Brined Grilled Turkey Breast Recipe
Brined Grilled Turkey Breast Recipe photo by Taste of Home

Brined Grilled Turkey Breast Recipe

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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
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling Grill: 1-1/4 hours + standing
MAKES: 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

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.


  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.
Editor’s Note: This recipe was tested with Morton brand kosher salt. It is best not to use a prebasted turkey breast for this recipe.
Originally published as Brined Grilled Turkey Breast in Taste of Home October/November 2009, p25

Medium-Bodied White Wine

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

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Reviewed Dec. 25, 2015

"Moist, perfectly seasoned!"

Reviewed Sep. 27, 2015

"This is amazing! And, easy, too. The entire family thought this was super moist & delicious. We put the turkey breast in an aluminum pan & covered with foil before placing on the grill, easy cleanup & recyclable aluminum. This will be made often."

Reviewed Dec. 3, 2011

"This was the first time I brined a turkey breast or anything! It was super moist and very tastey! I did not grill it but I did put it in a turkey baking bag. Everyone loved it and said we should do this to all of our turkeys. Will be brining again in the future!"

Reviewed Nov. 23, 2010

"Should have added that when I make it in the oven I leave about an inch of the brine in the dutch oven, then baste as usual. I cover it if it seems to get too brown. Cooked for the time recommended on the package for breast or whole turkey."

Reviewed Nov. 22, 2010

"I have made this recipe many times. It is absolutely the best recipe that I have ever made with turkey. Sometimes I have made it in the oven, too. Always juicy and delicious."

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