Smoky Mesquite Brined Turkey Breast
Enhance your holiday gatherings or backyard barbecues with this Smoky Mesquite Brined Turkey Breast. Infused with the rich flavors of mesquite wood and a savory brine, this dish guarantees juicy, tender meat every time. The brining process not only enhances the turkey's natural flavor but also ensures that it stays moist while grilling. Perfectly seasoned and smoked to perfection, this turkey breast will be the centerpiece of any meal and will impress family and friends alike. Serve it with your favorite sides for an unforgettable feast.
8-10
Servings
230
Calories
11
Ingredients
Ingredients
black peppercorns
1 tablespoon (whole)
fresh thyme
2 sprigs (whole)
bay leaves
3 (whole)
garlic cloves
4-6 (sliced)
water
4 cups (filtered)
kosher salt
1/2 cup (none)
bone-in turkey breast
1 (6-8 lb) (rinsed and patted dry)
salt and pepper
to taste (ground)
softened butter
1/2 cup (none)
mesquite wood chips
1-2 cups (soaked in water for 30 minutes)
liquid for drip pan
enough to cover (water or low carb beer)
Instructions
1
In a large mixing bowl, combine the black peppercorns, fresh thyme, bay leaves, sliced garlic cloves, kosher salt, and water. Stir the mixture until the salt is completely dissolved.
2
Place the rinsed turkey breast in a food-safe container or roasting bag and pour the brine mixture over it, ensuring the turkey is fully submerged. Seal the container or bag and refrigerate for about 12 hours.
3
After the brining period, remove the turkey from the brine, draining and patting it dry with paper towels.
4
Soak the mesquite chips in water for approximately 30 minutes. Once soaked, drain them, and create small pouches by placing handfuls of the chips on pieces of aluminum foil, sealing the pouches with holes pricked in them using a fork.
5
Prepare your grill for indirect heat by setting up a drip pan. Fill the drip pan with your choice of liquid (water or low carb beer work great).
6
Rub the exterior of the turkey breast with softened butter and season generously with salt and pepper. You may also add some extra sliced garlic for added flavor.
7
Oil the grill grate to prevent sticking, then place a pouch of mesquite chips directly on the hot coals.
8
Position the turkey breast over the drip pan and cover the grill. Grill the turkey for several hours, turning it as necessary.
9
To maintain temperature and flavor, add a new pouch of mesquite chips and a few new coals every 30-45 minutes.
10
Cook the turkey until the internal temperature in the deepest part of the breast reaches 170°F, using an instant-read thermometer.
11
Once cooked, allow the turkey to rest, undisturbed, for 15-30 minutes before carving to retain its juiciness.
Nutrition Information
12g
Fat
1.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Mesquite Brined Turkey Breast?
It is a turkey breast recipe that involves brining the meat for 12 hours with herbs and spices, then grilling it over indirect heat with mesquite wood chips for a smoky, juicy finish.
How long should I brine the turkey breast?
The turkey breast should be refrigerated in the brine mixture for approximately 12 hours to ensure the meat is fully infused with flavor and stays moist.
What ingredients are needed for the turkey brine?
The brine consists of 1 tablespoon of black peppercorns, 2 sprigs of fresh thyme, 3 bay leaves, 4-6 sliced garlic cloves, 1/2 cup of kosher salt, and 4 cups of filtered water.
How do I prepare the mesquite wood chips?
Soak the mesquite wood chips in water for about 30 minutes. Afterward, drain them and place handfuls into aluminum foil pouches with small holes pricked in them.
What type of turkey breast is recommended for this recipe?
A 6-8 lb bone-in turkey breast is recommended. It should be rinsed and patted dry before processing.
What is the target internal temperature for the turkey?
The turkey should be cooked until the internal temperature in the deepest part of the breast reaches 170°F as measured by an instant-read thermometer.
How long should the turkey rest after grilling?
Allow the turkey to rest undisturbed for 15 to 30 minutes before carving to help retain its natural juices.
How many servings does this recipe provide?
This recipe yields approximately 8 to 10 servings.
What are the nutritional facts per serving?
Each serving contains approximately 230 calories, 12g of fat, 1.5g of carbohydrates, and 25g of protein.
What should I put in the grill's drip pan?
You can fill the drip pan with water or a low-carb beer to help maintain moisture during the grilling process.
How do I set up the grill for this recipe?
Set up your grill for indirect heat and place a drip pan under where the turkey will sit.
How often should I add new wood chips?
To maintain the smoky flavor and heat, add a new pouch of mesquite chips and a few new coals every 30 to 45 minutes.
What is the purpose of the butter rub?
Rubbing the exterior with 1/2 cup of softened butter helps flavor the skin and keeps the meat moist during the smoking process.
Can I add extra seasoning to the turkey?
Yes, you can season the exterior generously with salt, pepper, and even additional sliced garlic for enhanced flavor.
How do I prevent the turkey from sticking to the grill?
Before placing the turkey on the grill, ensure the grill grate is properly oiled.
Is this recipe suitable for low-carb diets?
Yes, with only 1.5g of carbohydrates per serving, it is a very low-carb and keto-friendly option.
Where should I place the mesquite chip pouch?
The pouch of mesquite chips should be placed directly on the hot coals.
What herbs are featured in this recipe?
The recipe uses fresh thyme and bay leaves to flavor the brine.
Is this turkey recipe good for the holidays?
Absolutely, it is specifically mentioned as a way to enhance holiday gatherings or Thanksgiving feasts.
How do I ensure the salt dissolves in the brine?
Stir the mixture of peppercorns, thyme, bay leaves, garlic, salt, and water in a large mixing bowl until the salt is completely dissolved.
Do I need to dry the turkey after brining?
Yes, after removing the turkey from the brine, you should drain it and pat it dry with paper towels.
What is the total number of ingredients?
There are 11 key ingredients required for this recipe.
Can I use beer instead of water for the drip pan?
Yes, a low-carb beer is suggested as a great alternative to water for the drip pan.
What is the preparation method for the garlic?
The garlic cloves should be sliced before being added to the brine or used as a rub.
How do I monitor the turkey's temperature?
Use an instant-read thermometer inserted into the deepest part of the breast.
Why is indirect heat used?
Indirect heat allows the turkey to cook slowly and evenly without burning the exterior while the smoke infuses the meat.
What wood type gives the signature flavor?
Mesquite wood chips are used to provide the distinct smoky flavor mentioned in the recipe name.
How many calories are in the turkey?
There are 230 calories per serving.
Is there any sugar in this recipe?
No, the recipe contains no added sugar and minimal carbohydrates.
What tools are needed for the wood chips?
You will need aluminum foil to create pouches and a fork to prick holes in them.