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Grilled Turkey Breast

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 20 mins
Total time 9 hrs, 35 mins
Yield Makes 8 servings

Ingredients

  • 1/3 cup kosher salt
  • 1/3 cup sugar
  • 3 bay leaves
  • 2 jalapeño peppers, halved
  • 2 tablespoons cumin seeds
  • Large, deep food-safe container
  • 1 (5- to 6-lb.) boned, skin-on fresh turkey breast*
  • Vegetable cooking spray
  • 1 tablespoon table salt
  • 1 tablespoon cumin seeds
  • 1 tablespoon paprika
  • 2 teaspoons freshly ground pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • Parsley-Mint Salsa Verde

How to Make It

  1. Stir together kosher salt, next 4 ingredients, and 2 qt. water in a large, deep food-safe container or stockpot until sugar is dissolved. Add turkey. Chill 8 hours or overnight, turning once.

  2. Coat cold cooking grate of grill with cooking spray, and place on grill. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Remove turkey from brine. Rinse turkey, drain well, and pat dry with paper towels.

  3. Stir together table salt and next 5 ingredients. Rub skin of turkey with mixture.

  4. Place turkey, skin side down, over lit side of grill, and grill, without grill lid, 4 to 5 minutes or until slightly charred. Transfer to unlit side, skin side up. Grill, covered with grill lid, 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 165°. Return turkey, skin side down, to lit side, and grill, covered with grill lid, 4 to 5 minutes or until skin is crisp.

  5. Remove turkey from heat; cover loosely with aluminum foil. Let stand 10 minutes. Serve with salsa verde.

  6. *Frozen turkey breast, thawed, may be substituted.