CHIPOTLE SPICED GRILLED TURKEY BREAST
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill for indirect cooking at about 350 degrees F.
- Mix the paprika, chipotle powder, celery salt, coriander, cumin and 1 tablespoon salt together in a small bowl. Rub the mixture all over the turkey breast, getting some under the skin as well.
- Grill the turkey over indirect heat, rotating once halfway through, until an instant-read thermometer inserted in the middle (do not touch bone) registers 165 degrees, about 1 hour 15 minutes to 1 hour 45 minutes. Transfer the turkey to a cutting board and let rest for 10 minutes.
- Carefully slice each half of the turkey breast off the bone, then slice the meat crosswise. Transfer to a serving platter and garnish with the herbs and sliced citrus.
HICKORY TURKEY
With a delicious hickory-smoked flavor, this grilled turkey brings a southern twist to the Thanksgiving table-Kim Russell, North Wales, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a stockpot, bring the first 12 ingredients to a boil. Cook and stir until sugar and salt are dissolved. Remove from the heat; cool to room temperature., Remove giblets from turkey; discard. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally., Prepare grill for indirect heat, using a drip pan. Add wood chips to grill according to manufacturer's directions. Drain turkey and discard brine. Rinse turkey under cold water; pat dry. Place the onion, orange and garlic inside cavity. Tuck wings under turkey; tie drumsticks together. Combine oils; rub over skin., Place turkey over the drip pan. Grill, covered, over indirect medium heat for 1 hour. Tent turkey with foil; grill 1-2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 607 calories, Fat 31g fat (8g saturated fat), Cholesterol 245mg cholesterol, Sodium 235mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 73g protein.
THE GREATEST GRILLED TURKEY
Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.
Provided by Bob Cody
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill for indirect medium-high heat.
- Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
- Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg
HICKORY SMOKED TURKEY BREAST
The butter in the injection and rub guarantees a tender and juicy bird. Simple ingredients with great results.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Turkey Breasts
Time 3h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat a smoker to 275 degrees F (135 degrees C). Add hickory chips according to manufacturer's instructions.
- Combine chicken broth, melted butter, salt, and poultry seasoning in a small bowl. Inject the solution evenly throughout the breast.
- Melt remaining 2 tablespoons of butter in a small dish. Brush evenly over the breast.
- Combine salt, paprika, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle the rub over the entire breast, making sure to coat all sides evenly.
- Place breast in the preheated smoker and smoke for 3 hours or until internal temperature reaches 160 degrees F (71 degrees C). Remove from smoker and let rest for 20 minutes.
Nutrition Facts : Calories 665.7 calories, Carbohydrate 0.9 g, Cholesterol 256.7 mg, Fat 30.5 g, Fiber 0.3 g, Protein 91.1 g, SaturatedFat 11 g, Sodium 848.3 mg, Sugar 0.3 g
GRILLED TURKEY BREAST
Grill, meet turkey. In an unexpected flavor twist, traditional turkey breast hits the grates for a moist, smoky main dish. Cooked with wood chips and seasoned with McCormick thyme, sage, garlic powder and paprika, it's a guaranteed holiday hit - for many celebrations to come.
Provided by McCormick
Categories Entrees,
Yield 10
Number Of Ingredients 8
Steps:
- Soak wood chips in enough water to cover for about 30 minutes. Drain. Place about 1 cup of wood chips in center of each of 2 sheets of aluminum foil. Fold tightly to make 2 packets. Poke several holes with fork on both sides of packets to allow smoke to escape. Set aside.
- Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium.
- Mix butter, garlic, paprika, thyme, sage and salt in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey. Rub remaining mixture over entire surface of turkey.
- Turn off burner(s) on one side of grill. Place foil packets directly on grill rack over lit burner.
- Place turkey, breast side up, directly on unlit side of grill. Close lid. Grill about 1 to 1 1/2 hours or until cooked through (internal temperature reaches 165°F). Remove from grill. Let stand 20 minutes. Transfer turkey to platter or carving board to slice.
Nutrition Facts : Calories 466 Calories
HICKORY BAKED CHICKEN BREASTS
Fill the kitchen with the aroma of hickory-smoked awesomeness with these quick-to-prepare BBQ-baked chicken breasts.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Mix first 4 ingredients until blended.
- Rub chicken with seasoning; place on rimmed baking sheet sprayed with cooking spray.
- Bake 40 min. or until done (165°F), brushing occasionally with barbecue sauce mixture for the last 10 min.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 30 g
BEST BARBECUE HICKORY-SMOKED BRISKET
This original recipe was printed in the insert cookbook that came with my crock pot many years ago. I adjusted it to suit our taste. This brisket is often requested for potlucks and during our football booster club days, it was prepared and sold at all home games. It can be served on buns with sliced onions and dill pickles or by itself. The cooking time reflects the marinade and cooling time.
Provided by PaulaG
Categories Meat
Time P1DT12h30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place brisket on large piece of foil.
- Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in the crock pot.
- Seal foil, place brisket in refrigerator overnight.
- In the morning, place brisket in the crock pot on low heat, cook 8 hours.
- Remove brisket, strain broth into glass jar.
- Place brisket and broth in refrigerator and allow to cool completely.
- Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
- Return the sliced brisket to crock pot and pour sauce over.
- Turn on low and allow to cook for 4 to 6 hours.
Nutrition Facts : Calories 418.2, Fat 16.8, SaturatedFat 5.9, Cholesterol 140.6, Sodium 781.4, Carbohydrate 15.9, Fiber 0.5, Sugar 9.9, Protein 47.3
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