Grilled Citrus Turkey Breast
Bring Thanksgiving outdoors and give your oven a break this year! Greensbury's organic free-range bone-in turkey breast is the perfect option for a smaller gathering, and it's also the perfectly sized option for the grill. This recipe uses a citrus brine to impart sweet, tangy citrus flavors and tenderness, then is slowly grilled for a smoky finish. Light and refreshing, this non-traditional option will balance out the rich sides (and pie, of course!)
Category: Holiday, Main Dish
Prep Time: 14 hours
Cook Time: 1.5-2 hours
- 2 quarts water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 6 cloves garlic, smashed
- 2 oranges, sliced
- 1 lemon, sliced
- 2 handfuls fresh sage
- 2 fresh rosemary sprigs
- 1 Tbsp black whole peppercorns
- 4 cups ice
- 1 Greensbury Market Organic Free-Range Turkey Breast, thawed
- 1 orange, zested
- 1 lemon, zested
- 4 Tbsp butter, softened
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 onions, halved
- Kosher salt & freshly ground black pepper
- Instant-read meat thermometer
- Disposable aluminum pan
- In a large stockpot, combine all brine ingredients except ice.
- Heat brine over medium-high heat and simmer, stirring periodically, until sugar and salt have dissolved.
- Remove from heat, stir in ice. Let cool completely.
- Once completely cool, place thawed breast in brine and ensure it is fully submerged. Cover with lid or plastic wrap and place in fridge for at least 12 hours.
- Remove turkey breast from brine and discard brine.
- Pat completely dry with paper towels. Sprinkle entire surface with kosher salt and pepper. If possible, return breast uncovered in fridge for 1-2 hours to remove remaining moisture.
- Preheat grill over indirect medium heat, around 350 degrees.
- Combine butter, zests, onion powder and garlic powder and cover turkey breast with mixture.
- Place turkey breast on top of cut onion halved in disposable aluminum pan.
- Cook breast uncovered in grill with lid closed until internal temperature in thickest part of breast reaches 140 degrees, checking starting at 1 hour. Increase heat to high or 450-475 degrees. Finish cooking on high heat and remove when internal temperature in breast reaches 165 degrees.
- Let rest for 10-15 minutes before slicing and serving.