The secret to a perfect turkey, no matter how you cook it? Brine it. I don't care if it was injected with broth before the grocery store froze it! Brine it! It'll add way more flavor than the plain broth that it was (potentially) already doused with, and doing so right before you cook it will make sure it doesn't dry out. I added cinnamon sticks and sliced orange to add that mulled autumn flavor - leave all these add-ins in the brine to impart even more flavor as the turkey sits.
I live in Texas, where I could grill year-round with very little accommodation, but you can roast it in the oven at 350 F until fully cooked if that's your preferred Thanksgiving cooking method.
For the turkey:
- 1 - 6 lb bone-in turkey breast, thawed
- 1 Tbs salt
- 1 Tbs ground black pepper
For the brine:
- 8 c water
- 3 c ice
- 1/2 c kosher salt
- 1 onion, peeled and sliced
- 6 garlic cloves, peeled
- 1 orange, sliced
- 2 cinnamon sticks
In a medium saucepan, bring 4 c water, salt, onion, garlic, orange, and cinnamon to a boil over high heat, then reduce head to medium and simmer uncovered 30 minutes. Remove from heat and stir in 3 c cubed ice.
In a turkey-sized oven bag, add iced brine and an additional 4 c ice water. Place thawed turkey into the bag and tie closed. Refrigerate 12 to 18 hours.
Drain brine and place turkey into a bowl, covered with a paper towel. Let sit in the refrigerator 6 to 24 hours until ready to grill.
Preheat grill to medium-high heat. Season turkey with salt and pepper.
Grill over indirect heat, with the grill closed, until internal temperature is 165 F in the thickest part of the breast (not touching bone), about 1 to 1 1/2 hours.
Remove from grill and let rest 15 minutes for easier slicing.
The Perfect Thanksgiving Turkey
Ingredients
- 1 - 6 lb bone-in turkey breast, thawed
- 1 Tbs salt
- 1 Tbs ground black pepper
- 8 c water
- 3 c ice
- 1/2 c kosher salt
- 1 onion, peeled and sliced
- 6 garlic cloves, peeled
- 1 orange, sliced
- 2 cinnamon sticks
Instructions
- In a medium saucepan, bring 4 c water, salt, onion, garlic, orange, and cinnamon to a boil over high heat, then reduce head to medium and simmer uncovered 30 minutes. Remove from heat and stir in 3 c cubed ice.
- In a turkey-sized oven bag, add iced brine and an additional 4 c ice water. Place thawed turkey into the bag and tie closed. Refrigerate 12 to 18 hours.
- Drain brine and place turkey into a bowl, covered with a paper towel. Let sit in the refrigerator 6 to 24 hours until ready to grill.
- Preheat grill to medium-high heat. Season turkey with salt and pepper.
- Grill over indirect heat, with the grill closed, until internal temperature is 165 F in the thickest part of the breast (not touching bone), about 1 to 1 1/2 hours.
- Remove from grill and let rest 15 minutes for easier slicing.
Nutrition Facts
Calories
412.82Fat (grams)
5.59Sat. Fat (grams)
1.58Carbs (grams)
5.86Fiber (grams)
1.03Net carbs
4.83Sugar (grams)
2.77Protein (grams)
80.35Sodium (milligrams)
6358.66Cholesterol (grams)
211.68
