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1 hour 5-2 minutes
Bring Thanksgiving outdoors and give your oven a break this year! Greensbury's organic free-range bone-in turkey breast is the perfect option for a smaller gathering, and it's also the perfectly sized option for the grill. This recipe uses a citrus brine to impart sweet, tangy citrus flavors and tenderness, then is slowly grilled for a smoky finish. Light and refreshing, this non-traditional option will balance out the rich sides (and pie, of course!)
2 quarts water
1/2 cup kosher salt
1/2 cup brown sugar
6 cloves garlic, smashed
2 oranges, sliced
1 lemon, sliced
2 handfuls fresh sage
2 fresh rosemary sprigs
1 Tbsp black whole peppercorns
4 cups ice
1 Greensbury Market Organic Free-Range Turkey Breast, thawed
1 orange, zested
1 lemon, zested
4 Tbsp butter, softened
1 tsp onion powder
1 tsp garlic powder
2 onions, halved
Freshly ground black pepper
In a large stockpot, combine all brine ingredients except ice.
Heat brine over medium-high heat and simmer, stirring periodically, until sugar and salt have dissolved.
Remove from heat, stir in ice. Let cool completely.
Once completely cool, place thawed breast in brine and ensure it is fully submerged. Cover with lid or plastic wrap and place in fridge for at least 12 hours.
Remove turkey breast from brine and discard brine.
Pat completely dry with paper towels. Sprinkle entire surface with kosher salt and pepper. If possible, return breast uncovered in fridge for 1-2 hours to remove remaining moisture.
Preheat grill over indirect medium heat, around 350 degrees.
Combine butter, zests, onion powder and garlic powder and cover turkey breast with mixture.
Place turkey breast on top of cut onion halved in disposable aluminum pan.
Cook breast uncovered in grill with lid closed until internal temperature in thickest part of breast reaches 140 degrees, checking starting at 1 hour. Increase heat to high or 450-475 degrees. Finish cooking on high heat and remove when internal temperature in breast reaches 165 degrees.
Let rest for 10-15 minutes before slicing and serving.