Charcoal Grill-Roasted Boneless Turkey Breast
By America's Test KitchenPublished on October 27, 2011
Time
2 hours, plus 1 hour brining and 20 minutes resting
Yield
Serves 6 to 8
Ingredients
Before You Begin
We prefer either a natural (unbrined) or kosher turkey breast for this recipe. Using a kosher turkey breast (rubbed with salt and rinsed during processing) or self-basting turkey breast (injected with salt and water) eliminates the need for salting in step 2. If the breast has a pop-up timer, remove it before cooking.
Instructions
- Following illustrations 1 and 2 below, remove skin from breast meat and then remove breasts from bone structure (discard bones or save for stock).
- Sprinkle entire surface of each breast with 2 teaspoons kosher salt (or 1 teaspoon table salt). Following illustrations 3 through 5 below, assemble and tie turkey breasts. Place roast on wire rack set in rimmed baking sheet and refrigerate, uncovered, 1 hour.
- Meanwhile, light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Sprinkle soaked wood chips (if using) over coals. Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
- Rub surface of roast with 1 teaspoon oil and season with pepper. Place roast on grate over cooler side of grill. Cover grill and grill-roast until instant-read thermometer inserted into thickest part of roast registers 150 degrees, 40 to 60 minutes, turning roast 180 degrees halfway through cooking time.
- Slide roast to hot side of grill and cook, uncovered, until roast is browned and skin is crisp on all sides, 2 to 2½ minutes per side (8 to 10 minutes total). Transfer roast to cutting board and let rest 20 minutes. Cut into ½-inch-thick slices, removing twine as you cut. Serve immediately.
Time
2 hours, plus 1 hour brining and 20 minutes restingYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Boneless turkey breast easily dries out on the grill. We wanted to ensure that this wouldn’t happen with our grill-roasted turkey breast recipe, so we sprinkled the meat with salt and arranged and tied the meat so it had an even thickness. Then we cooked the breast slowly on the cooler side of the grill. A quick sear on the hotter side took care of the skin, giving our grill-roasted boneless turkey breast recipe its finishing touch.
Before You Begin
We prefer either a natural (unbrined) or kosher turkey breast for this recipe. Using a kosher turkey breast (rubbed with salt and rinsed during processing) or self-basting turkey breast (injected with salt and water) eliminates the need for salting in step 2. If the breast has a pop-up timer, remove it before cooking.
Instructions
- Following illustrations 1 and 2 below, remove skin from breast meat and then remove breasts from bone structure (discard bones or save for stock).
- Sprinkle entire surface of each breast with 2 teaspoons kosher salt (or 1 teaspoon table salt). Following illustrations 3 through 5 below, assemble and tie turkey breasts. Place roast on wire rack set in rimmed baking sheet and refrigerate, uncovered, 1 hour.
- Meanwhile, light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Sprinkle soaked wood chips (if using) over coals. Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
- Rub surface of roast with 1 teaspoon oil and season with pepper. Place roast on grate over cooler side of grill. Cover grill and grill-roast until instant-read thermometer inserted into thickest part of roast registers 150 degrees, 40 to 60 minutes, turning roast 180 degrees halfway through cooking time.
- Slide roast to hot side of grill and cook, uncovered, until roast is browned and skin is crisp on all sides, 2 to 2½ minutes per side (8 to 10 minutes total). Transfer roast to cutting board and let rest 20 minutes. Cut into ½-inch-thick slices, removing twine as you cut. Serve immediately.
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