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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!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
8 hrs
Total Time
9 hrs 40 mins
Servings: 6
Calories: 345 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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 Information
Calories
345kcal
(17%)
Carbohydrates
13g
(4%)
Protein
49g
(98%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
220mg
(73%)
Sodium
702mg
(29%)
Potassium
1101mg
(31%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
140IU
(3%)
Vitamin C
12mg
(13%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 49g | 98% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 220mg | 73% |
| Sodium | 702mg | 29% |
| Potassium | 1101mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.