Grilled Turkey Breast

This grilled turkey breast is soaked in flavorful brine, then coated in garlic and herbs and grilled to tender perfection. A great holiday main course offering that doesn't take up any precious oven space!

Course Main

Cuisine American

Prep Time 10

Cook Time 1 30

Brining Time 8

Total Time 9 40

Servings

Calories 345kcal

Author Sara Welch

Ingredients

For the brine

1 cup apple cider or apple juice, do NOT use apple cider vinegar
1 gallon cold water
3/4 cup kosher salt
1/2 cup light brown sugar
4 cloves garlic smashed
1 tablespoon black peppercorns
1 orange thinly sliced
3 rosemary sprigs

For the turkey

6 pound bone in turkey breast
3 rosemary sprigs
1 lemon quartered
1/2 onion cut into wedges
3/4 teaspoon salt
1/4 cup butter softened
1/2 teaspoon pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 cup chicken broth
fresh herbs for garnish optional

Instructions

For the brine

Place all the brine ingredients in a large pot over medium heat, then bring to a simmer.
Cook for 3 minutes, stirring occasionally, until salt and sugar have dissolved.
Turn off the heat. Let the brine mixture cool to room temperature.
Place the turkey breast in the brine solution to fully submerge it, then cover and refrigerate for 8-12 hours.
When you're ready to cook your turkey breast, remove it from the brine and rinse with cool water; pat dry with paper towels.

For the turkey

Place the turkey breast in a deep disposable aluminum pan. Stuff the cavity with the lemon, onion and rosemary.
Place the butter, salt, pepper, Italian seasoning, and garlic powder in a bowl. Stir to combine. Rub the butter mixture all over the turkey breast, including under the skin.
Pour the chicken broth into the pan.
Heat a charcoal or gas grill to 375 degrees F. It's ok for the temperature to be within the 350-375 degrees F range, just monitor to make sure it doesn't drop below 350.
Place the pan with the turkey in it on the grill.
Cook for 90-120 minutes or until a thermometer inserted into the thickest part of the breast registers at least 165 degrees F. Baste with the pan juices every 30 minutes.
If the turkey skin starts to get too dark before the breast is cooked through, cover it with foil.
Let the turkey rest for 5-10 minutes then transfer to a serving plate. Slice and serve, garnished with fresh herbs if desired.

Notes

If you're using a half breast instead of a full breast, cut the ingredients in half and reduce the cook time to about 40-45 minutes.

Nutrition