Brined Mesquite Grilled Turkey Breast

The scent of mesquite smoke always transports me back to my childhood summers in Texas. My grandfather, a man of few words but masterful at the grill, would slow-smoke everything from brisket to ribs over mesquite coals. One year, he decided to try a turkey breast, and the results were extraordinary. The smoky flavor infused the juicy, tender meat, creating a taste I’ve been chasing ever since. This recipe is my attempt to recreate that cherished memory, bringing together the magic of mesquite and the perfect brine for an unforgettable grilled turkey experience.

Recipe Overview

• Prep Time: 30 minutes (plus 12 hours brining)
• Cook Time: 2-3 hours
• Total Time: 14-15 hours
• Servings: 6-8
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

For the Brine:

• 1 tablespoon black peppercorns
• 2 sprigs fresh thyme
• 3 bay leaves
• 4-6 garlic cloves, sliced
• 4 cups water
• 1/2 cup kosher salt

Other:

• 1 (6-8 lb) bone-in turkey breast
• Salt and pepper
• Softened butter
• Mesquite wood chips
• Liquid of your choice (water or low carb beer)

Equipment Needed

• Large food-safe container or roasting bag
• Grill
• Aluminum foil
• Instant-read thermometer
• Drip pan

Instructions

1. Prepare the Brine: In a large bowl or pot, combine the water, kosher salt, black peppercorns, fresh thyme, bay leaves, and sliced garlic cloves. Stir until the salt is completely dissolved. This is crucial for ensuring the brine effectively penetrates the turkey.
2. Brine the Turkey: Rinse the turkey breast thoroughly under cold water. Place the turkey into a large, food-safe container or a roasting bag. Pour the brine mixture over the turkey, ensuring it’s completely submerged. If using a roasting bag, cinch it tightly to minimize air pockets. Refrigerate the turkey in the brine for approximately 12 hours. This step is essential for infusing moisture and flavor into the meat.
3. Soak the Mesquite Chips: While the turkey is brining, soak the mesquite chips in enough water to cover them for approximately 30 minutes. Soaking the chips prevents them from burning too quickly and allows them to smolder, producing a consistent smoke.
4. Prepare the Grill: Prepare your grill for indirect heat. This means arranging the coals on one side of the grill and leaving the other side empty. Place a drip pan on the empty side of the grill. Fill the drip pan with your liquid of choice, such as water or low-carb beer. The liquid in the drip pan will help to keep the turkey moist during cooking.
5. Prepare the Mesquite Pouches: Drain the soaked mesquite chips. Place small handfuls of the drained chips onto squares of aluminum foil. Fold the foil over to create pouches and prick several small holes in the foil with a fork. These pouches will allow the smoke to escape gradually.
6. Season the Turkey: Remove the turkey from the brine and pat it dry with paper towels. Rub the outside of the turkey breast generously with softened butter. Season liberally with salt and pepper. If desired, you can also add garlic powder or other seasonings at this stage.
7. Oil the Grill Grate: Lightly oil the grill grate to prevent the turkey from sticking.
8. Start Grilling: Place a pouch of mesquite chips directly on the coals. Place the turkey breast on the grill grate over the drip pan (on the side without the coals). Cover the grill.
9. Grill the Turkey: Grill the turkey for several hours, turning the turkey as needed to ensure even cooking. Add a new pouch of mesquite chips and a few new coals about every 30-45 minutes to maintain a steady heat and consistent smoke.
10. Check for Doneness: Cook until the meat in the deepest part of the breast registers 170°F using an instant-read thermometer. This is the safe internal temperature for cooked turkey. Remember to insert the thermometer into the thickest part of the breast, avoiding the bone.
11. Rest the Turkey: Once the turkey reaches 170°F, remove it from the grill and allow it to sit for 15-30 minutes, undisturbed, before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

Expert Tips & Tricks

• Brine Time is Key: Don’t skip the brining step! It’s crucial for juicy and flavorful turkey. While 12 hours is ideal, you can brine for up to 18 hours. Just be sure to monitor the saltiness.
• Temperature Control: Maintaining a consistent grill temperature is vital for even cooking. Use a grill thermometer to monitor the temperature inside the grill, aiming for around 325-350°F.
• Mesquite Intensity: Mesquite wood has a strong flavor. If you prefer a milder smoke flavor, you can use a blend of mesquite and another wood, such as applewood or hickory.
• Basting for Extra Moisture: While the brine helps keep the turkey moist, you can baste it with melted butter or pan drippings every hour for added moisture and flavor.
• Don’t Overcook: Overcooked turkey is dry turkey. Use an instant-read thermometer to ensure you cook it to the correct internal temperature (170°F) and avoid overcooking.

Serving & Storage Suggestions

Serve the brined mesquite grilled turkey breast sliced and drizzled with the pan juices, if available. It’s delicious on its own or served with classic Thanksgiving sides like mashed potatoes, stuffing, cranberry sauce, and green bean casserole.

Leftover turkey can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the turkey in freezer-safe bags or containers for up to 2-3 months.

To reheat, slice the turkey and warm it gently in a skillet with a little broth or gravy to prevent it from drying out. You can also reheat it in the oven at 325°F, covered with foil, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	539 kcal	–
Calories from Fat	215 g	40%
Total Fat	23.9 g	36%
Saturated Fat	6.5 g	32%
Cholesterol	221.1 mg	73%
Sodium	7278.1 mg	303%
Total Carbohydrate	1.2 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0 g	0%
Protein	74.7 g	149%

Please note that nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Herb Variations: Experiment with different herbs in the brine. Rosemary, sage, or oregano would all be delicious additions.
• Spice It Up: Add a pinch of red pepper flakes to the brine for a touch of heat.
• Sweet and Smoky: Brush the turkey with a maple-bourbon glaze during the last 30 minutes of grilling for a sweet and smoky flavor.
• Different Wood Chips: While mesquite is classic, you can use other wood chips, such as applewood, hickory, or pecan, for a different smoke flavor.
• Butter Alternative: If you are dairy-free, substitute the butter with olive oil or another plant-based oil.

FAQs (Frequently Asked Questions)

Q: Can I use a frozen turkey breast for this recipe?
A: Yes, but be sure to thaw it completely in the refrigerator before brining. This could take several days, depending on the size of the turkey breast.

Q: How do I know if my grill is set up for indirect heat?
A: Indirect heat means the food is not directly over the heat source. Arrange your coals on one side of the grill and place the food on the other side. You can use a two-zone fire, with hot coals on one side, or use the ‘snake’ method, where coals are lined around the edge of the grill.

Q: Can I brine the turkey for longer than 12 hours?
A: Yes, you can brine it for up to 18 hours, but be mindful of the saltiness. If you brine for longer, you may want to reduce the amount of salt in the brine slightly.

Q: What if I don’t have mesquite wood chips?
A: You can use other wood chips, such as applewood, hickory, or pecan. Each will impart a different flavor to the turkey.

Q: How do I prevent the turkey from drying out on the grill?
A: Brining is key to preventing dryness. Also, make sure to maintain a consistent grill temperature and avoid overcooking the turkey. You can also baste it with melted butter or pan drippings during cooking.

Final Thoughts

This Brined Mesquite Grilled Turkey Breast is more than just a recipe; it’s an experience. It’s about capturing the essence of smoky flavors, tender textures, and cherished memories. I encourage you to try this recipe, experiment with different herbs and spices, and create your own grilling masterpiece. Share your creations with friends and family, and let the aroma of mesquite bring you closer together. I’m confident this recipe will become a new favorite in your household, just as it has in mine. Don’t hesitate to share your feedback and let me know how it turns out. Happy grilling!