| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 teaspoons paprika
- 1 1/4 teaspoons chipotle chile powder
- 1 teaspoon celery salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Kosher salt
- One 5- to 6-pound bone-in, whole turkey breast
- Fresh herbs and sliced citrus, for garnish
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 450 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 62 g |
| Cholesterol | 184 mg |
| Sodium | 669 mg |
Reviews
Excellent. Smoked 4.5 pound boneless breast @ 275 degrees and was ready in 3.5 hours. Needed 1.5 times the rub. Wil definitely make again.