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Poke several holes with fork on both sides of packets to allow smoke to escape. Set aside. 2 Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. 3 Mix butter, garlic, paprika, thyme, sage and salt in small bowl until well blended. Rub 1/2 of the mixture under skin of turkey.
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Brush the turkey skin with the melted butter and grill the turkey breast, skin side up, positioned over the foil pan, over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 165º in the thickest part of the breast (not touching the bone), 1 to 1 ½ hours. Baste the turkey with the melted.
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Brine. Add the salt, sugar and 2 cups of water to a large pot over medium heat and stir until the salt and sugar are dissolved (no need to boil) Remove from heat immediately. Add the ice and stir to cool. Add the thawed turkey breast then add a gallon of cold water. Cover the pot and refrigerate 12 to 24 hours.
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Heat a gas or charcoal grill to 375 degrees F. Place the pan on the grill, and close the grill lid. Cook for about 1 1/2-2 hours, basting with the pan juices every 30 minutes. The turkey is done when a meat thermometer inserted into the thickest part of the breast registers an internal temperature of 165 degrees F.
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Instructions: Blot the turkey breast dry with a paper towel and trim off any excess skin or fat. Place the turkey breast on a rimmed baking sheet and let sit out at room temperature for 1 hour. Soak wood chips in water for at least 30 minutes. In a medium bowl combine the softened butter, mixed herbs, lemon zest and orange zest.
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Prior to grilling, allow the turkey breast to sit at room temperature for about 30 minutes to 1 hour, depending on the size of the breast. 1. Setup the Grill: Preheat the grill to 375-400℉ and set it up for indirect cooking. For a gas grill, turn off one burner and place the turkey on the side with the burner off.
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Turn off the heat/burner under the turkey and place it on one side of the grill. Close the lid on the grill. Preheat the grill to 350-375 degrees Fahrenheit (176.7-190C). Turn the breast 180 degrees after 30 minutes to bring the opposite side of the turkey closer to the fire (for even cooking).
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Grill the breast for 1 to 1 1/2 hours, and baste it every 20 minutes. Periodically brush a coat of the melted butter and citrus mixture over the turkey's skin. When the skin looks golden, insert a food thermometer into the thickest part of breast (without touching the bone).
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Blend all marinade ingredients in an additional large plastic resealable food tote; insert turkey breast. Tightly seal the bag; flip the bag several times to coat the turkey nicely. Put the bag into a 13×9-inch pan. Step 2. Heat one side of a gas grill on a medium or charcoal grill until the coals are ash-white.
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For example, a 4-pound (1.8 kg) turkey breast would take about 1 hour to cook. However, it's recommended to rely on the thermometer for accurate cooking time rather than just relying on the weight of the turkey breast. To start grilling the bone-in turkey breast, preheat the grill to 325°F (163°C).
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Make the marinade: in a container with a lid large enough to hold the turkey breast , combine the butter, olive oil, vinegar, shallots, garlic, Worcestershire sauce, brown sugar, thyme, salt and pepper. Place the turkey in the container and turn it so that it is well coated with the mixture. Cover and marinate in the fridge for 6 to 36 hours.
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Instructions. 01 In a large 8-quart stockpot, dissolve the salt in the hot water. Add the rest of the brine ingredients and stir to combine. Let cool to room temperature. Add the ice cubes to the brine. 02 Rinse the turkey breast under cold water and then place it in the brine.
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Smoked Turkey. Preheat smoker to 250 degrees according to manufacturer's directions. In a small bowl combine the olive oil, butter, garlic powder, dried basil, ground sage, paprika, salt and pepper. Rub the seasoning mixture on the inside of the turkey breast, then gently lift up the skin and rub it under the skin and on top of the skin.
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Place turkey breast on one side of grill and turn off the heat/burner under the turkey. Grill with lid closed. Adjust temperature of BBQ to achieve 350-375F (176.7-190C). After 30 minutes, turn breast 180 degrees to allow other side of turkey to be closer to the heat (for even cooking).
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Grilled bone in turkey breast, the grilling: Place your breast with the thickest part of the meat towards the heat. After the first half hour rotate the breast so the thinner part is facing the heat. After another half an hour check the temperature, hopefully you will be in the 145 or up range. If not rotate again and continue to check your.
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Rub your dry seasonings into the meat. Place the meat breast side up on a rack in a shallow roasting pan. Set your oven to 350 degrees Fahrenheit and put the pan with the turkey inside. After the turkey turns golden brown, loosely cover it with an aluminum foil tent (it will help prevent over-browning)