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Turkey Breast with Ancho Rub

Turkey Breast with Ancho Rub
Serve the sliced turkey with warm corn bread (see related recipe at left) and mashed sweet potatoes garnished with dried cranberries.

Ingredients:

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

Directions:

To make the ancho rub, discard the seeds from the chilies, then tear the chilies into small pieces. Transfer to a spice grinder and grind into a powder. In a small bowl, combine the ground chilies, the garlic, chili powder, paprika, lemon zest and cinnamon.

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.
Serves 6.
Adapted from Williams-Sonoma Cookware Series, Grill Cookbook, by Barbara Grunes (Time-Life Books, 1999).