Grilled Split Turkey Breast Recipes

GRILLED TURKEY BREAST

Steps:

• In a medium mixing bowl, whisk the salt into the beer until it dissolves. Then, whisk in yogurt, garlic, pepper, parsley and sage until well combined.
• Put raw turkey breasts in a gallon size sealable bag and pour brine over it. Seal bag and rest it in a flat bottom dish, like a 8x8 pan. Put pan in the refrigerator and marinate for 8-12 hours, flipping the bag over at least once during that time.
• When ready to grill, take the bag out of the fridge. Remove turkey from brine and pat dry with paper towels. Let sit at room temperature while grill preheats. Discard brine.
• Preheat gas grill by turning all burners on to a grilling temperature reaching between 450° - 500° F. Wrap a brick with clean aluminum foil and place it in the grill while preheating. (Using a brick is optional but is suggested if turkey breast doesn't lay flat on the grill.)
• When grill is heated, turn off one burner, leaving at least one burner on. Spray or rub grill grates with oil on the OFF side only. Carefully lay turkey breasts on grill side with burners turned OFF, skin side down. Put on a heavy duty oven mitt and place the brick on top of the turkey breasts (this step is optional). Close the grill and let cook undisturbed for about 30 minutes. Check the temperature on your grill frequently and adjust level of the ON burner to keep grill temperature around 450° F (likely you will have to turn the ON burners up to a hotter temperature).
• At 30 minutes, remove the brick while wearing the heavy duty oven mitt and turn the turkey breast over. Take the temperature of the meat in 2 places. Refer to suggestions above in blog post to determine the best time to remove turkey from the grill, likely when breast meat reaches 160° F. If temperature is still reading low, grill for 5 minute increments skin side up, checking the temperature each time.
• Let turkey breasts rest on cutting board for 10-15 minutes untouched. Then, slice up meat or serve on the bone.

SPATCHCOCKED GRILLED TURKEY

Steps:

• The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
• The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.

GRILLED WILD TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate overnight, turning occasionally., Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until a thermometer reads 170°.

GRILLED TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag. Combine the next five ingredients; pour over turkey. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill turkey, covered, over indirect heat for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 170°. Meanwhile, combine sauce ingredients in a saucepan; cook and stir over medium heat until thickened, about 5 minutes. Serve with the turkey.

BRINED GRILLED TURKEY BREAST

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.

GRILLED SPLIT TURKEY BREAST

Steps:

• Make the marinade: in a container with a lid large enough to hold the turkey breast , combine the butter, olive oil, vinegar, shallots, garlic, Worcestershire sauce, brown sugar, thyme, salt and pepper. Place the turkey in the container and turn it so that it is well coated with the mixture. Cover and marinate in the fridge for 6 to 36 hours, turning it occasionally as you are able.
• Heat half of the grill to medium, and leave half at medium low, which will be the indirect heat zone. Carefully oil the grill grates. Place the turkey breast over the medium heat zone, and grill for about 5 minutes on each side (you may only be able to get the breast to lay flat on two or three sides, which is fine).
• After about 15 minutes, transfer the breast to the indirect heat zone of the grill, cover, and allow to cook for anywhere from 45 minutes to 1 hour 15 minutes, depending on how large your grill is, and therefore how intense the indirect heat is. Check starting at 45 minutes with an internal thermometer, and pull the turkey from the fire when the internal temperature in the thickest part reaches 165°F. Transfer the turkey to a cutting board and let sit for 15 minutes before slicing and serving.
• Arrange the sliced turkey on a platter and tuck a variety of fresh herb sprigs amidst the sliced meat for a pretty presentation.

GRILLED TURKEY BREAST

Steps:

• Soak wood chips in enough water to cover for about 30 minutes. Drain. Place about 1 cup of wood chips in center of each of 2 sheets of aluminum foil. Fold tightly to make 2 packets. Poke several holes with fork on both sides of packets to allow smoke to escape. Set aside.
• Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium.
• Mix butter, garlic, paprika, thyme, sage and salt in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey. Rub remaining mixture over entire surface of turkey.
• Turn off burner(s) on one side of grill. Place foil packets directly on grill rack over lit burner.
• Place turkey, breast side up, directly on unlit side of grill. Close lid. Grill about 1 to 1 1/2 hours or until cooked through (internal temperature reaches 165°F). Remove from grill. Let stand 20 minutes. Transfer turkey to platter or carving board to slice.

GREAT GRILLED TURKEY BREAST

Steps:

• Split the roast into two breasts.
• Pull back the skin and liberally season Cajun blend.
• Replace the skin and wrap in plastic.
• Refigetate 8 to 24 hours.
• Soak the toothpicks in water for about 30 minutes before taking the turkey out of the refigerator.
• Use the picks to tack the skin in place so it stays in place during grilling.
• Place the turkey on a preheated grill over low heat and cover.
• Turn about every 10 minutes.
• Apply your best Barbecue sauce for the last turn.
• Remove from the grill at about 160 degrees.