This is the 1st of 3 recipes for turkey breast that will impress your family members on Thanksgiving. Unlike the two other recipes, this one involves skinless boneless chicken breast and a ton of butter! The recipe is adapted from Aaron Franklin’s version and Rehan Jaffery’s turmeric ghee whole turkey. Towards the end of the cook, the turkey is wrapped with butter to help keep it moist and create a basting sauce for serving.
- 1 boneless skinless turkey breast
- 1 tspn Morton’s kosher salt per pound of turkey breast – for dry brining
- 1/3 tspn Morton’s kosher salt per pound of turkey breast – for dry rub
- 1 stick unsalted butter
- 1 tspn thyme
- 1 tspn garlic powder
- 1 tspn black pepper
- Dry brine turkey: sprinkle entire surface of turkey with kosher salt (1 tspn per pound of turkey breast). Rest in fridge for 8-24 hours. This will ensure that the interior of the turkey breast will be salted well.
- Remove the turkey from fridge.
- Prep the grill/smoker. Set up for indirect cooking at about 250 degrees Fahrenheit. Add wood chunks (preferably post oak).
- To the turkey breast, apply the dry rub mixture of kosher salt (1/3 tspn per pound of turkey), thyme, garlic powder, and black pepper.
- Put turkey breast in grill/smoker and cook until about 150 degrees.
- Prep the aluminum wrap. Cut a stick of butter into 5 pieces and place 3 in the middle of the aluminum (see pic below).
- Remove turkey from grill at 150 degrees and place, top down, on butter in aluminum wrap. Place the remaining two butter pieces on top and wrap up in the aluminum foil (see pic below).
- Return turkey – now wrapped in aluminum – to grill/smoker and cook until it reaches 160 degrees.
- Remove the turkey and slice for serving. Make sure to scoop up the melted butter and pour over turkey before serving (see pics below).
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