Gas-Grill-Roasted Turkey Breast
By America's Test KitchenPublished on July 16, 2012
Yield
Serves 6 to 8
Ingredients
½ cup table salt 1 fresh, whole, bone-in, skin-on turkey breast (5 ½ to 7 pounds), prepared according to illustrations below3 cups wood chips 2 tablespoons unsalted butter, melted
Before You Begin
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.
- Soak wood chips in cold water for 30 minutes, drain, and place wood chips in foil tray. Place foil tray with soaked wood chips on top of primary burner. Turn on all burners to high and heat with lid down until chips are smoking heavily, about 20 minutes. Use grill brush to scrape cooking grate clean.
- 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.
- Turn off burner(s) without chips. Leave primary burner on high. Place turkey breast, meaty-side down, over cooler part of grill. Cover and grill-roast, regulating lit burner as necessary to maintain temperature between 325 and 350 degrees 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.
Yield
Serves 6 to 8Ingredients
½ cup table salt
1 fresh, whole, bone-in, skin-on turkey breast (5 ½ to 7 pounds), prepared according to illustrations below
3 cups wood chips
2 tablespoons unsalted butter, melted
Test Kitchen Techniques
Ingredients
½ cup table salt
1 fresh, whole, bone-in, skin-on turkey breast (5 ½ to 7 pounds), prepared according to illustrations below
3 cups wood chips
2 tablespoons unsalted butter, melted
Test Kitchen Techniques
Ingredients
½ cup table salt
1 fresh, whole, bone-in, skin-on turkey breast (5 ½ to 7 pounds), prepared according to illustrations below
3 cups wood chips
2 tablespoons unsalted butter, melted
Test Kitchen Techniques
Before You Begin
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.
- Soak wood chips in cold water for 30 minutes, drain, and place wood chips in foil tray. Place foil tray with soaked wood chips on top of primary burner. Turn on all burners to high and heat with lid down until chips are smoking heavily, about 20 minutes. Use grill brush to scrape cooking grate clean.
- 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.
- Turn off burner(s) without chips. Leave primary burner on high. Place turkey breast, meaty-side down, over cooler part of grill. Cover and grill-roast, regulating lit burner as necessary to maintain temperature between 325 and 350 degrees 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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