Coriander & Herb Whole Turkey Breast
Author: 
Recipe type: Dry brining technique and indirect grilling
Serves: 6 to 12
 
Cook’s Note: Fresh turkey breast works the best. However, a thawed frozen turkey will do as long as it has not been enhanced with a salt solution. The added solution will make the meat too salty if also brined.
Ingredients
  • One 5 to 12 pound whole, bone-in turkey breast (see Cook’s Note above)
  • Olive oil
  • Dry brine for every 5-pounds of turkey:
  • 1 tablespoon Kosher salt (Diamond Crystal) per 5 pounds of turkey or roughly ¾ teaspoon per pound
  • 1 tablespoon ground coriander + a pinch for grilling
  • 1½ teaspoons dried thyme per tablespoon of salt + a pinch for grilling
  • 1½ teaspoons dried sage or marjoram or dried crushed rosemary
  • 1 teaspoon freshly ground black pepper per tablespoon of salt + a more for grilling
  • Extras: Plastic wrap and aluminum foil
Instructions
  1. Trim away excess skin and fat from turkey breast. Smooth out the skin and set aside. Stir together the dry brine ingredients. Sprinkle a couple teaspoons of the mix over the cavity and sprinkle the remainder over the top of the breast using more where the meat is thicker. Wrap the breast tightly with plastic wrap and place in the refrigerator on a tray or in a shallow bowl for 2 to 3 days (I did three).
  2. Remove turkey from refrigerator, unwrap and thoroughly rinse with cold water to remove any excess salt. Smooth down skin (I hold the skin in place with T-pins to keep it from pulling back) and drizzle with olive oil. Season with coriander, freshly ground black pepper and more thyme, if desired.
  3. Set up grill for indirect cooking with medium low heat. Place a drip pan below where the turkey breast will sit. Brush and oil grate before grilling.
  4. Place turkey on grill over drip pan. I like to use a digital probe thermometer to take a lot of the guesswork out.
  5. If it is already a nice color, cover with foil and continue cooking until the internal temperature reaches 155°F. Or like mine, the top was browning faster than the lower half; I covered just the portion was browning.
  6. The turkey is actually cooked at 165°F, but carryover cooking will raise the temperature another 10 degrees (I promise). I pulled mine at 155°F and reached 167°F. Let it stand tented with aluminum foil for 20 minutes while the juices repose before carving – otherwise they all run out and you have dry turkey.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/3318/