Grilled Brown Sugar Rubbed Turkey Breast

Yum
Grilled Brown Sugar Rubbed Turkey Breast from 101 Cooking For TwoTurkey on the grill. This has been on my cooking “bucket list” for several years. But I’m “cooking for two” so a whole turkey is out of the question and even a frozen turkey breast is too big plus they are packed with salt water. So a smile came on my face when I found a half turkey breast at our local market that appeared to be fresh and even more of a smile when the butcher told me it was indeed a fresh breast that had not been injected with anything. It became mine…

So what to do with my prize? Straight grilling? This is what I always though but really it deserved more. I may not see another for years. It needed brined and I was in the mood for something more of a “grilled” dish not just roasted. Maybe just roast some other time.

I started with a recipe I saw last summer in the Chicago Tribune.  A brown sugar brine and rub combined.

Rating

I’m a “turkey guy” meaning there is almost no turkey recipe I don’t love. This one is worth some love.

Notes:

As I do more complex grilling. The temp of the grill is more important to me. Also I have mainly used  3-4 grills that functioned and cooked about the same until my new Weber last fall. This sucker is much hotter and if I cook on “high” it is so much different then “high” on other grills. So get out that thermometer. Use an oven one to check. So far the one in my lid is reasonably good which I hear is very unusual.
The grill method is the important part of this recipe. Add some smoke. The turkey will pick it up great. Use the brine you use for a holiday bird. Do what ever you want and it will work.

We will start with a brine: 2 qts. of water and add 1/4 cup each of kosher salt and brown sugar. Crush 2-3 cloves of garlic and add 2-3 bay leafs.

Trim and clean the turkey breast. This is about 4 1/2 lbs. of turkey breast.

Add the turkey to the brine and refrigerate for 3-6 hours.

Preheat grill on medium high to get temp of 350 to 400 initially. Mix a rub of 2 T brown sugar, 1 t each of kosher salt and chili powder, 1/2 t each oregano and cumin.

Rinse the breast well, pat dry then brush with a little olive oil.

Apply the rub.

Grill skin side down for about 10 minutes to get some browning of the skin then flip and turn off the direct heat the side of the grill with the meat. Place the thick side of the breast towards the heat. Keep the temp of the grill 350 to 375. Keep the lid closed and your hands off .

Cook until internal temp of 160 to 165 (about 1 3/4 to 2 hours). Remove from heat and let rest for 10 minutes before serving.

Grilled Brown Sugar Rubbed Turkey Breast
 
A way easy method for a moist and tasty turkey breast on the grill. This has been on my cooking “bucket list” for several years and now I will be repeating this frequently.
Serves: 8 servings
Ingredients
  • 4-5 pounds fresh turkey breast
The Brine
  • 2 qts water
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 2-3 cloves garlic crushed
  • 2-3 bay leafs
Rub
  • 2 T brown sugar
  • 1 t kosher salt
  • 1 t chili powder
  • ½ t oregano
  • ½ t cumin
  • 2 t oil
Instructions
  1. Start with a brine of 2 qts. of water and add ¼ cup each of kosher salt and brown sugar. Crush 2-3 cloves of garlic and add 2-3 bay leafs.
  2. Trim and clean the turkey breast. Add the turkey to the brine and refrigerate for 3-6 hours.
  3. Preheat grill on medium high to get temp of 350 to 400 initially. Mix a rub of 2 T brown sugar, 1 t each of kosher salt and chili powder, ½ t each oregano and cumin.
  4. Rinse the breast well, pat dry then brush with a little olive oil. Apply the rub.
  5. Grill skin side down for about 10 minutes to get some browning of the skin then flip and turn off the direct heat the side of the grill with the meat. Place the thick side of the breast towards the heat. Keep the temp of the grill 350 to 375. Keep the lid closed and your hands off .
  6. Cook until internal temp of 160 to 165 (about 1¾ to 2 hours). Remove from heat and let rest for 10 minutes before serving.

Updated
December 7 2013

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