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1
Place water in a large bowl or plastic container.
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2
Whisk in salt and sugar and let sit 5 minutes to dissolve.
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3
Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes.
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4
Heat grill to medium-high.
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5
Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels.
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6
Rub the skin side of the turkey with the rub.
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7
Using tongs, dip paper towels into the oil and oil the grates of the grill.
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8
Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes.
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9
Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat).
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10
Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing.
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11
Slice into 1/2-inch thick slices.
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12
While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred.
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13
Ladle sour orange sauce onto a platter and top with the sliced turkey.
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14
Garnish with grilled oranges and parsley leaves.
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15
6 tablespoons Spanish paprika
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16
2 tablespoons cumin seeds, ground
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17
1 tablespoon mustard seeds, ground
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18
4 teaspoons fennel seeds, ground
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19
4 teaspoons coarsely ground black pepper
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20
2 teaspoons kosher salt
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21
Whisk together in a bowl.
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22
Sour Orange Sauce:
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23
Heat the oil in a medium saucepan over medium-high heat on the grates of the grill.
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24
Add the onions and cook until soft.
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25
Add the garlic and cook for 1 minute.
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26
Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup.
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27
Stir in the honey.
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28
Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups.
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29
Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper.
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30
Stir in the thyme and parsley and serve hot.
