Charcoal-Grill-Roasted Turkey Breast
By America's Test KitchenPublished on July 8, 2012
Time
2½ hours, plus 12 hours brining and 20 minutes resting
Yield
Serves 6 to 8
Ingredients
Before You Begin
Make sure to purchase a 5 1/2 to 7 pound turkey breast; anything larger may require that additional coals be added to the grill to keep the temperature high enough. When brining, use a container that rises at least 4 inches above the turkey once the breast is placed inside. This way, the brine can completely cover the turkey. If you are buying a frozen turkey breast, be sure to buy the turkey 3 days ahead; it takes 2 days to defrost in the refrigerator and should be brined overnight before grill-roasting.
Instructions
- Dissolve salt in 1 gallon cold water in large stockpot or clean bucket. Add turkey breast and refrigerate 12 hours or overnight.
- Toward end of brining time, soak wood chunks in cold water to cover for 1 hour and drain, or divide wood chips between two 18-inch squares of aluminum foil, seal to make 2 packets, and use fork to create about 6 holes in each packet to allow smoke to escape.
- Open bottom grill vents. Light large chimney starter filled three-quarters full with charcoal briquettes (4 1/2 quarts, about 75 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes.
- Meanwhile, remove turkey breast from brine and rinse under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush with melted butter.
- Empty coals into grill and pile onto one side. Place soaked wood chunks or wood chip packet on top of coals. Set cooking grate in place and let heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Place turkey breast, meaty side down, over cool part of grill. Open grill lid vents halfway and cover, positioning vents over turkey. Grill-roast for 1 hour.
- Remove lid from grill. Using wad of paper towels in each hand, flip turkey meaty-side up, with side that was facing coals now facing away from coals. Cover and grill-roast until instant-read thermometer inserted into thickest part of breast registers 165 degrees, 40 to 60 minutes longer.
- Remove turkey breast from grill, cover loosely with foil, and let rest 20 minutes. Carve and serve.
Time
2½ hours, plus 12 hours brining and 20 minutes restingYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Grill-roasting a turkey breast makes a nice change from the same old oven-roasted holiday bird. And unleashing the smoky fire of the grill on mild-mannered turkey breast is bound to add great flavor. The problem is that unlike fatty pork butt or brisket, which turns moist and tender after a stint on the grill, ultra-lean turkey breast easily dries out.
Before You Begin
Make sure to purchase a 5 1/2 to 7 pound turkey breast; anything larger may require that additional coals be added to the grill to keep the temperature high enough. When brining, use a container that rises at least 4 inches above the turkey once the breast is placed inside. This way, the brine can completely cover the turkey. If you are buying a frozen turkey breast, be sure to buy the turkey 3 days ahead; it takes 2 days to defrost in the refrigerator and should be brined overnight before grill-roasting.
Instructions
- Dissolve salt in 1 gallon cold water in large stockpot or clean bucket. Add turkey breast and refrigerate 12 hours or overnight.
- Toward end of brining time, soak wood chunks in cold water to cover for 1 hour and drain, or divide wood chips between two 18-inch squares of aluminum foil, seal to make 2 packets, and use fork to create about 6 holes in each packet to allow smoke to escape.
- Open bottom grill vents. Light large chimney starter filled three-quarters full with charcoal briquettes (4 1/2 quarts, about 75 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes.
- Meanwhile, remove turkey breast from brine and rinse under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush with melted butter.
- Empty coals into grill and pile onto one side. Place soaked wood chunks or wood chip packet on top of coals. Set cooking grate in place and let heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Place turkey breast, meaty side down, over cool part of grill. Open grill lid vents halfway and cover, positioning vents over turkey. Grill-roast for 1 hour.
- Remove lid from grill. Using wad of paper towels in each hand, flip turkey meaty-side up, with side that was facing coals now facing away from coals. Cover and grill-roast until instant-read thermometer inserted into thickest part of breast registers 165 degrees, 40 to 60 minutes longer.
- Remove turkey breast from grill, cover loosely with foil, and let rest 20 minutes. Carve and serve.
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