Barbecue Spice Brined Grilled Turkey Recipes

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BRINED GRILLED TURKEY BREAST



Brined Grilled Turkey Breast image

You'll want to give thanks for this mouthwatering, slightly sweet turkey! A hint of spice makes this one of our best turkey recipes ever. -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 14

2 quarts cold water, divided
1/2 cup kosher salt
1/2 cup packed brown sugar
1 tablespoon whole peppercorns
1 boneless skinless turkey breast half (2 to 3 pounds)
BASTING SAUCE:
1/4 cup canola oil
1/4 cup sesame oil
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons honey
3 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally., Prepare grill for indirect medium heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Remove to a cutting board. Cover and let stand 10 minutes before slicing.

Nutrition Facts : Calories 364 calories, Fat 19g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 38g protein.

THE GREATEST GRILLED TURKEY



The Greatest Grilled Turkey image

Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 18

Number Of Ingredients 4

12 pounds whole turkey
1 tablespoon vegetable oil
1 teaspoon Italian seasoning
salt and pepper to taste

Steps:

  • Prepare an outdoor grill for indirect medium-high heat.
  • Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
  • Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg

BRINED AND BARBECUED TURKEY



Brined and Barbecued Turkey image

Replace the oven with the grill this Thanksgiving and follow our recipe to perfectly brine and barbecue your turkey.

Provided by Traci Des Jardins

Categories     Poultry     turkey     Thanksgiving     Dinner     Fall     Winter     Grill     Brine     Grill/Barbecue     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 19

2 cups Diamond Crystal kosher salt
1 1/2 cups sugar
6 medium carrots, coarsely chopped
2 large onions, coarsely chopped
25 stalks celery (from 2 bunches), coarsely chopped
4 leeks, white and green parts only, coarsely chopped
4 fresh or dried bay leaves
2 tablespoons whole black peppercorns
2 tablespoons whole coriander seeds
1/2 teaspoon dried red pepper flakes
1/2 teaspoon fennel seeds
4 whole star anise
2 bunches fresh thyme
2 bunches fresh sage
1 bunch fresh parsley
1 (14- to 16-pound) turkey, any feathers or quills removed with tweezers or needlenose pliers and neck and giblets removed and discarded for another use
8 tablespoons (1 stick) unsalted butter
Special Equipment
large (at least 8-gallon) cooler, large heavy-duty garbage bag, large disposable roasting pan, kitchen string, gas or charcoal grill fitted with thermometer, bulb baster (optional), instant-read thermometer.

Steps:

  • In heavy large stockpot over high heat, bring 2 gallons water to boil. Stir in salt and sugar until completely dissolved. Remove from heat and add carrots, onions, celery, leeks, bay leaves, peppercorns, coriander seeds, red pepper flakes, fennel seeds, star anise, thyme, sage, and parsley. Cover and refrigerate at least 6 hours or overnight.
  • Line large cooler with large heavy-duty garbage bag. Strain brine into cooler, discarding solids.
  • Rinse turkey inside and out and pat dry. Transfer, breast side up, to cooler. If necessary, place large plate on top to keep turkey submerged in liquid. Tie bag tightly, then close cooler and transfer to cool place. Allow turkey to brine for 12 hours, turning over once halfway through. Using probe thermometer, check temperature of liquid every 3 hours and if necessary, add freezer packs enclosed in resealable plastic bags to keep temperature at or below 40°F.
  • Line large, rimmed baking sheet with paper towels and top with wire rack. Remove turkey from brine and transfer, breast side up, to rack. Let stand 30 minutes to drain completely, then pat dry. Transfer to roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Place butter in pan next to turkey.
  • If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
  • If using charcoal grill, open bottom and lid vents and light charcoal. Let coals burn until completely coated in gray ash, about 25 minutes, then arrange around perimeter of grill to form circle.
  • Transfer roasting pan to grill rack and cover grill. If using gas grill, turn all burners to low. During cooking, adjust burners to maintain temperature at 450°F.
  • If using charcoal grill, if necessary lower temperature by partially closing vents (do not close completely). Maintain temperature by adding 60 new coals, prelit in chimney starter until completely covered in gray ash, every hour.
  • Cook turkey, basting every 15 minutes with pan juices (tilt pan to let juices run out of cavity) and rotating pan 180° every hour, until instant-read thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, about 1 1/2 hours. (Time may be longer in cold weather. Avoid opening lid often because of rapid heat loss.)
  • Transfer turkey to platter, cover loosely with foil, and let stand 20 minutes before carving.

BARBECUE SPICE-BRINED GRILLED TURKEY



Barbecue Spice-Brined Grilled Turkey image

Also known as the one-hour turkey, this spatchcocked bird (ask your butcher, or go to bonappetit.com/spatchcock) will free up your oven.

Provided by Claire Saffitz

Categories     Bon Appétit     Grill     Thanksgiving     Dinner     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     turkey

Yield Serves 12 servings

Number Of Ingredients 11

2 tablespoons hot smoked paprika
1 tablespoon dried savory
1 tablespoon ground cumin
1 tablespoon mustard powder
1 teaspoon cayenne pepper
1/4 cup (packed) plus 3 tablespoons light brown sugar
1/2 cup kosher salt
1 (12-14 pound) turkey, halved (backbone removed, breastbone split)
Vegetable oil (for grill)
Special equipment:
A disposable foil pan and 1 cup wood chips soaked in water at least 1 hour (optional); oven thermometer

Steps:

  • Mix paprika, savory, cumin, mustard powder, cayenne, and 1/4 cup brown sugar in a small bowl. Transfer 3 Tbsp. spice mixture to a medium bowl; mix in salt and remaining 3 Tbsp. brown sugar. Set remaining mixture aside for the next day. Cover turkey with dry brine, packing on until you've used it all. Chill on a rimmed baking sheet uncovered 8-12 hours.
  • Thoroughly rinse turkey to remove brine; pat dry. Rub with reserved spice mixture and let sit 2 hours to bring to room temperature.
  • Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off) and lightly oil grates. If using wood chips: Scatter over coals, if using a charcoal grill; place in a disposable foil pan and set over lit burner, if using a gas grill.
  • Place turkey, skin side up, over indirect heat, breast halves facing each other, with legs closest to direct heat. Place oven thermometer in center of indirect heat zone; cover. Grill 20 minutes, then rotate halves so neck end is closest to coals. Check temperature inside grill; thermometer should register 325ºF (open or close vents as needed). Continue to grill turkey, checking for doneness after 20 minutes, then again every 10 minutes, until an instant-read thermometer inserted into thickest part of breast registers 150ºF, about 1 hour total.
  • If desired, carefully move turkey over direct heat and turn skin side down. Grill to lightly char skin, about 2 minutes. Transfer to a platter and let rest at least 30 minutes before carving.

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Top Asked Questions

How to make brined turkey breast on the grill?
Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally. Prepare grill for indirect medium heat, using a drip pan.
Do you need to add seasoning to turkey brine?
You don't need to add any additional salt or seasoning to the exterior of the turkey before grilling or smoking. If you like, you can stuff the turkey cavity with the apple and onion slices from the brine. Ready to Become a Backyard BBQ Hero?
How long to cook Turkey in Apple Spice brine?
If you have a pre-brined turkey, I would recommend skipping this apple spice turkey brine and going straight to either slow smoking or spatchcocking and grilling at a higher temperature. Your bird needs to be in the apple spice turkey brine for at least 1 hour for each pound of turkey.
How to cook Turkey wings on the grill?
Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper. Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature...

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