Grilled Chili Sauced Turkey Breast Recipes

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.

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.

Steps:

• Whisk 1 1/2 tablespoons achiote paste, 1 tablespoon oil, and 1 tablespoon water in small bowl. Place turkey in 13x9x2-inch dish. Rub achiote mixture all over turkey. Cover and chill at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Place chiles in small bowl. Add enough hot water to cover by 1 inch. Let soak 30 minutes. Drain; discard soaking liquid. Place chiles in blender with remaining 1 1/2 tablespoons achiote paste and 1/4 cup chicken broth. Puree. Strain, discarding solids in strainer. DO AHEAD: Chile broth can be made 1 day ahead. Cover; chill.
• For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto side of grill opposite pan. Return rack to grill.
• For 2-burner gas grill, remove rack; place 1 disposable aluminum pan on 1 side of grill. Return rack and light grill (medium heat) on side opposite pan.
• For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
• For all grills, thread garlic on skewer. Place garlic, tomatoes, and onion on grill and cook until brown in spots on all sides, about 2 minutes for garlic and 4 minutes for onion and tomatoes. Transfer to work surface. Peel and core tomatoes. Coarsely chop garlic and onion.
• Place turkey on rack above pan.
• Close lid; insert thermometer into hole in lid. Cook turkey until instant-read thermometer inserted into thickest part of breast registers 160°F, about 1 hour 15 minutes, maintaining grill's internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes to charcoal grill. Transfer turkey to work surface; let rest 15 minutes.
• Meanwhile, heat 2 tablespoons oil in heavy large pot over medium heat. Add garlic and onion; sauté until onion is translucent, about 5 minutes. Add chile broth, chopped mint, and 2 1/2 cups chicken broth. Add tomatoes 1 at a time, squeezing into pot to crush. Bring to boil; reduce heat to medium-low. Simmer with lid slightly ajar for 30 minutes.
• Whisk remaining 1/4 cup chicken broth and masa in small bowl. Whisk 2 tablespoons masa mixture into sauce; stir until sauce thickens, about 5 minutes, adding more masa mixture if sauce is too thin. Season with coarse salt.
• Cut turkey 1/4 inch thick. Drizzle some of sauce over, garnish with mint sprigs, and serve, passing more sauce alongside.

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.

Steps:

• Heat oil in large skillet on medium heat. Add onions, peppers, garlic and seasonings; stir. Cook 10 min., stirring frequently.
• Add meat; mix well, using back of spoon to break sausage into smaller pieces. Cook 5 min. or until meat is done, stirring frequently. Add beer; stir to scrape any browned bits from bottom of skillet. Spoon into slow cooker sprayed with cooking spray.
• Stir in tomatoes, beans and barbecue sauce; cover with lid. Cook on LOW 8 hours (or on HIGH 5 hours.)
• Serve topped with cheese.

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.

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.

Steps:

• Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes. Remove seeds and ribs. Place chiles in a small bowl, and cover with boiling water. Let stand 15 minutes.
• Using a slotted spoon, transfer chiles to a blender. Add orange and lime juices, garlic, onion, and salt; blend until smooth. Transfer 3/4 cup sauce to a bowl and refrigerate, covered.
• Rub turkey with remaining cup sauce. Transfer to a plate, and cover with plastic wrap. Marinate in refrigerator at least 2 hours (up to 12 hours).
• Preheat grill to medium (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Remove turkey from refrigerator; let stand at room temperature 30 minutes.
• Grill, covered, over indirect heat until an instant-read thermometer inserted into thickest part of breast registers 165°F, 1 to 1 1/2 hours. (Alternatively, roast in a 400°F oven for about 1 hour 20 minutes.) Transfer to a cutting board; let stand 15 minutes before slicing. Serve with warm tortillas and reserved sauce.

Steps:

• Preheat a charcoal grill until quite hot. The coals should be placed quite close to the grill because the meat will only be seared.
• Place each turkey steak between sheets of clear plastic wrap. Pound lightly and evenly with a flat mallet or meat pounder to make slices about 1/4-inch thick.
• Season the turkey with salt and pepper. Brush both sides with olive oil and sprinkle both sides with sage.
• Heat the butter until melted. Add the lemon juice, cumin, Worcestershire, salt, pepper and chives. Blend well. Keep warm.
• Place the steaks on the grill and cook on both sides for about 2 minutes to a side or until done. Do not overcook. Transfer the steaks to a serving dish. Pour the chive butter over them and serve.

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!

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.