This dish is best prepared on a Weber charcoal grill using indirect heat. The hot charcoal briquets are pushed to the sides of the grill and drip pans are placed in the middle between the briquets. If cooking on a gas grill, turn the heat down to the lowest setting.
A 4-5 Pound Turkey Breast
A Tablespoon And A Teaspoon Of Salt, Divided
A Teaspoon Of Chili Powder
A Tablespoon And A Teaspoon Of Brown Sugar, Divided
A Teaspoon Of Ground Black Pepper, Divided
A Teaspoon Of Red Cayenne Pepper, Divided
1/4 Teaspoon Of Ground Cinnamon
1/4 Teaspoon Of Ground Black Unflavored Coffee
Two Teaspoons Of Paprika, Divided
1 1/2 Teaspoons Of Garlic Powder, Divided
1 1/2 Teaspoons Of Onion Powder, Divided
A Cup Of Ketchup
Two Teaspoons Of Gulden’s Spicy Brown Mustard
A Tablespoon Of Sherry Vinegar
A Teaspoon Of Frank’s Louisiana Hot Sauce
Two Teaspoons Of Worcestershire Sauce
1/2 Teaspoon Of Dried Oregano
Into a mixing bowl, add a tablespoon of salt, the chili powder, a teaspoon of brown sugar, a 1/2 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, the ground cinnamon, the ground coffee, a teaspoon of paprika, a 1/2 teaspoon of garlic powder, and a 1/2 teaspoon of onion powder. Mix until well blended. Rub the turkey breast all over with this spice mixture including underneath the skin. Refrigerate the turkey breast for at least one hour.
Into a sauce pot, add the ketchup, a teaspoon of paprika, the Gulden’s mustard, the sherry vinegar, a tablespoon of brown sugar, the hot sauce, a 1/2 teaspoon of cayenne pepper, a 1/2 teaspoon of black pepper, a teaspoon of salt, a teaspoon of garlic powder, a teaspoon of onion powder, the Worcestershire sauce, and the oregano. Cook on medium heat stirring constantly for 5 minutes. Remove from the heat and let the sauce cool.
Place the turkey breast on the hot grill grill meat side up. Cover the grill and cook for two hours. Brush the turkey with the sauce before the last 15 minutes of cooking.
Let the turkey breast sit at room temperature for 15 minutes before carving.