| Total: | 5 hr 45 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Total: | 5 hr 45 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup canned crushed pineapple
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- Zest and juice of 1 orange
- Zest and juice of 1 lime
- One 2 1/2- to 4-pound boneless turkey breast
- 2 teaspoons kosher salt (increase to 3 if using a bigger turkey breast)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Freshly ground black pepper
- Olive oil, for oiling the skin
- Buns, as needed
- Sweet-and-Sour Pineapple Marmalade, recipe follows
- Thinly sliced red onion, for topping
- 1/2 cup fresh orange juice (from about 2 oranges)
- 1/4 cup white wine vinegar
- 3 tablespoons packed light brown sugar
- 2 cups canned crushed pineapple
- 2 tablespoons minced red onion
- 1 jalapeno pepper, minced (remove the ribs and seeds for a milder marmalade)
- Kosher salt and freshly ground black pepper
Instructions
- For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
- For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
- Preheat a grill to 350 degrees F.
- Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
- Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
- For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
- Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.
Reviews
Made this for a crowd (I made one 4lb breast and one 2lb-ish breast to have enough) and it was a hit! Everyone loved the marmalade and remarked on how nice it was to have a change of pace from the typical summer grill food. I made it as instructed and it came out perfect. Will definitely be making again!
Loved… a great alternative to grilled pork or chicken. Added a little corns starch to thicken up the marmalade. Great flavor all around.
I have a question. Not a review yet. I bought a large bone in turkey breast and plan to debone myself. Is this recipe for one side or both.
This turkey was delicious! Followed recipe and loved the cumin with the citrus. Cooked on charcoal grill with wood chips, after charring the skin side moved to pan and cooked through. Yum, will do again! Made a summer thanksgiving with potato salad and grilled veggies for the fam.
I made this recipe for a dinner party and it was by far the best turkey I’ve ever had, and so easy to make.
We made this yesterday on the gas grill. The turkey came out great, very flavorful. The marmalade wasn’t as good as I had hoped. I was expecting it to have more of a kick, like the Pineapple Habanero Sauce they sell at Costco. Next time I will try a knock off recipe of that or just buy it. I would use this recipe again on chicken, pork, or turkey.
Nice citrus flavor. A bit heavy on the cumin for my taste.
Turkey sounded like a great change to what we’ve been having for summer. I love the tropical flavor! My marmalade was thick and so full of flavor!! The turkey was so juicy and delicious. Great recipe! Thanks!
I had this te other night- it is best to spray the grill and keep an eye on the temp. I really enjoyed it and it was very juicy. I also found that the marmalade did not thicken as shown, I cooked it for a long time. I could have added a cornstarch slurry, but served it as is & not on a roll. It was really tasty and went really well with Jeff’s sweet potato salad(w/out peppers). I had sandwiches the next day and still have enough for another dinner. There is just 2 adults eating. I should say that if you have to bone the turkey breast as I did- it is a labor intensive dish- but I would do it again.
Sounds great. Think I could do chicken legs (because I have a big tray of them)?