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Brined Grilled Turkey Breast with Red Chile Rub & Green Onion Vinaigrette

Serves: 4

2 quarts cold water
½ cup kosher salt
½ cup granulated sugar
1 boneless turkey breast, 3-4 lbs
¼ cup ancho chile powder
2 tablespoons light brown sugar
1 tablespoon ground cumin
2 teaspoons ground cinnamon
¼ teaspoon ground black pepper
Vegetable oil

1. 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. 
2. Stir together the ancho powder, brown sugar, cumin, cinnamon and black pepper in small bowl. 
3. Heat grill to high. Remove turkey from the brining solution and 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 3-4 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30-40 minutes or until a thermometer inserted into the center of the breast registers 155 degrees. Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into ½-inch thick slices and drizzle with green onion vinaigrette.

Green Onion Vinaigrette
3 tablespoons rice vinegar
2 tablespoons water
2/3 cup chopped green onion
3 tablespoons chopped cilantro
Salt and freshly ground pepper
½ cup canola oil

Blend vinegar, water, onion and cilantro, salt and pepper and honey in a blender until smooth. With the motor running, slowly add the oil. 

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