Grilled Brown Sugar Rubbed Turkey Breast

Great grilled turkey with brown sugar rub. Oh so moist and tasty. Grill that bird today.

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 it deserved more. I may not see another for years. It needed to be 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

Notes:

We will start with a brine: 2 qt. 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.

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

Preheat grill on medium high to get the 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

Votes: 13 Rating: 4.15 You: Rate this recipe!

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An 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.

• CourseMain Course
• CuisineAmerican

Servings	Prep Time
8 servings	180 minutes

Cook Time

120 minutes

Servings Prep Time 8 servings 180 minutes

Cook Time 120 minutes

Grilled Brown Sugar Rubbed Turkey Breast Votes: 13 Rating: 4.15 You: Rate this recipe! Print Recipe An 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. CourseMain Course CuisineAmerican Servings Prep Time 8 servings 180 minutes Cook Time 120 minutes Servings Prep Time 8 servings 180 minutes Cook Time 120 minutes

Ingredients

• 4-5 pounds fresh turkey breast

The Brine

• 2 qts water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2-3 cloves garlic crushed
• 2-3 bay leafs

Rub

• 2 tablespoons brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 2 teaspoons oil

Servings: servings

Units:MetricUS Imperial

Instructions

1. Start with a brine of 2 qt. 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.
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 a 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.
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 1 3/4 to 2 hours). Remove from heat and let rest for 10 minutes before serving.

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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Last Updated
July 7, 2016