Dry Rubbed BBQ Turkey Breast with Pico De Gallo
Servings: 6
Meal Type: Entree
Ethnicity: Southwestern
Occasions: Labor Day, Superbowl, Cinco de Mayo
 
Chef: Christian Sieck, Chef de Cuisine
Restaurant: Enotria Café and Wine Bar
Location: Sacramento, CA

  

Amount Measure Ingredients Preparation
2 Teaspoons chili powder  
1 Teaspoon fresh thyme chopped
1 Teaspoon fresh oregano chopped
2 Teaspoons garlic minced
2 Teaspoons black pepper  
2 Teaspoons fennel toasted and crushed
  To Taste salt  
1 2-3 pound TURKEY BREAST boneless, skin-on
    Pico de Gallo  
2 Cups Roma tomatoes seeded, large diced
2 Medium golden peppers  
1 Medium jalapeno  
1 Cup chipotle  
1 Medium red onion  
  As needed canola oil  
2 Ears white corn  
1 Cup olive oil  
1/2 Cup champagne vinegar  
1 Cup cilantro chopped and packed
  To taste salt and black pepper  

Method

Rub

  1. Mix chili powder, thyme, oregano, garlic, pepper, fennel and salt together in a small bowl.
  2. Massage these ingredients over the turkey breast, coating all surfaces.
  3. Cover and refrigerate turkey overnight.

Pico De Gallo

  1. Brush tomatoes, peppers and onions with canola oil. Grill over direct medium heat until tender and very lightly charred. Grill corn just until tender.
  2. Remove skin and seed peppers. Dice onion. Cut corn from ears.
  3. Whip olive oil with vinegar. Stir in cilantro, salt and pepper.
  4. Add roasted/diced vegetables to vinaigrette and stir together, coating vegetables well.
  5. Cover and refrigerate about 4 hours.

Grilling

  1. Spray grill rack with nonstick vegetable spray. Prepare grill for indirect cooking method using medium heat. Place turkey, breast side up, on grill rack, about 4 inches from the heat. Grill about ¾ to 1 hour or until the internal temperature reaches 170 degrees F.
  2. Remove turkey to serving platter and let stand 10 minutes before carving.

Christian Sieck, Chef de Cuisine, Enotria Café and Wine Bar, Sacramento, California