Spanish Spice Rubbed Turkey Breast with Orange Sauce

This is an adaptation of a recipe that Bobby Flay originally created. I made a few slight modifications. Recommend serving with my Bacon-infused Sweet Potato Risotto and a nice glass of Sauvignon Blanc.

Cut the turkey into two breasts and lay them flat on a hard surface. Using the palm of your hands and your full weight, press down on the thick park of the breast until the breast plate snaps. You can also use a meat hammer. Season the birds on all sides with the garlic powder, onion powder, and pepper. Place water and wine in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breasts, cover, and let sit in the refrigerator for at least 2 hours (can be up to 6). Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Preheat grill to high. Rub all sides of the turkey with the rub. Lightly brush the turkey with olive oil. Place the turkey on the grill, and grill on all sides until slightly charred and a crust has formed, about 4 to 5 minutes each side. Reduce the heat of the grill to medium, turn the turkey to skin side up.êêLay one layer of aluminum foil over the turkey and continue cooking, with the lid closed on the grill 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). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1 inch thick slices. 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. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.