Brined Mesquite Grilled Turkey Breast

9
Servings
12h
Prep Time
4h
Cook Time
16h
Ready In


"Turkey is very tasty done on the grill. The brine keeps it especially moist and savory. The mesquite gives it unique flavor and the desirable smoke ring."

Original recipe yields 9 servings
OK
  • BRINE
  • OTHER

Nutritional

  • Serving Size: 1 (482.8 g)
  • Calories 359.8
  • Total Fat - 4.1 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 191.4 mg
  • Sodium - 2739.2 mg
  • Total Carbohydrate - 1.4 g
  • Dietary Fiber - 2.1 g
  • Sugars - 12.2 g
  • Protein - 79.6 g
  • Calcium - 47.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 20 mg
  • Thiamin - 0.5 mg

Step 1

Mix brine ingredients into water and stir until salt is completely dissolved. Place rinsed turkey into brine mixture in a food-safe container (roasting bags are good) with enough brine mixture to cover completely when bag is cinched. Refrigerate bird in brine mixture for about 12 hours.

Step 2

Drain bird and pat dry. Meanwhile, soak mesquite chips in enough water to cover for approximately 30 minutes. Drain chips and place in small handfuls onto foil and make pouches with little holes pricked in the foil with a fork.

Step 3

Prepare grill for indirect heat using a drip pan. Place liquid of your choice into drip pan (water or low carb beer is good). Rub turkey breast with softened butter on the outside and season with salt and pepper (add garlic if you like). Oil grill screen and put a pouch of mesquite chips directly on the coals.

Step 4

Place turkey over the drip pan and cover grill. Grill for several hours, turning turkey as needed, and adding a pouch of chips and a few new coals about every 30-45 minutes to maintain a steady heat. Cook until meat in the deepest part of the breast reads 170°F (you will need an instant read thermometer for this). Allow bird to sit for 15-30 minutes, undisturbed, before carving to maintain juiciness.

Tips & Variations


  • Mesquite wood smoking chips
  • Drip pan
  • Heavy duty foil or a smoker box for chips

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