Citrus-Brined Turkey Breast with Blood Orange and Cranberry Chutney

Citrus-Brined Turkey Breast with Blood Orange and Cranberry Chutney
Serves 8-10

Turkey breasts are nice because they are a more manageable cut of meat than whole turkeys, and they still feed a good number of people. Because they tend to dry out easily, I like to use a citrus brine. This brings flavor and moisture to the breast, which makes this dish a standout.

What you need:
6½ quarts Citrus Brine (recipe to follow)
1 (8- to 10-pound) bone-in turkey breast
1 quart Blood Orange and Cranberry Chutney (recipe to follow)
3 tablespoons plus 2 teaspoons Poultry Rub (recipe to Follow)
2 tablespoons salted butte, at room temperature

What to do:

1. Place the turkey breast skin-side down in a 16-quart plastic container. Pour enough of the strained Citrus Brine over the turkey breast to completely cover and reserve another 2 cups of the strained brine to fill a spray bottle. Refrigerate the brined turkey breast for 8 hours or up to overnight.

2. When brined, remove the turkey breast and pat dry with paper towels. Transfer to a plate or platter and refrigerate again until you are ready to grill.

3. Prepare the Blood Orange and Cranberry Chutney and the Poultry Rub.

4. One hour before you grill, combine the butter and 2 teaspoons of the Poulty Rub in a small bowl and mix until smooth. Rub 1 tablespoon of the seasoned butter between the turkey breast and the skin, sliding your fingers beneath the skin to gently separate it from the meat. Rub the remaining 1 tablespoon seasoned butter over all sides of the turkey breast. Dust with the remaining 3 tablespoons Poultry Rub and let the breast sit for 1 hour at room temperature.

5. When you are ready to cook, heat the grill to 400F, using the 2-Zone setup.

6. Place the seasoned turkey breast on the cool side of the grill, with the neck positioned toward the hot side. Close the lid and cook for 30 minutes, then spray the turkey breast with the reserved Citrus Brine to moisten. Cook for 2 to 2 1/2 hours more, spraying the breast with the Citrus Brine and rotating it 180 degrees every 15 minutes. The breast is done when a meat thermometer placed in the thickest part of the meat reads 160F.

7. Transfer the turkey breast to a platter to rest for 10 to 15 minutes at room temperature before serving. Serve with the Blood Orange and Cranberry Chutney on the side.

Citrus Brine 
Makes about 6 ½ Quarts

What you need:
2 quarts orange juice, any kind is ok
1 1/8 cups kosher salt
1 cup packed light brown sugar
5 bay leaves
10 star anise pods
4 cinnamon sticks
1 cup coarsely chopped yellow onion
1 bunch fresh thyme
2 whole guajillo peppers, cut into strips (using scissors)
3 tablespoons whole black peppercorns

What to do:
In an 8-quart container, combine the orange juice, salt, sugar and 4 quarts water and stir until the salt and sugar have dissolved. Add the bay leaves, star anise, cinnamon sticks, onion, thyme, peppers, and black peppercorns, stir, cover, and refrigerate for 24 hours.

Blood Orange and Cranberry Chutney
Makes 1 Quart

What you need:
2 tablespoons canola oil
1 cup minced shallot
1/4 cup minced jalapeno
6 blood oranges, supremed, juice reserved
2 cups fresh cranberries
1/2 cup julienned orange zest (remove the zest-avoiding the white pit-with a vegetable peeler and cut ino thin strips)
2 star anise pods
1/4 cup sugar
2 teaspoons mustard seed
1/4 teaspoon ground cinnamon
1/2 teaspoon finely chopped fresh ginger
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
2 tablespoons chopped fresh mint

What to do:
In a small, heavy-bottomed saucepan, heat the canola oil over medium-low heat. Add the shallots and jalapeno and cook, stirring, for 2 minutes. Add the blood orange supremes and juice, the fresh cranberries, and the orange zest. Stir to combine and cook for 1 minute. Add the star anise, sugar, mustard seeds, cinnamon, ginger, vinegar, and salt and cook, stirring often, for 10 minutes.

Remove from the heat and fold in the mint. Let the chutney cool to room temperature , then transfer to an airtight container and refrigerate until ready to use, up to 2 weeks.

Poultry Rub
makes a generous 1 1/2 cups

What you need:
1 cup kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon plus 1 teaspoon granulated garlic
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 tablespoons smoked paprika
2 tablespoons ground sumac
1 tablespoon plus 1 teaspoon dried Greek oregano

What to do:
In a small bowl, mix the ingredients together thoroughly. Store in an airtight container in a cool, dark place until ready to use.