Charcoal-Grill-Roasted Turkey Breast with Cumin Spice Rub
Published January 30, 2007.
Serves 6 to 8
Make sure to purchase a 5 1/2 to 7 pound turkey breast; anything larger may require that additional coals be added to the grill to keep the temperature high enough. When brining, use a container that rises at least 4 inches above the turkey once the breast is placed inside. This way, the brine can completely cover the turkey. If you are buying a frozen turkey breast, be sure to buy the turkey 3 days ahead; it takes 2 days to defrost in the refrigerator and should be brined overnight before grill-roasting. This cumin-flavored turkey breast pairs nicely with any fruit salsa.