Grilled Turkey Breast

Ingredients

• 3  bay leaves 
• 1 tablespoon cumin seeds 
• 2 tablespoons cumin seeds 
• 8 servings deep food-safe container 
• 1 teaspoon ground coriander 
• 2  jalapeño peppers halved
• 0.3 cup kosher salt 
• 1 teaspoon oregano dried
• 1 tablespoon paprika 
• 2 teaspoons pepper freshly ground
• 8 servings parsley-mint salsa verde 
• 0.3 cup sugar 
• 1 tablespoon salt 
• 5 lb boned fresh

Equipment

• paper towels
• pot
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Stir together kosher salt, next 4 ingredients, and 2 qt. water in a large, deep food-safe container or stockpot until sugar is dissolved.
2. Add turkey. Chill 8 hours or overnight, turning once.
3. Coat cold cooking grate of grill with cooking spray, and place on grill. Light 1 side of grill, heating to 350 to 400 (medium-high) heat; leave other side unlit.
4. Remove turkey from brine. Rinse turkey, drain well, and pat dry with paper towels.
5. Stir together table salt and next 5 ingredients. Rub skin of turkey with mixture.
6. Place turkey, skin side down, over lit side of grill, and grill, without grill lid, 4 to 5 minutes or until slightly charred.
7. Transfer to unlit side, skin side up. Grill, covered with grill lid, 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 16
8. Return turkey, skin side down, to lit side, and grill, covered with grill lid, 4 to 5 minutes or until skin is crisp.
9. Remove turkey from heat; cover loosely with aluminum foil.
10. Let stand 10 minutes.
11. Serve with salsa verde.
12. *Frozen turkey breast, thawed, may be substituted.