Grill-Roasted Turkey Breast for Charcoal Grill
By America's Test KitchenPublished on November 15, 2012
Yield
Serves 6 to 8
Ingredients
1 whole, bone-in, skin-on turkey breast (about 5 pounds)3 tablespoons dark brown sugar 1 tablespoon table salt 2 teaspoons ground black pepper ½ cup wood chips, preferably hickory
Before You Begin
During cooking, resist the urge to peek under the lid, as heat will escape and prolong the cooking time.
Instructions
- Rinse turkey and pat dry with paper towels. Mix 2 tablespoons brown sugar and salt in bowl. Loosen skin from turkey and rub with sugar and salt mixture, following photos 1 and 2 (see "Three Steps to Crispier Skin"). Tightly wrap turkey with plastic wrap, place on plate, and refrigerate for at least 8 hours or up to 24 hour hours.
- Unwrap turkey and pat dry with paper towels. Mix remaining tablespoon brown sugar and pepper in bowl. Rub mixture under and over turkey breast skin. Using skewer, pierce turkey skin all over, following photo 3 (see "Three Steps to Crispier Skin").
- Soak wood chips in bowl of water to cover for 15 minutes. Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on one side of grill and remaining coals on other side, leaving pan in center. Scatter wood chips evenly over coals, set cooking grate in place, cover (open lid vent completely), and let grill heat for 5 minutes. Scrape cooking grate clean.
- Place turkey, skin side up, on center of grate (grill temperature should register about 400 degrees). Cover and grill until skin is well browned and crisp and thickest part of meat registers 160 degrees on instant-read thermometer, about 1 1/2 hours (grill temperature will cool down to about 325 degrees). Wearing oven mitts or using wad of paper towels, transfer breast to cutting board, cover loosely with foil, and let rest for 20 minutes. Carve and serve.
Yield
Serves 6 to 8Ingredients
1 whole, bone-in, skin-on turkey breast (about 5 pounds)
3 tablespoons dark brown sugar
1 tablespoon table salt
2 teaspoons ground black pepper
½ cup wood chips, preferably hickory
Test Kitchen Techniques
Ingredients
1 whole, bone-in, skin-on turkey breast (about 5 pounds)
3 tablespoons dark brown sugar
1 tablespoon table salt
2 teaspoons ground black pepper
½ cup wood chips, preferably hickory
Test Kitchen Techniques
Ingredients
1 whole, bone-in, skin-on turkey breast (about 5 pounds)
3 tablespoons dark brown sugar
1 tablespoon table salt
2 teaspoons ground black pepper
½ cup wood chips, preferably hickory
Test Kitchen Techniques
Why This Recipe Works
Bone-in, skin-on turkey breasts cook relatively quickly, but most recipes still produce dry meat, bland flavor, and soggy skin. For a grill-roasted turkey breast recipe that turned out smoky, well seasoned, and juicy, we seasoned the turkey throughout using an overnight salt rub. We then wiped the skin dry and pierced it (to allow some of the fat to drain away), then applied a second rub just before grilling, which created a crisp, coffee-colored skin.
Before You Begin
During cooking, resist the urge to peek under the lid, as heat will escape and prolong the cooking time.
Instructions
- Rinse turkey and pat dry with paper towels. Mix 2 tablespoons brown sugar and salt in bowl. Loosen skin from turkey and rub with sugar and salt mixture, following photos 1 and 2 (see "Three Steps to Crispier Skin"). Tightly wrap turkey with plastic wrap, place on plate, and refrigerate for at least 8 hours or up to 24 hour hours.
- Unwrap turkey and pat dry with paper towels. Mix remaining tablespoon brown sugar and pepper in bowl. Rub mixture under and over turkey breast skin. Using skewer, pierce turkey skin all over, following photo 3 (see "Three Steps to Crispier Skin").
- Soak wood chips in bowl of water to cover for 15 minutes. Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan in center of grill. Pour half of coals into pile on one side of grill and remaining coals on other side, leaving pan in center. Scatter wood chips evenly over coals, set cooking grate in place, cover (open lid vent completely), and let grill heat for 5 minutes. Scrape cooking grate clean.
- Place turkey, skin side up, on center of grate (grill temperature should register about 400 degrees). Cover and grill until skin is well browned and crisp and thickest part of meat registers 160 degrees on instant-read thermometer, about 1 1/2 hours (grill temperature will cool down to about 325 degrees). Wearing oven mitts or using wad of paper towels, transfer breast to cutting board, cover loosely with foil, and let rest for 20 minutes. Carve and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments