Poultry | hungry poodle

Archive for ‘Poultry’

Grilled Chili-Rubbed Turkey Breast

Friday, August 28th, 2009

My mother always insisted upon eating well, but as she got older she learned to exert the least amount of effort in the process. One of her stand-bys was a roasted turkey breast, which she simply plunked into an old, well-worn baking pan, sprinkled with seasoned salt and placed into a 325 degree oven for an hour or so.

Whenever we visited her, we invariably came into the kitchen to see a turkey breast cooling on the counter. The next day it made the best sandwiches on sourdough bread with cranberry sauce, mayonnaise and lettuce. I was always watching my weight, so the lean turkey was a welcome site! I learned from Mom to default to turkey breasts whenever I needed an easy, healthy entree that would last for multiple meals. Turkey–it’s not just for Thanksgiving.

This recipe is adapted from a Weight Watcher cookbook on grilling. The original recipe called for a whole 6-lb. turkey breast, but because I’m playing bachelorette this week, I chose a half-breast, which will serve two people well for several days. Directions for a whole breast are below. I hadn’t tried seasonings like this before on a turkey breast, but I’ll be doing this from now on. There’s just a hint of heat, but also sweetness from the brown sugar. And the red seasonings help to color the turkey to a beautiful brown.

2 t. chili powder
2 t. salt
2 t. packed brown sugar
1 t. cumin
1/2 t. paprika
1/2 t. garlic powder
1 half turkey breast (2 1/2-to-3-lbs.)
Combine all rub ingredients in a small bowl. Spread rub over the breast, loosening the skin with your fingers and getting rub onto the flesh as well.

Heat grill and, if using a gas grill, turn off the heat over the center burner. Place turkey breast on center cool spot of grill, cover and adjust heat to about 325 to 350 degrees. Cook until an instant-read thermometer reads 160 to 170 degrees, about an hour to 1 1/4 hours. Or do what Mom did and roast this in a 325 degree oven in a baking pan.

Servings: 5

If you opt for a whole breast, which is a good option for a family or for a week of quick meals, use the following measurements:

1 T. chili powder
1 T. salt
1 T. packed brown sugar
2 t. cumin
1 t. paprika
1 t. garlic powder
1 whole turkey breast (5 1/2 to 6 lbs.)

A whole breast serves 10.

print recipe only

Posted in Articles, Poultry, Recipes | 4 Comments »

Buffalo Chicken Drumsticks

Friday, July 10th, 2009

This is not a gourmet recipe. In fact, it’s hardly a recipe at all, but more of a short shopping list and general directions on how to grill chicken. That being said, if you try it I think you’ll end up making it as often as I do. Two ingredients are necessary: Frank’s Red Hot Sauce and Penzey’s BBQ 3000 seasoning.

The Frank’s sauce is a must here; you can find it at the supermarket near the Tabasco Sauce. It’s the same sauce used by restaurants when they make (fried) Buffalo wings; its flavor is more well-rounded and not as sharp or hot as Tabasco. If you don’t have the Penzey’s BBQ 3000, you can substitute any seasoned salt (but I recommend making the trek to a Penzey’s store for BBQ 3000 as well as all sorts of other first-rate, well-priced spices.*)

10 chicken legs (or more, depending on your crowd. Allow at least two legs per person and leftovers for lunch!)
Frank’s Red Hot Sauce
Penzey’s BBQ 3000

Place raw chicken drumsticks in a large shallow bowl and sprinkle liberally on both sides with Penzey’s BBQ 3000. Then sprinkle very liberally with Frank’s Red Hot Sauce and allow to marinate for 30 minutes.

Oil the grill grates so the chicken doesn’t stick. When you place the chicken on the grill, make sure that it’s at a moderate, not high, heat. Chicken legs are tough and chewy when overcooked, so it’s best to grill them at a moderate heat for a slightly longer time. Turn them over after about 10 minutes and grill until just done. If they’ve been cooked at about 350 degrees, they won’t look charred or black. Refer to the photo above.

I sprinkle on more Frank’s Hot Sauce before serving, and leave the bottle out on the table for guests who have asbestos mouths.

This is great served with Orzo Salad (see Recipes), corn on the cobb and marinated cucumbers. If you want to go the whole Buffalo route, serve celery sticks and Lite Ranch salad dressing for dipping!

Cooking Note: With the exception of boneless, skinless chicken breasts, I grill chicken with the skin on and then remove it before eating. This protects the delicate meat from the heat of the grill and keeps it juicier.

* If you don’t have a Penzey’s Spice Store in your area, click on their link here in Resources and shop online. (I don’t profit in any way from this, other than knowing that you’re eating well!)

print recipe only