Grilled Turkey Breast with Chili Cumin Rub

Prep 10 min
Total 3 hr 20 min
Servings 8

Serve 8 with this whole chili-cumin turkey breast, fresh off the grill. The rub’s so good, consider making a double batch to use later on chicken or pork. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 13, 2013

Ingredients

tablespoons packed brown sugar

teaspoons paprika

teaspoon chili powder

teaspoon ground cumin

1/2

teaspoon ground mustard

1/2

teaspoon ground ginger

1/2

teaspoon garlic pepper blend

1/2

teaspoon salt

5- to 6-lb bone-in whole turkey breast, thawed if frozen

tablespoons firm butter or margarine

Steps

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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 170°F 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.

Expert Tips

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.