Yield: 12 servings.
4 tsp. chili powder
2 tsp. fresh thyme, chopped
2 tsp. fresh oregano, chopped
4 tsp. fresh garlic, minced
4 tsp. freshly ground black pepper
4 tsp. fennel seeds, toasted and crushed to taste, salt
1 6-lb. turkey breast, boneless, skin-on
PICO DE GALLO:
3 cups Roma tomatoes, seeded, large dice
3 medium golden peppers 1 large jalapeÒo
1 1/2 cups chipotle
1 large red onion
as needed, canola oil
3 ears white corn
1 1/2 cups olive oil
3/4 cup champagne vinegar
1 1/2 cups cilantro, chopped and packed
to taste, salt and black pepper
For Rub: Mix chili powder, thyme, oregano, garlic, pepper, fennel and salt together in a small bowl. Massage these ingredients over the turkey breast, coating all surfaces. Cover and refrigerate overnight.
Pico de Gallo: Brush tomatoes, peppers and onions with canola oil. Grill over direct medium heat until tender and very lightly charred. Grill corn just until tender.
Remove skin, seed and chop peppers. Dice onion. Cut corn from ears. Whip olive oil with vinegar. Stir in cilantro, salt and pepper. Add roasted/diced vegetables to vinaigrette and stir together, coating vegetables well. Cover and refrigerate about 4 hours.
To Grill: Spray grill rack with nonstick vegetable spray. Prepare grill for indirect cooking method using medium heat. Place turkey, breast side up, on grill rack about 4 inches from the heat. Grill about 45 minutes to 1 hour, or until the internal temperature reaches 170°F. Remove turkey to serving platter and let stand 10 minutes before carving.
Serve 4 oz. sliced turkey breast with Pico de Gallo.
Recipe Provided By: Chef Christian Sieck, Enotria Cafe and Wine Bar, Sacramento.