Ground coffee has been a “secret” barbecue rub ingredient for years. Mixed with ground coriander seed, it’ll give your grilled turkey breast a smoky, exotic, and eye-opening kick.
Wild Turkey Breast with a Coffee-Coriander Rub
– 2 wild turkey breasts
– 2 tsp. finely ground coffee
– 2 tsp. ground coriander
– 1 Tbsp. freshly ground pepper
– 4 Tbsp. kosher salt
1. Using a whisk, a fork, or (best) your fingers, combine the coffee, coriander, salt, and pepper in a small bowl. Rub the mixture into the turkey breasts, then wrap in plastic and refrigerate for at least two hours, or preferably overnight.
2. Set up for indirect grilling. For gas grills, this means heating one side of the grill and cooking on the other side. For charcoal grills, divide your red-hot coals into two piles on the sides and cook in the middle. Lightly oil the grates. Place your gas grill’s drip pan directly below the cooking area. If it doesn’t have one, or if you’re grilling with charcoal, use a disposable aluminum roasting pan. Pour 3/4 inch of water into your pan. (This will help moisten the mean. It’s an optional step but a worthwhile one.) When the grill is ready, set the breasts on the grate and cover the grill.
3. The size of the turkey breasts will determine cooking time, so have your meat thermometer handy. Remove them when the meat thermometer reads 150 degrees. Cut into 1/4-inch slices.
From the May 2008 issue of Field & Stream magazine.