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
CHIPOTLE SPICED GRILLED TURKEY BREAST
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 8
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.
SWEET AND SPICY SMOKED TURKEY WITH SMOKED GRAVY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
- The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
- Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
- After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
- Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
- To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
- Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
- Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.
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 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
SMOKED WHITE TURKEY CHILI
Tired of Turkey after 3 days, this easy one pot recipe spices and spruces up the flavor. This recipe uses yellow tomatoes that are lower in acid than most tomatoes, and lends a sweetness accompanied by a touch of smoke, savory cilantro and spicy jalapenos. Shoepeg corn plays a supporting role by imparting a little crunch to each bite.
Provided by Timothy F.
Categories Stew
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place a heavy bottomed saucepan or dutch oven over medium high heat and add olive oil. Add onion, green onion bottoms, shallots and garlic. Saute until soft, stirring often to avoid scorching garlic.
- Add tomatoes and increase heat to high. Add Jalapenos. Open cans of beans and pour off most of the syrup (do not rinse!). When tomatoes are boiling, add the beans, stir and reduce heat to medium.
- Open shoepeg corn and add, stir. Add cilantro paste, white pepper and cumin. Simmer for 10 minutes.
- Add smoked turkey breast and simmer for another 10 minutes. Add green onion tops and serve.
- If you don't have smoked turkey, 1 teaspoon of liquid smoke may be added as a substitute.
Nutrition Facts : Calories 254.4, Fat 3.8, SaturatedFat 0.6, Sodium 655, Carbohydrate 47.4, Fiber 10.4, Sugar 2, Protein 13.8
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
SPICED & GRILLED TURKEY
My fiance loves to grill, so for the holidays we decided to grill our turkey instead of deep frying it. It was the best we'd ever tasted! Having the brine in the pan under the turkey catches the drippings, but also keeps everything nice and moist. Start with the breast down, then flip to the other side. -Sydney Botelho, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a stockpot, combine water, paprika, chili powder, crab boil in bag, brown sugar, half of the onions rosemary, thyme and half of the garlic. Bring to a boil. Cook and stir 5 minutes. Remove from heat. Add cold water to cool the brine to room temperature., Place one oven roasting bag inside the other. Place turkey inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate 18-24 hours, turning occasionally., Remove turkey from brine, reserving brine in bag; rinse turkey and pat dry. Place remaining onion and garlic in turkey cavity. Drizzle oil over turkey. Mix rub ingredients; rub over skin., Prepare grill for indirect heat, placing a 13x9-in. disposable foil pan over coals. Carefully pour reserved brine into pan. Place turkey over pan on rack, breast side up. Grill, covered, over indirect medium heat 1 hour. Tent turkey with foil; grill until a thermometer inserted in thickest part of thigh reads 170-175°, 1-1/2 to 2 hours longer. Cover and let stand 20 minutes before carving.
Nutrition Facts : Calories 728 calories, Fat 34g fat (9g saturated fat), Cholesterol 246mg cholesterol, Sodium 632mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 11g fiber), Protein 77g protein.
GAS GRILL TURKEY
This turkey cooked on a gas grill comes out juicy with a lovely brown, crisp skin.
Provided by scoobyj45
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey breast-side up in a roasting pan.
- Put water in a large pot and bring to a boil. Add butter, seasoned salt, bouillon cubes, and black pepper to the pot; stir basting liquid well to combine.
- Draw up 30 milliliters basting liquid in a marinade injector; inject throughout bird. Pour remaining liquid into bottom of roasting pan, cover with aluminum foil.
- Bake turkey on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from grill, keep covered, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 1422.2 calories, Carbohydrate 1.6 g, Cholesterol 518.9 mg, Fat 93.4 g, Fiber 0.3 g, Protein 136.8 g, SaturatedFat 43 g, Sodium 1593.3 mg, Sugar 0.3 g
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- Combine the first 10 ingredients in a small saucepan; bring to a boil. Remove from heat; cool. Combine lime juice mixture and turkey in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours. Soak wood chips in water at least 30 minutes. Drain well.
- Preheat gas grill to medium-hot (350° to 400°) using both burners. Turn left burner off. Place wood chips in a disposable foil pan or a foil packet pierced with holes on grill over right burner. Remove turkey from marinade; discard marinade. Place turkey, skin side up, on grill rack coated with cooking spray over left burner. Cover and cook 1 1/2 hours. Turn turkey over; cook 15 minutes or until meat thermometer registers 170°. Remove turkey from grill. Cover loosely with foil, and let stand at least 10 minutes before carving. Discard skin.
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