together, and the slow cooker does the rest. It's often requested by friends and family when we all get together. -Melissa Webb Ellsworth Air Force Base, South Dakota
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a 3-qt. slow cooker, combine all of the ingredients. Cover and cook on high for 4 hours or until heated through and flavors are blended.
Nutrition Facts : Calories 215 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 936mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 10g fiber), Protein 14g protein.
GRILLED CHILE CITRUS TURKEY BREAST RECIPE
A flavorful turkey breast that is rubbed with a thick sauce that helps it retain its moisture. Cooked on the grill or in the oven this turkey recipe gets a burst of flavor from the rub. Use our Turkey Breast Roasting Times to properly cook the turkey breast.
Provided by RecipeTips
Time 2h
Number Of Ingredients 7
Steps:
- Place the poblano chiles in a small bowl and cover them with boiling water. Let sit for 10 minutes. Place chiles in a colander to drain. When cool enough to handle, cut the stems off and remove any seeds. Put in blender. Add lime and orange juices, garlic, onion and salt. Blend until smooth. Save 3/4 to 1 cup of this sauce and put it in the refrigerator. Rub turkey with remaining sauce, place on a plate and cover with plastic wrap. Allow this to marinate for at least 2 hours. If grilling, preheat the grill to medium heat. Grill, covered, until a thermometer reaches 165° (1-1 1/2 hours) or roast in an oven covered at 400° for 1 hour and 20 minutes. These times are approximate depending on size of turkey. Transfer to a cutting board, let sit for 15 minutes before slicing. Serve with sauce on the side.
CHILI-ROASTED TURKEY BREAST
Chili powder gives gorgeous color to tasty turkey breast. When weather permits, I've been know to prepare it on the grill.-Sara Nowacki, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from the turkey breast; rub half of mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with remaining mixture. Place on a rack in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing; discard toothpicks.
Nutrition Facts : Calories 371 calories, Fat 18g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 352mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
CITRUS GRILLED TURKEY BREAST (LIGHT)
Instead of the usual outdoor barbecue, treat your guests to a sit-down dinner featuring this delicious grilled entree with a luscious herb and citrus gravy. Recipe comes from the test kitchen of Light and Tasty Magazine. Could substitute several chicken breasts with skin, but would need to cut back on grilling/cooking time. Recipes states that a serving is 4 ounces cooked turkey with 3 tablespoons gravy equals 192 calories and for diabetic exchanges = 5 very lean meat and 1/2 fruit.
Provided by diner524
Categories Turkey Breasts
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks.
- Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes.
- Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
- NOTE: Recipes states that it makes 8 servings but with leftovers, so Zaar calculation will be off from what theirs states due to leftovers.
GRILLED CHILI-MUSTARD TURKEY BREAST
Make and share this Grilled Chili-Mustard Turkey Breast recipe from Food.com.
Provided by Dancer
Categories Poultry
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If desired, at least 1 hour before cooking, soak wood chips in enough water to cover.
- Lightly coat a small skillet with nonstick cooking spray.
- Cook onion over medium heat until tender.
- Stir in the brown mustard, brown sugar, chile powder, cumin, and pepper; cook for 1 minute more.
- With your fingers, make a pocket under the skin of the turkey breast.
- Spread onion mixture evenly under the skin.
- Insert a meat thermometer into turkey breast.
- Drain wood chips, if using.
- Arrange medium-hot coals around a drip pan.
- Sprinkle about 1 cup of the wood chips over coals.
- Place turkey on a grill rack in a roasting pan.
- Cover and grill about 1 1/4 hours or until the thermometer registers 170 degrees.
- Add more coals and wood chips every 20 to 30 minutes.
- Remove turkey from grill.
- Cover with foil and let stand for 15 minutes before carving.
Nutrition Facts : Calories 246.4, Fat 10.7, SaturatedFat 2.9, Cholesterol 98.3, Sodium 94.5, Carbohydrate 2.1, Fiber 0.2, Sugar 1.6, Protein 33.2
GRILLED TURKEY BREAST
"I combined several recipes to come up with this entree that our family loves any time of year," shares Ravonda Mormann of Raleigh, North Carolina. After marinating overnight, the turkey is grilled, then dressed up with a fast fruity sauce.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place turkey in a large resealable plastic bag. Combine the next five ingredients; pour over turkey. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill turkey, covered, over indirect heat for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 170°. Meanwhile, combine sauce ingredients in a saucepan; cook and stir over medium heat until thickened, about 5 minutes. Serve with the turkey.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 56mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
CHILI SPICED SMOKED TURKEY BREAST (ON THE GAS GRILL)
Smoking the turkey was easy and resulted in THE most juicy and moist turkey DH or I had ever eaten! Cooking with indirect heat was key. I found the inspiration for this recipe on the web but have added some fresh herbs. You will not believe how the smoke flavour permeates the meat!
Provided by ms.susan
Categories Turkey Breasts
Time 5h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 10 ingredients.
- Marinade Turkey breast in a large ziplock bag or dish for 2 hours.
- Soak wood chips in water for at least 1 hour.
- Drain the wood chips well and make a smoke 'bomb' using 1 cup of moistened wood chips wrapped in thick tin foil with numerous holes poked in it.
- Heat BBQ to 350-400.
- When heated turn off the right side. Place smoke 'bomb' on the side with the flame and the turkey breast, skin side up, on the right side of the grill.
- Maintain temperature of grill at about 300 degrees.
- After every hour, replace the smoke bomb with a fresh one.
- Allow meat to cook slowly using indirect heat until the internal temperature reaches 160 degrees, approx 2 1/2 to 3 hours.
- Sprinkle with sage and lemon.
- Tent with foil and allow to rest for 10 minutes before carving.
- ENJOY and wait for the compliments!
Nutrition Facts : Calories 1152.5, Fat 54.9, SaturatedFat 14.1, Cholesterol 442.2, Sodium 996.5, Carbohydrate 6.1, Fiber 1.1, Sugar 2.7, Protein 149.6
FIERY GRILLED TURKEY BREAST
This dish has an amazing and surprising flavour worthy of a dinner party. The turkey breast needs to marinated for up to 24 hours, however, I have also marinated for 6 hours with good results. The flavour becomes more pronounced the longer you marinate.
Provided by Deantini
Categories Turkey Breasts
Time P1DT40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make small slits in turkey every 2 inches.
- Combine all ingredients except turkey and vegetable oil.
- Marinate turkey in marinade in large ziplock bag for up to 24 hours.
- Preheat grill to medium.
- Discard the marinade and rub vegetable oil all over turkey breast.
- Grill until juices run clear approx 40 minute.
Nutrition Facts : Calories 376.1, Fat 18.8, SaturatedFat 4.4, Cholesterol 121.9, Sodium 1358.8, Carbohydrate 7.4, Sugar 7.3, Protein 41.8
GREAT GRILLED TURKEY BREAST
Make and share this Great Grilled Turkey Breast recipe from Food.com.
Provided by Chief Jack
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Split the roast into two breasts.
- Pull back the skin and liberally season Cajun blend.
- Replace the skin and wrap in plastic.
- Refigetate 8 to 24 hours.
- Soak the toothpicks in water for about 30 minutes before taking the turkey out of the refigerator.
- Use the picks to tack the skin in place so it stays in place during grilling.
- Place the turkey on a preheated grill over low heat and cover.
- Turn about every 10 minutes.
- Apply your best Barbecue sauce for the last turn.
- Remove from the grill at about 160 degrees.
Nutrition Facts :
GARLIC-CHILE GRILLED TURKEY THIGHS
Provided by Kemp Minifie
Categories Garlic Poultry turkey Thanksgiving Backyard BBQ Dinner Grill Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings as part of a larger Thanksgiving meal or 4 as a single main course
Number Of Ingredients 6
Steps:
- Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
- Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
- Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
- Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
- Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
- Grilling Procedure:
- Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
- For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
- When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
- Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.
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