| 1 12 lb Turkey breast, boneless and skinless sliced 1/2 thick | | 1 tbl Garlic powder | | 1 tbl Chili powder | | 1 tbl Ground cumin | | Salt and pepper taste | | REDUCTION SAUCE | | 1 cup Chicken broth | | 1/2 cup Red wine" |
| | Combine spices . Season with salt and pepper to taste and mix. Rub the turkey with the spice rub and set aside. Can be marinated overnight in the refrigerator if desired. | | Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place the turkey on the grid over a hot fire and cook for seven minutes per side or until done. Remove from grill , and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill. | | In a saucepan, bring the broth and wine to a simmer and reduce to half the volume. Place reduction on the turkey and serve. |
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