Try this for a little Caribbean twist on the grill.
This makes enough marinade for one boneless half of a wild turkey breast.
1 TBS Kosher Salt
1 TBS Garlic Salt
1 TBS Thyme
2 TBS Whole All Spice
2 Fresh Cubanelle Peppers or 6 Annaheim Peppers (remove stems and seeds)
1 Habanero Pepper (remove stem and seeds)
1/4 cup Peanut Oil
Thoroughly liquefy all ingredients in a blender.
Dry the turkey breast thoroughly with paper towels. (Helps it soak in the marinade and seasoning stick while cooking)
Put the turkey breast and marinade in a large ziploc bag. Shake it up to make sure the meat gets coated.
Refrigerate in marinade at least two hours before cooking. (Overnight is better!)
Grill the breast until done. The seasoning should stick and blacken while grilling.
Enjoy!
My mouth is watering just reading your post ,thanks.
how long do you cook the breast on the grill? so many minutes per pound? never cooked one on the grill.
Quote from: slicksbeagles1 on March 18, 2011, 07:38:49 PM
how long do you cook the breast on the grill? so many minutes per pound? never cooked one on the grill.
Depends on how big a breast, how hot the grill and if it is bone in or not.
Your best bet is to get a meat thermometer and cook it until the internal temperature is 170F. That takes most of the guess work out of it. It's much better if you cook it at a lower grill temp slowly. It will cook much more evenly then. (ie. don't burn the outside of it to cook the inside... yuck)
No need to get a super expensive meat thermometer. One of those pen sized dial ones works great. Stick it in the breast watch it for about a minute and take it out until you want to check it again. They go for $10-$15. Worth it!
I had this for dinner tonight. It was excellent! I used a bird I shot a few weeks ago. It was marinated overnight and cooked slow on the grill. Very moist and tender. I think the slow cooking is the key. I'll definitely be making this one again. Thanks for the recipe TheTwistedOne.
Quote from: Mountain Man on May 15, 2011, 10:18:16 PM
I had this for dinner tonight. It was excellent! I used a bird I shot a few weeks ago. It was marinated overnight and cooked slow on the grill. Very moist and tender. I think the slow cooking is the key. I'll definitely be making this one again. Thanks for the recipe TheTwistedOne.
Thanks for the feedback! I'm glad you enjoyed it.
Thought I would try this recipe as I like hot stuff. I had to ad lib a little and used 4 jalapeno and 2 habenaro along with the cubanelle. Also left in the seeds. I give it a very tastey A+ and will use it again. Thanks for posting it.
Folks TRY THIS! It really is good!
I made this last week and it was excellent again. For the leftovers I cubed it up and when ready to eat I heated it up and put it on a salad. It was excellent on the salad too!
I will make this again soon but the next time, instead of grilling the breast as one piece, I will cut the breast into a few strips before marinating and then grill. That way I think it will be easier to cook evenly and get even more flavoring on each piece.
Thanks again Twisted One for sharing this recipe!
Have used this recipe 3 times, always great!
:smiley-patriotic-flagwaver-an
Quote from: Gobblez on August 05, 2012, 08:46:47 PM
Have used this recipe 3 times, always great!
:smiley-patriotic-flagwaver-an
Thanks!
I also use this same marinade for grilling chicken and pork tenderloin. It's good on both of them too.
No lemon??
Im trying this right now.... blender is blending as we speak.... gonna grill it tomorrow evening!
If I am successful this May, I will be trying this
It was AWESOME! I made it minus the habanero because my wife is a wimp :toothy12: but it was really good.... I let mine marinate for almost a day and MAN was it juicy! I'd give a little hint just my 2 cents worth, next time instead of grilling mine whole Ill cut it into strips first or if you do cook it whole the breast has a really thick end and a really thin end... cut the thin end off and grill separate because I didnt and my thin end got over cooked cooking the thick end fully and became hard.... Absolutely delicious!
(http://i794.photobucket.com/albums/yy227/moses25roman/Mobile%20Uploads/20140311_182825_zps54a1cf08.jpg) (http://s794.photobucket.com/user/moses25roman/media/Mobile%20Uploads/20140311_182825_zps54a1cf08.jpg.html)
This is what this recipe looks like when complete. A crusty, spicy outside and juicy and tender inside. By far the best turkey breast recipe!
Good Lord, that looks delicious. I might have to tie my tongue down to keep it from beating my brains out.
Just did this for supper tonight and it is really good! I let it marinade for nearly 24 hours and it was a bit salty for my taste. Next time I'll either marinade it less or sub garlic powder for garlic salt.
I used the 6 Anaheim peppers and 1/2 of a habanero (also have a wimpy wife! ;D) But it was not spicy at all. My wife, who really cannot do spicy, said it wasn't spicy.
I agree with cutting the salt. I cut both the kosher salt and the garlic salt in half.
Tagging this for when I get my next bird.
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Made this tonight.....oh my Lord what an amazing receipe. The wife and I were blown away by how good this was. She told me to thank you for sharing with us.
Let my breasts soak for 24 hours. Doubled the receipe for the amount of meat I had. Agree on cutting back on salt (have to try next time). Was worried as hell about using 2 habanero peppers but it is not too spicy at all (the wife concurs).
Great great flavors here folks!
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I tried this recipe with a bag of "Jamaican" peppers from the grocery store. I should have known it was going to be hot when I itched my nose after cutting the peppers AND WASHING MY HANDS and it still about melted my nose.
Tasted great until the heat hit you. I'll be more careful with the type of peppers next time.
Reviving this thread! I've had two breasts marinating all day. I replaced the garlic salt with powder, so we will see!
Note for those who have found this recipe too salty.
1 Tablespoon of Coarse Kosher Salt is about the same as half a tablespoon of regular salt. So if you substituted regular salt you are using twice as much salt as I am using the coarse kosher salt.
Tried this recipe with chicken leg quarters. I'll let the picture speak for itself!
Thanks for sharing...Excellent call.