1. If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
2. In small bowl, mix all ingredients except turkey and butter. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Rub chili powder mixture over entire outside of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
3. Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Cover and grill over medium heat 30 minutes; turn turkey. Cover and grill 1 hour 30 minutes to 2 hours longer or until thermometer reads 170ºF and juice of turkey is no longer pink when center is cut.
4. Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.
Whole turkey breasts grill beautifully. Because they’re available in different sizes, adjust the grilling time as needed and check the meat thermometer for doneness.
This spice rub is a grilling basic you’ll want to keep on hand for chicken and pork, too. Make a double batch and store in a tightly sealed container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (8g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.2mg||0 %|
|Potassium 30.9mg||1 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 7g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 30
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