Turkey is such a wonderful and delicious meat that it shouldn't only be cooked on Thanksgiving. Fresh turkey breasts — which roast or grill much quicker than a whole turkey —can be found at grocery stores year round, so why not make it tonight?
To maximize flavor this turkey is brined, before being rubbed with a fragrant mixture of spices. A scrumptious sour orange sauce accompanies the moist turkey meat. To take a look at this recipe,
- 2 quarts cold water
- 1/2 cup kosher salt
- 1/2 cup granulated sugar
- 1 boneless turkey breast, 4 to 5 pounds
- Spanish Spice Rub, recipe follows
- Vegetable oil
- 4 oranges, halved
- Sour Orange Sauce, recipe follows
- Flat-leaf parsley leaves
- Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
- Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels.
- Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill.
- Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes.
- Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices.
- While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred.
- Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.
Spanish Spice Rub:
6 tablespoons Spanish paprika
2 tablespoons cumin seeds, ground
1 tablespoon mustard seeds, ground
4 teaspoons fennel seeds, ground
4 teaspoons coarsely ground black pepper
2 teaspoons kosher salt
Whisk together in a bowl.
Sour Orange Sauce:
2 tablespoons olive oil
1 Spanish onion, chopped
4 cloves garlic, coarsely chopped
2 cups fresh orange juice
1 tablespoon orange zest
1/4 cup fresh lime juice
1 cup honey
8 cups homemade chicken stock
2 tablespoons cold unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
- Heat oil in a medium saucepan over medium-high heat.
- Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, lime juice, zest, and honey and cook until reduced by half
- Add the chicken stock and cook until thickened to a sauce consistency and reduced to about 2 cups.
- Strain the sauce into a bowl, whisk in the butter and season with salt and pepper, to taste. Stir in the parsley and serve hot.
- Poultry, Main Dishes
- North American