Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This smoked turkey breast is great for entertaining because it feeds a crowd. Plus there's not much to do except wait while the brine turns the bird luxurious and then wait again until the grill turns it irresistible.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2009

Gallery

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 4 cups (1 quart) water, salt, shallot, garlic, lemon zest, thyme, sage, bay leaves and allspice berries in a large saucepan; bring to a boil. Remove from the heat and let cool to room temperature, about 1 hour.

    Advertisement
  • Pour the brine into a large bowl or clean tub; add the remaining 8 cups (2 quarts) water. Set turkey in the brine and refrigerate for 6 hours.

  • Two hours before preheating the grill, place wood chips in a large bowl of water to soak.

  • About 20 minutes before you are ready to grill, preheat a gas grill with all burners lit to 300 degrees F or build a fire in a charcoal grill and let it burn down to low heat (about 300 degrees F).

  • Drain the wood chips. If using a gas grill, fold a 12-by-20-inch piece of heavy-duty foil in half to create a 12-by-10-inch double-thick piece. Transfer the wet wood chips to the center of the foil and crimp up the edges to create a "basket." (If you have a gas grill with a smoking box, place the chips directly into the box.) Set the foil basket on the grill rack directly over the heat source. If using a charcoal grill, you will add the chips directly to the coals as the turkey cooks.

  • If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side.

  • Remove the turkey from the brine, pat dry and set on the unheated side of the grill rack.

  • If using a charcoal grill, place one-third of the wood chips on the coals. Close the lid and roast undisturbed for 40 minutes.

  • Rotate the turkey 180 degrees, add half the remaining wood chips to the coals if using a charcoal grill, cover and continue roasting for 40 minutes.

  • Rotate the turkey 180 degrees one more time, add the remaining wood chips if using a charcoal grill, cover and continue roasting until an instant-read thermometer inserted into the meat without touching bone registers 165 degrees F, 40 minutes to 1 hour more. Transfer the turkey to a clean cutting board and let rest for 10 minutes before carving.

Tips

Equipment: 1 pound wood chips for smoking, such as apple or hickory wood

Shopping tip: This recipe was developed for a minimally processed turkey. You can use a turkey breast that has been “enhanced” with saline solution (check the label for added sodium to be sure), but reduce the brining time to 3 hours. Overbrining an already “enhanced” turkey breast will make it too salty.

Nutrition Facts

125 calories; protein 25.6g; fat 1.8g; saturated fat 0.5g; cholesterol 68mg; vitamin a iu 9.4IU; folate 7.7mcg; calcium 7.9mg; iron 0.6mg; magnesium 27.3mg; potassium 211.9mg; sodium 189.4mg.
Advertisement