Grilled Turkey Adobe

Culinary Setting
Cooking Style
Boneless Breast


3 c sorghum

2 c Southern Comfort

1 qt cold water

2 tbsp kosher salt

1 Small sweet onion, finely diced

1 tbsp minced garlic

2 Whole bay leaves

3 3-inch fresh rosemary sprigs

4 3-inch fresh thyme sprigs

2 tbsp kosher salt

2 tbsp paprika

2 tbsp chili powder

2 tsp ground cumin

2 tsp ground coriander

2 tsp sugar

2 tsp black pepper

1 tsp cayenne pepper

1 tsp dry mustard

1 tsp dried thyme


11421 Rhubarb Cilantro Chutney, recipe


Sorghum and Southern Comfort Cure

Combine sorghum, Southern Comfort, water, salt, onion, garlic and bay leaves in a 4-quart saucepan. Bring to a simmer and cook for 5 minutes. Add rosemary and thyme sprigs. Cool completely.

Adobe Spice Mix

Mix salt, paprika, chili powder, cumin, coriander, sugar, peppers, mustard and thyme together.


Pour cold sorghum cure over turkey breast. Cover container and marinate in the refrigerator for 4 to 6 hours.

Remove breast from marinade and blot dry with paper towels. Discard marinade.

Cut turkey breast into 2-ounce medallions.

Season each medallion with Adobe Spice Mix.

Per order

Over medium direct heat, grill 3 turkey medallions to an internal temperature of 165 degrees F. Let rest for 3 to 5 minutes.

Place grilled medallions in center of warm serving plate. At the 6 o'clock position, place 1/4 cup rhubarb cilantro chutney.

Nutrition Facts

Total Calories 210

Calories from Fat 15

Total Fat 2 g

% Daily Total Fat 3

Saturated Fat 0 g

% Daily Saturated Fat 0

Cholesterol 110 g

% Daily Cholesterol 37

Sodium 1570 mg

% Daily Sodium 65

Total Carbohydrates 4 g

% Daily Total Carbohydrates 1

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 1 g

Protein 41 g

% Daily Protein 30

% Daily Vitamin C 4

% Daily Calcium 4

% Daily Iron 20