Instructions
- This recipe is suitable for Weber Lumin electric barbecues only.
- Remove turkey from packaging and wrap it in foil (if it isn't already).
- Set up the Lumin for defrosting. Place the reservoir on the right-hand side of the barbecue, add 250 mL of water, and place the reversible steam pan on top with the walls extending downwards. Place the turkey breast onto the pan (in foil). Turn the barbecue on and leave it on High to defrost for 45 minutes, flipping once halfway through the defrost time. Refer to step 12 for information on Weber Lumin settings.
- While the turkey is defrosting, combine the spice rub ingredients.
- After 45 minutes, the turkey will be mostly defrosted. Remove it from the barbecue and discard the foil. Using a sharp knife, slice the turkey breast horizontally to butterfly it so that it is approximately 2 to 3 cm thick. Pat it dry with paper towel.
- Coat the turkey with olive oil and the spice rub.
- Leave the barbecue on High. Grill the turkey breast on the cooking grill, with the lid closed, over direct medium heat for 30 minutes, turning it two to three times, or until cooked through. The internal temperature should reach at least 71°C (it will continue to rise by 3 to 6°C while resting, reaching the safe temperature for poultry of 74°C).
- Remove grilled turkey breast from barbecue and let it rest for 10 minutes while you prepare the sandwich ingredients- slice the onion, avocado, and get cheese slices ready.
- Thinly slice the turkey. Slice the bread in half and drizzle it with oil.
- Grill the bread over direct medium heat, cut side down, for 3 minutes. Flip it and top with the cheese slices. Place the sliced red onion on one half and top with sliced turkey. Close the lid and cook for an additional 3 minutes, or until the cheese has melted.
- Remove it from the barbecue and top the turkey with avocado and mayonnaise. Close the sandwich and slice it into single-serve portions. Serve immediately.
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Spice Rub:
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