For the Turkey Brine

• ▢ 9 cups cold water divided, plus more if needed to fully submerge the turkey
• ▢ ½ cup kosher salt or coarse sea salt
• ▢ ¼ packed cup brown sugar see Notes for Keto option
• ▢ ice cubes as needed to chill the brine
• ▢ 1 tablespoon whole black peppercorns
• ▢ 3 sprigs fresh rosemary
• ▢ 4 sprigs fresh thyme
• ▢ 2-3 bay leaves
• ▢ 3-4 fresh sage leaves
• ▢ 1 medium lemon halved
• ▢ 1 medium orange halved

For the Grilled Turkey Breast

• ▢ 1 4-7 pound bone-in turkey breast see Notes for thawing and pre-brined turkey
• ▢ 6 tablespoons unsalted butter at room temperature, but still firm
• ▢ 1 tablespoon high-quality olive oil helps prevent butter from burning
• ▢ 1 tablespoon finely chopped poultry herb blend store-bought or make your own with rosemary, sage, and thyme (see Notes)
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon freshly cracked black pepper

To Brine Turkey Breast

• Begin by preparing your aromatic brine. Heat a small saucepan over medium-high heat. Once the saucepan is warm, add 3 cups of cold water. Stir in the ½ cup of salt and ¼ cup of packed brown sugar. Bring this mixture to a gentle boil, stirring continuously until the salt and sugar are completely dissolved into the water. This creates a concentrated flavor base for your brine. Once fully dissolved, remove the saucepan from the heat.
  
• In a large, food-safe container (ensure it’s big enough to fully submerge your turkey breast), add the remaining 6 cups of cold water. Pour the hot salt and sugar mixture into this container and stir vigorously until everything is thoroughly incorporated and the brine is uniform. Depending on the size and shape of your container and turkey breast, you may need to add a little more cold water to guarantee the turkey will be completely covered.
• Crucially, the brine must be cooler than room temperature before adding the turkey. Add ice cubes as needed to quickly bring down the water temperature. Once chilled, gently stir in the whole peppercorns, fresh rosemary sprigs, fresh thyme sprigs, bay leaves, and fresh sage leaves for an earthy aromatic infusion. Squeeze the juice from one lemon half and one orange half directly into the container, then add the squeezed lemon and orange halves to the brine as well. Stir everything together once more to ensure the liquids and aromatics are well distributed.
• Carefully place the turkey breast into the prepared brine bath, ensuring it is fully submerged. If it floats, you might need a plate or a small weight to keep it under the liquid. Cover the container securely with a lid or plastic wrap and transfer it to the refrigerator. Allow the turkey breast to brine for at least 6 hours to absorb maximum flavor and moisture, but no longer than 24 hours to prevent it from becoming overly salty.
  

To Grill Turkey Breast

• When you’re ready to grill your turkey, start by preheating your grill to a medium-high temperature, aiming for approximately 375° to 400° Fahrenheit. While the grill heats, remove the container from the fridge and carefully discard the brine mixture and all aromatics. Rinse the turkey breast thoroughly under cold running water to remove any excess salt. Place the rinsed turkey breast on a clean cutting board or plate, then pat it completely dry with paper towels. A dry surface helps achieve that desirable crispy skin. Set aside.
• In a small bowl, combine the 6 tablespoons of room-temperature unsalted butter, 1 tablespoon of high-quality olive oil, 1 tablespoon of the finely chopped poultry herb blend, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of freshly cracked black pepper. Stir all these ingredients together thoroughly with a fork or silicone spatula until they are fully incorporated and form a uniform compound butter. Transfer about 1 tablespoon of this fragrant compound butter to a separate small bowl and set it aside; this will be used for basting later.
  
• Now, it’s time to generously apply the compound butter to your turkey breast. Using your hands, gently massage the majority of the compound butter all over the turkey breast. Be sure to rub butter not only on top of the skin but also, and most importantly, *beneath* the skin. To do this, use your fingers to gently create a few strategic pockets between the skin and the meat, taking care not to completely break the skin membrane. Push ample amounts of butter into these pockets, spreading it evenly. This ensures the meat stays incredibly moist and absorbs maximum flavor. Avoid peeling the skin off of the turkey completely, as it helps protect the meat from drying out and provides a delicious crispy layer.
  
• Once your grill is preheated, reduce the temperature to medium, aiming for a range between 325° to 375° Fahrenheit. Set up your grill for indirect heat. This means turning off the burners on one half of the grill, while leaving the burners on the other half turned on. For a 4-burner grill, for example, you would turn off the two middle burners, leaving the left and right side burners on. This creates a cooler zone where the turkey can cook gently without direct exposure to high flames. Refer to the Notes section for guidance on setting up other grill types for indirect heat.
• Carefully place the turkey breast skin-side down directly onto the grill grate, positioning it over the turned-off burners (the indirect heat side). Close the grill lid to allow the heat to circulate evenly and cook the turkey. Let it cook over indirect heat for approximately 40 minutes. It’s important to check the turkey periodically during this stage to ensure it isn’t burning or getting too dark, especially if your grill has hot spots.
  
• After 40 minutes of cooking, carefully flip the turkey breast over so it is now skin-side up. Using a basting brush, generously spread the reserved 1 tablespoon of compound butter over the crispy skin. This will add another layer of flavor and help achieve a beautiful golden-brown finish. Close the grill lid again and continue to cook for another 10 minutes.
  
• After this 10-minute period, it’s time to check the internal temperature of the turkey breast using an internal meat thermometer. Insert the thermometer into the thickest area of the turkey, ensuring it doesn’t touch any bone. If the temperature does not yet read 160° Fahrenheit, close the grill lid and continue cooking for another 10 minutes. Repeat the temperature check as needed, cooking in 10-minute intervals, until the internal temperature reaches between 160° and 165° Fahrenheit. Remember: the actual cook time will vary depending on the specific size and thickness of your turkey breast, so rely on your thermometer, not just the clock. The temperature will rise a few degrees as it rests.
• Once your turkey breast has reached the desired internal temperature, carefully remove it from the grill and transfer it to a clean cutting board. Cover the turkey loosely with aluminum foil (this is called “tenting”) and let it rest for at least 15 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product.
• Immediately prior to serving, carve your perfectly grilled turkey breast. First, slice along the breastbone to separate the breast meat from the bone. Once the breast meat is separated, position your sharp knife perpendicular to the meat and cut at a slight angle, carving the breast meat into ¼-inch or ½-inch thick slices, as desired. Slicing against the grain ensures the most tender bites.
• Serve the beautifully sliced grilled turkey breast immediately with your favorite holiday sides. Enjoy!

Notes

Nutrition Information