• 8servings
  • 890minutes
  • 490calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup(s) salt

  2. 1 bone-in turkey breast (about 6 lb)

  3. Rub

  4. 1 tablespoon(s) paprika

  5. 1 tablespoon(s) chili powder

  6. 1 tablespoon(s) granulated sugar

  7. 1 tablespoon(s) brown sugar

  8. 1 teaspoon(s) salt

  9. 1 teaspoon(s) freshly ground pepper

  10. 2 tablespoon(s) oil

  11. Cranberry-Orange Barbecue Sauce (recipe follows)

Instructions Jump to Ingredients ↑

  1. Put salt and 2 cups very hot water in a tall 8-qt pot. Stir until salt dissolves. Add 2 cups ice cubes; stir until water is cold. Place turkey in pot, skin side down, and add enough cold water to cover. Stir brine around turkey, cover pot and refrigerate at least 12 hours, or overnight.

  2. Rub: Mix ingredients, except oil, in a bowl. Stir in oil.

  3. Prepare a charcoal or gas grill for covered indirect grilling over medium heat. Have ready a disposable foil roasting pan.

  4. Remove turkey from brine; pat dry with paper towels. Rub spice mixture over breast, working some under skin. Place in foil pan.

  5. Place pan on grill rack as grill manufacturer directs for indirect cooking. Cover grill and cook 1 1⁄2 to 2 hours, or until an instant read thermometer inserted in thickest part of breast, not touching bone, registers 165°F. Remove turkey to cutting board; let rest 30 minutes before slicing. Serve with Cranberry-Orange Barbecue sauce.


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