Southwestern Spice-Rubbed Turkey Breast
3 garlic cloves, minced or pushed through a press
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 teaspoon packed brown sugar
1 teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon pure chile powder
½ teaspoon freshly ground black pepper
1 whole boneless turkey breast (with skin), about 2 1/2 pounds
1 cup fresh orange juice
½ cup chicken stock or broth
1 navel orange, sliced
½ lemon, sliced
In a small bowl combine all the rub ingredients.
Pat the turkey breast dry with paper towels. Rub the turkey on all sides and under the skin with the rub. Tie the turkey with butcher’s twine to create a uniform roast for even grilling. Cover and refrigerate for at least 3 hours or up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
Set the grilling rack inside the disposable foil pan, and then add the orange juice, chicken stock, oranges, and lemons. Place the turkey breast on the grilling rack skin side up.
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Place the pan with the turkey breast over indirect medium heat, close the lid, and cook until an instant-read thermometer inserted into the thickest part of the breast registers (160° to 165°F), 1 to 1 1/4 hours, basting with the pan juices every 20 minutes or so.
Remove from the grill, and rest the turkey at room temperature, indoors, for 10 minutes. Cut the turkey crosswise into 1/2 inch slices. Transfer to a platter and serve with the pan juices and fruit.