Grill-Roasted Turkey Breast for Gas Grill
By America's Test KitchenPublished on July 27, 2011
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
- Tightly wrap turkey with plastic wrap, place on plate, and refrigerate for at least 8 hours or overnight.
- 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
- Soak wood chips in bowl of water to cover for 15 minutes, seal in foil packet (see related Tip), and place over primary burner. Turn all burners to high and close lid, keeping grill covered until wood chips begin to smoke, about 15 minutes. Scrape cooking grate clean. Leave primary burner on high and turn off all other burners. Place turkey breast (skin side up) on cool part of grill.
- Cover and grill, (rotating breast, still skin side up, halfway through cooking) until skin is well browned and crisp and thickest part of meat registers 160 degrees on instant-read thermometer, about 1 1/2 hours. Adjust primary burner as necessary to maintain temperature of 350 to 375 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
- Tightly wrap turkey with plastic wrap, place on plate, and refrigerate for at least 8 hours or overnight.
- 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
- Soak wood chips in bowl of water to cover for 15 minutes, seal in foil packet (see related Tip), and place over primary burner. Turn all burners to high and close lid, keeping grill covered until wood chips begin to smoke, about 15 minutes. Scrape cooking grate clean. Leave primary burner on high and turn off all other burners. Place turkey breast (skin side up) on cool part of grill.
- Cover and grill, (rotating breast, still skin side up, halfway through cooking) until skin is well browned and crisp and thickest part of meat registers 160 degrees on instant-read thermometer, about 1 1/2 hours. Adjust primary burner as necessary to maintain temperature of 350 to 375 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.
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