Grilled Chipotle Turkey Breast Recipes

GRILLED HERB TURKEY BREAST

Steps:

• Combine all marinade ingredients in extra-large plastic resealable food bag; add turkey breast. Tightly seal bag; turn bag several times to coat turkey well. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 3 hours.
• Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
• Remove turkey breast from marinade. Place marinade in 1-quart saucepan. Cook over medium-high heat until marinade comes to a boil; boil 1 minute.
• Place turkey breast onto grill over drip pan. Cover; grill, turning and basting occasionally with marinade, 2-2 1/2 hours or until internal temperature reaches 165°F and turkey is no longer pink. Discard remaining marinade.
• Place turkey breast onto platter; garnish with roasted garlic and rosemary sprigs, if desired.

GRILLED SPICY CHIPOTLE BARBECUE TURKEY DRUMSTICKS

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, cook onion and water over medium heat 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in barbecue sauce, preserves, chile and salt. Cook 1 to 2 minutes, stirring occasionally, until heated through. Reserve 3 tablespoons sauce.
• Cover and grill drumsticks over medium-low heat 25 to 30 minutes, turning frequently and brushing with sauce during last 5 minutes, until juice of turkey is clear when thickest part is cut to bone (180°F).
• Serve drumsticks with reserved 3 tablespoons sauce.

GRILLED CHIPOTLE TURKEY BREAST

Steps:

• Heat coals or gas grill for indirect heat. Tuck garlic cloves under skin of turkey.
• Place all remaining ingredients in mini food processor or blender. Cover and process until smooth.
• Place turkey on grill; brush with marinade. Cover and grill turkey over drip pan and 5 to 6 inches from medium heat 1 hour 30 minutes to 2 hours, turning occasionally and brushing with marinade, until meat thermometer reads 170°F and juice is no longer pink when center is cut. Let stand 5 minutes before serving. Discard any remaining marinade.

SPICY CHIPOTLE TURKEY WRAPS

Steps:

• Combine mayonnaise, chipotle chile, and adobo sauce in a small bowl. Spread the mixture evenly on the tortillas. Divide the turkey, Monterey jack cheese, avocado, and romaine lettuce onto each tortilla. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the tortilla up to the top edge, forming a tight cylinder. Cut the wrap in half before serving.

ROAST TURKEY BREAST

Steps:

• Gather the ingredients and preheat the oven to 425 F.
• Place the turkey breast on a rack in a roasting pan.
• Brush turkey with the melted butter, then season generously with kosher salt and black pepper.
• Roast for 45 minutes to 1 hour, basting twice with stock-once after about 15 minutes and again about 15 minutes later (see note below).
• When the thermometer reads 155 F, remove the turkey from the oven.
• Cover loosely with foil and let it rest for about 20 minutes (or when the thermometer reads 120 F) before carving and serving. Enjoy.

GRILLED BONELESS TURKEY BREAST

Steps:

• Gather the ingredients and preheat the grill.
• Cut butter into 8 quarter-inch wide slivers measuring an inch long. Push any extra butter into the folds created when the breast is wrapped. Salt and pepper all over.
• Make 8 half-inch slits in the top skin of the turkey breasts and slip butter into slits.
• Cook for 5 minutes at high heat, then adjust grill to medium heat. Grill until the internal temperature reaches 165 F/74 C, about 25 minutes.
• Remove and let cool 20 minutes before carving. If you need drippings for gravy, set a drip pan on bars or bricks under the rack, and remove it after the first 30 minutes or else it will burn off.
• Serve and enjoy.

GRILLED TURKEY BREAST

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.

GRILLED TURKEY BREAST

Steps:

• BRINE TURKEY BREAST (OPTIONAL): Place [not too cold] water, salt (and herbs, sugar, garlic if using) in a large ziploc bag. Massage bag to help dissolve salt. Add turkey breast. Seal bag and refrigerate for 3-4 hours. If in a rush, let sit on counter for an hour.
• HEAT BBQ GRILL to medium high (about 450F/232C). Note 2 - adding wood smoke.
• MAKE SEASONING MIXTURE: Combine all ingredients in a small bowl.
• SEASON TURKEY AND GRILL: Smear seasoning mixture all over turkey including under the skin (gently separate skin from flesh). Place turkey breast on one side of grill and turn off the heat/burner under the turkey. Grill with lid closed. Adjust temperature of BBQ to achieve 350-375F (176.7-190C). After 30 minutes, turn breast 180 degrees to allow other side of turkey to be closer to the heat (for even cooking). Grill for a total of 45-60 minutes (depending on size of turkey). An instant thermometer should read 160F/71C in thickest part. In the last 2-3 minutes, turn turkey breast skin side down on heated part of grill to further brown skin if desired.
• REST, SLICE AND SERVE: Transfer turkey breast to cutting board to rest for 15 minutes, loosely covered with foil. Very important for juicy turkey! The temperature will rise to 165F/73.9C which is the temp you want. Slice all the turkey meat away from bone. Then slice horizontally into 1/4-1/2 inch (0.63-1.27cm) slices. Serve with Savory Peach Sauce, mango Sauce, peach chutney, Herb Sauce or Cranberry Relish.

ROAST TURKEY BREAST WITH CHIPOTLE-HERB RUB RECIPE

Steps:

• Preheat the oven to 325°F
• Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
• Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
• Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
• Rub the turkey breast with the chipotle paste.
• Carefully slip your fingers under the skin and put more paste between the skin and the meat.
• Roast the turkey breast in the oven for about 2 hours.
• Let the turkey rest at room temperature for about 15 minutes before carving.

GRILLED TURKEY BREAST

Steps:

• Soak wood chips in enough water to cover for about 30 minutes. Drain. Place about 1 cup of wood chips in center of each of 2 sheets of aluminum foil. Fold tightly to make 2 packets. Poke several holes with fork on both sides of packets to allow smoke to escape. Set aside.
• Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium.
• Mix butter, garlic, paprika, thyme, sage and salt in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey. Rub remaining mixture over entire surface of turkey.
• Turn off burner(s) on one side of grill. Place foil packets directly on grill rack over lit burner.
• Place turkey, breast side up, directly on unlit side of grill. Close lid. Grill about 1 to 1 1/2 hours or until cooked through (internal temperature reaches 165°F). Remove from grill. Let stand 20 minutes. Transfer turkey to platter or carving board to slice.

MAPLE AND CHIPOTLE ROASTED TURKEY BREAST

Steps:

• Push the garlic under the skin of the turkey breast.
• Blend the maple syrup, chipotle chilies, oil and soy sauce.
• Roast in a 325F/170C oven until the middle of the turkey gets to 160F, about 1.5-2 hours, brushing with the maple chipotle sauce every 15 minutes.

CHIPOTLE SPICED GRILLED TURKEY BREAST

Steps:

• Preheat a grill for indirect cooking at about 350 degrees F.
• Mix the paprika, chipotle powder, celery salt, coriander, cumin and 1 tablespoon salt together in a small bowl. Rub the mixture all over the turkey breast, getting some under the skin as well.
• Grill the turkey over indirect heat, rotating once halfway through, until an instant-read thermometer inserted in the middle (do not touch bone) registers 165 degrees, about 1 hour 15 minutes to 1 hour 45 minutes. Transfer the turkey to a cutting board and let rest for 10 minutes.
• Carefully slice each half of the turkey breast off the bone, then slice the meat crosswise. Transfer to a serving platter and garnish with the herbs and sliced citrus.