  Wild Turkey Breast With a Coffee-Coriander RubHere’s a way to wake up your spring gobbler. 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. 2 wild turkey breasts 2 tsp. fine 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 about 3/4 inch of water into your pan. (This will help moisten the meat. It’s an optional step but a worthwhile one.) When the grill is ready, set the turkey 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. (Serves 6) |