This was the 2nd of three turkey breast recipes we tried this past Thanksgiving. This was a more traditional turkey recipe, basting throughout the cook with a lemon-garlic butter mixture.
- 1 bone-in skin-on turkey breast and 2 legs (optional)
- 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 tspn oregeno
- 1 tspn granulated garlic
- 1 tspn black pepper
- 1 tblspn finely chopped rosemary
For Lemon Garlic Baste
- Juice from 1 lemon
- 1 stick (8 tablespoons) of unsalted butter
- 3 cloves garlic, minced
- 1/2 tspn black pepper
- 1/2 tspn Morton’s kosher salt
- 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 seasoned well.
- Remove the turkey from fridge.
- Prep grill/smoker. Set up for indirect cooking at about 325-350 degrees Fahrenheit with wood chunks (preferably post oak) for smoking
- Make rub: combine kosher salt (1/3 tspn kosher salt per pound of turkey), oregeno, granulated garlic, black pepper, and rosemary.
- Apply rub evenly to all surfaces of the turkey.
- Place turkey in grill/smoker.
- Prepare the baste: melt butter in saucepan over low-medium heat and add garlic, salt, and pepper. Remove the pan from heat, and mix in juice from lemon.
- Once the turkey gets to about 140 degrees (around 45-60 minutes), use a basting brush to baste the turkey with the lemon-garlic butter mix. Repeat one or two more times (around the time internal temperature reaches 150 degrees and 155 degrees).
- Remove turkey from grill/smoker once internal temperature reaches 160-165 degrees Fahrenheit
- Slice turkey breast and serve.