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Remove the turkey breast from its packaging. Place it on a plate and pat it with paper towels to remove excess juices. Remove the giblets and neck, if in one of the cavities, and throw away. (We don't need them.)
Using your hands or the back of a spoon, gently separate the skin from the breast.
Using a sharp knife, cut slits into the breasts in the front and on the back.
Next, prepare the marinade by adding all the ingredients to a bowl large enough to fit the turkey breast and all the liquid.
Whisk to combine and dissolve the sugar and salt, then add the turkey. Massage the marinade into the turkey. Make sure it is completely or mostly submerged in the marinade.
Flip the turkey breast side down in the marinade, cover with plastic film and refrigerate overnight, flipping it every 4 or so hours, or as often as you remember.
Remove the breast with the marinade from the fridge in the morning, and let it and the marinade warm to room temperature.
Remove the turkey from the marinade an hour or two prior to grilling it and pat it dry with a paper towel. This helps the skin start to dry up and will avoid flare ups, as well as help the skin crisp up.
Preheat the grill 350F. When the grill has come to temperature, turn off the middle burners so that the turkey can grill at the center on indirect heat.
Grill the turkey breast side up, in between burners or on indirect heat, for about an hour and a half.
Take the turkey's temperature. When it reaches 165F at the thickest part of the breast, the turkey is done.
Remove from the grill, and let it rest for 10-15 minutes before slicing and enjoying.