Turkey isn’t just for the holidays. Especially when you can get your hands on fresh pasture-raised turkeys and cut them into parts for all-season enjoyment!
This recipe was adapted from Canadian Jo-Anna’s A Pretty Life blog. The summer BBQ images are inspiring. I added (of course) a Vermont twist to make it a maple rub!
Ingredients
- Turkey Breast
- BBQ sauce (we love to pull a quick one together with our frozen or canned tomatoes…or fresh!)
Rub (for about a 2 lb turkey breast)
- 1/4 Teaspoon Salt
- 3 Tablespoons Maple Syrup (or maple sugar)
- 2-3 Tablespoons Chili Powder
- Ground pepper
Directions
- Combine the salt, maple syrup, chili powder and fresh ground pepper.
- Prepare Turkey Breast – You can separate the fillet from the turkey breast for ease of grilling, it should remove easily.
- Generously rub all of the meat with the rub.
- Preheat your grill to high, then, turn down the heat to low/medium.
- Add your turkey and roast over the low/medium heat for approximately 20 minutes, (10 minutes on each side), or until the internal temperature measures about 150 degrees or your desired temp. [See Serious Eats Thoughts on temp] Note: The fillet will take less time because it is smaller, Also pasture-raised birds generally cook much faster, so keep an eye on your meat thermometer.
- In the last few minutes, coat the top of the turkey with your BBQ sauce.
- When the turkey is done, remove from heat and let rest under foil for a couple of minutes.
- To serve the turkey, cut the turkey into 3/4 inch slices, cut against the grain.
Not confident in your turkey parting? Join us for a demonstration (and we will post it online later) on August 13th and pick up a fresh turkey!
R