First I’m brining the turkey breast (which 4 lbs) in approx. 
- 2 cups apple juice
- 2 cups water
- 1 tablespoon chipotle w/sauce
- 1/4 cup sea salt
- 3 bay leaves
- 2 tablespoons honey
- 1/2 sweet onion roughly chopped
The turkey breast is soaking in the brine in the fridge for a couple hours. Overnight would be better but if you’ve been reading this blog at all, you know I usually don’t plan that far ahead!
I mixed about a tablespoon of "sauce" from canned chipotle with 4 tablespoons of butter and 2 tablespoons of honey. Fresh salt and pepper are in the mix too. The butter spread is going underneath the skin on the turkey breast. I have this beast sitting in a v-rack to be cooked indirectly on the roast pan in the BGE around 275%. Salt and pepper w/a little Emeril’s Bayou Blast all over the turkey.
Our four pound turkey breast (w/bone) took about 3.5 hours on the BGE. And it was worth the wait! Juicy, delicious and fork-tender.
I served this with roasted potatoes and green beens with pancetta and shallots. To drink: 2005 Matrix Pinot Noir from California.
This looks wonderful. I going to try it for Thanksgiving. I assume the breast is sitting on grill with cavity facing down, but this is not clear from the pic. Clarify?
mephic10c the breast was not directly on the grill. It was cooked in a v-rack in the pan (just like the photo) with the cavity facing down.
Enjoy!
is this turkey breast boneless or bonein ??
this one was “bone in”
I just love these recipe, I tried doing it and marinating the turkey breast for 24 hours the turkey had absorb the flavor of the sauce and it was really juicy.
Best turkey receipe on the web!
thank you! 🙂
I smoke this every fall on the egg, This is my goto recipe for turkey breast. Thank you for sharing!!
Thanks, Chuck!