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Brined Grilled Turkey Breast Recipe

Brined Grilled Turkey Breast Recipe

You'll want to give thanks for this mouthwatering, slightly sweet turkey! A hint of spice makes this one of our best turkey recipes ever. —Tina Mirilovich, Johnstown, Pennsylvania
TOTAL TIME: Prep: 20 min. + chilling Grill: 1-1/4 hours + standing YIELD:6 servings


  • 2 quarts cold water, divided
  • 1/2 cup kosher salt
  • 1/2 cup packed brown sugar
  • 1 tablespoon whole peppercorns
  • 1 boneless skinless turkey breast half (2 to 3 pounds)
  • 1/4 cup canola oil
  • 1/4 cup sesame oil
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 2 tablespoons honey
  • 3 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes


  • 1. In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the remaining cold water to cool the brine to room temperature.
  • 2. Place a large resealable plastic bag inside a second plastic bag; add turkey breast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a pan. Refrigerate for 4-6 hours.
  • 3. Prepare grill for indirect heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Place turkey over drip pan and grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°, basting occasionally with sauce. Cover and let stand for 10 minutes before slicing. Yield: 6 servings.

Nutritional Facts

5 ounces cooked turkey equals 364 calories, 19 g fat (2 g saturated fat), 94 mg cholesterol, 553 mg sodium, 8 g carbohydrate, trace fiber, 38 g protein.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer