Discover how to grill a turkey breast with a brown sugar rub to make it tasty and moist. Turkey is no longer just a Thanksgiving staple; it can also be a tasty summertime grilling treat.
For a number of years, this has been on my “bucket list” for cooking. I therefore grinned when I discovered a half-fresh, uninjected turkey breast at our neighborhood market. A thawed, previously frozen turkey breast can also be prepared as a grilled turkey breast, but a fresh turkey breast is preferable.
Although we enjoy baking a turkey breast, it was time to cross something off the list. What method should I use to grill my prize? A simple grill would be delicious, but it deserved more.
I began with a recipe for a brown sugar brine and rub that I saw in the Chicago Tribune last summer. A good beginning, but I modified, clarified, and added more information to the instructions.
This recipe calls for a bone-in, brine-free turkey breast half, but you can also use a whole butterflied turkey breast, a turkey tenderloin, or a boneless turkey breast.
What about whole frozen turkey breasts?
Yes, you can, but with some modifications.
Warning: NEVER BRINE A PREVIOUSLY BRINED OR INJECTED TURKEY BREAST
I’m going to start with a crucial brine for a grilled turkey or turkey breast. But I want to make it clear: DO NOT BRINE A TURKEY BREAST THAT HAS BEEN INJECTED OR BRINED PRIORLY. That’s something I’ll say a few times more before we’re done.
I recommend using 2 quarts of water and 1/4 cup of salt for a typical turkey brine. Garlic, brown sugar, and a bay leaf are a few additional flavors that I’ve added, but they’re not necessary.
The brine can be used to introduce other desired favors. Add some apple cider, perhaps a quartered orange. Go wild. But the most crucial factor is that the salt-to-fluid ratio remains roughly constant. It is not an exact science, so keep it close.
A quick salt note. Table salt has the following conversions: 1 teaspoon = 1 14 teaspoon Morton salt = 2 teaspoons Diamond Crystal salt
Refrigerate for 3-6 hours. Be sure to rinse off the brine and pat dry. Additionally, if you brine, do not add salt to the rub.
Even though we dislike rinsing poultry, the brine needs to be carefully removed.
You should consider your turkey to be contaminated, just like any other poultry. The directions on the package must be followed for completely thawing a frozen turkey breast.
See Chicken… To Rinse or Not to Rinse? for information on poultry safety.
A smoker box or a foil pack with holes are appropriate. Use the wood flavor you prefer but dont overdo it. Poultry will absorb smoke very well.
15 to 20 minutes per pound will be the total grilling time, but start early. You must use an instant-read thermometer and maintain accurate temperatures. The thickness of the breast will impact grilling time in addition to weight.
Yes, it may extend the cooking time some. But I prefer direct exposure to the heat.
For the final 5 to 10 minutes of grilling, lightly brush your favorite sauce on the skin. Keep the rub light if you intend to do this.
This recipe is listed in these categories. See them for more similar recipes.
If your turkey breast has not been injected or previously brined, brining is a great idea. Start with a brine: 2 qt. add 14 cup each of salt and brown sugar to 1 cup of water. Crush 2-3 cloves of garlic and add 2-3 bay leaves.
a 3 1/2 to 5 pound turkey breast, cleaned and prepared. This is about 4 ½ lbs. of turkey breast. The turkey should be added to the brine and chilled for 3-6 hours. Carefully rinse the turkey breast of the brine and pat it dry with paper towels.
The grill should be preheated to a surface temperature of 350 to 400 degrees. Clean and oil grill grates well. 2 tablespoons brown sugar, 1 teaspoon chili powder, and 1/2 teaspoon each of oregano and cumin are combined to make a rub. If you did not brine the breast or you are certain it was not injected, add 1 teaspoon of kosher salt.
Pat dry, then brush with a bit of oil. Apply the rub.
Grill the meat with the skin side down for about 5 minutes to get some skin browning, then flip it over and turn off the direct heat. Place the thick side of the breast towards the heat. Maintain the grill’s surface temperature between the direct and indirect sides at 350° to 375°. Close the lid and keep your hands away as much as you can.
Cook for about 1 1/2 to 2 hours, or until an internal temperature of 165°. The weight and thickness of the turkey breast, as well as your grill, will affect the cooking time. Please check the temperature early. DO NOT COOK BY TIME. After taking the pan off the heat, give it a 10-minute rest before slicing and serving.
Grilled Turkey Breast with Brown Sugar Rub
FAQ
How do you cook a turkey breast on the grill?
Cook the turkey breast, skin side up, over the foil pan over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 165° in the thickest part of the breast (not touching the bone), 1 to 1 12 hours. Brush the skin with the melted butter.
At what temperature is turkey cooked on the grill?
Cook the turkey to an internal temperature of 170°F in the breast and 180°F in the thigh using a meat thermometer. 10 to 16 lb. turkeys will take 2 to 3 hours to grill. When finished, take out and let it stand before carving for 15 minutes.
How long does it take to grill a turkey at 350?
10. Calculate turkey cooking time and temperature. Calculating 13 minutes per pound at 350°F for an unstuffed turkey is the simplest way to determine how long to roast a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.
How long does it take to grill a turkey breast per pound?
Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook for 11 to 13 minutes per pound, or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh but not touching bone reads 180 degrees.
How long does it take to grill a 2 lb turkey breast?
Your turkey breast should be grilled for 14–15 minutes per pound or until the internal temperature reaches 165°F and the juices run clear.
