Has anyone ever grilled aTurkey Breast ?

[suz]

I decided to give this a try and I'm glad that I did. I bought a 4 1/2 lb Turkey Breast on the bone (Murrays) brined it for 1 hr and then put my dry rub(somewhat spicy) on it. Browned all sides, lowered the heat of the charcoal and cooked about 30 min more...delicious! Great leftovers...

 

[michael-in-phoenix]

I've cooked them on a weber kettle using indirect heat as well as on a rotisserie...

...on the gas grill.

We love them too. Excellent meals and, as you said, great leftovers.

I found that brining is essential due to the fact that the breast meat is typically dry and can be easily over-cooked. Brining gives a lot more leeway to the cooking time. I just rinse really well and it comes out great.

Also, the meat is cut from the bird so it can lose a lot of juices when it's cooking. Brining helps there as well.

Michael

 

[janet-in-nc]

Thanks. I am going to try this on my brandy new grill. A gas Weber.

 

[karennoca]

We do it all the time...love them. I fill the cavity with herbs, lemons, and baste with

a mixture of soy sauce, butter, lemon juice and fresh garlic. So good!

 

[suz]

I did it in my weber kettle as well... using med heat by slightly closing the bottom vent

 

[michael-in-phoenix]

Karen, this sounds magnificent. Soy, butter, lemon and garlic. Who knew?