Citrus Grilled Turkey Breast

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  • Total: 5 hr 45 min (includes marinating and resting times)
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

Turkey and Marinade:

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 

Rub:

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

Serving:

Buns, as needed

Sweet-and-Sour Pineapple Marmalade, recipe follows

Thinly sliced red onion, for topping

Sweet-and-Sour Pineapple Marmalade:

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 

Directions

  1. 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.
  2. For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
  3. Preheat a grill to 350 degrees F.
  4. 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.
  5. 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.
  6. For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.

Sweet-and-Sour Pineapple Marmalade:

  1. 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.

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