Nutrition Facts

Dry Rubbed BBQ Turkey Breast with Pico De Gallo

thermometer in dry rubbed turkey breast
Cooks in 1 hour 25 minutes
Serves 6






Chef Christian Sieck, Enotria Café and Wine Bar


  • 2 tsp chili powder
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh oregano, chopped
  • 2 tsp garlic, minced
  • 2 tsp black pepper
  • 2 tsp fennel, toasted and crushed
  • Salt to taste
  • 1 2-3 lb turkey breast, boneless, skin-on
  • 2 c Roma tomatoes, seeded, large diced
  • 2 medium golden peppers
  • 1 medium jalapeno
  • 1 c chipotle
  • 1 medium red onion
  • Canola oil, as needed
  • 2 ears white corn
  • 1 c olive oil
  • 1/2 c champagne vinegar
  • 1 c cilantro, chopped and packed
  • Salt and black pepper, to taste


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 turkey 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 or diced vegetables to vinaigrette and stir together, coating vegetables well.

Cover and refrigerate about 4 hours.

Time 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 ¾ to 1 hour or until the internal temperature reaches 165°F.

Remove turkey to serving platter and let stand 10 minutes before carving.

Serve 4 ounces sliced turkey breast with pico de gallo.