Turkey Breast with Ancho Rub
For the ancho rub:
- 3 ancho chilies, seeded
- 4 garlic cloves, mashed
- 2 Tbs. chili powder
- 2 Tbs. paprika
- 1 Tbs. grated lemon zest
- 1/2 tsp. ground cinnamon
- 1 boneless turkey breast, about 1 1/2 lb.
- Vegetable oil for brushing
Brush the turkey breast with the vegetable oil, then spread the chili mixture evenly over the entire surface. Place in a nonaluminum dish, cover and refrigerate for at least 6 hours or up to 24 hours.
Prepare a medium-hot charcoal fire for indirect-heat cooking in a covered grill. When the coals are ready, arrange them around the perimeter or on either side of the grill. Place a metal drip pan in the center so it is surrounded by the coals. Position the rack 4 to 6 inches from the fire.
Place the turkey breast on the grill rack, cover, partially close the vents and grill until an instant-read thermometer inserted into the thickest part of the breast registers 170°F, about 1 hour and 20 minutes. Add more hot coals to the fire as needed to maintain a constant temperature and add water to the water pan as necessary.
Transfer the turkey breast to a cutting board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Thinly slice the breast and arrange on a platter. Serve hot or warm.