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What's up, guys, this is Chef Mark.
We're gonna do a honey-brined turkey breast,
but instead of going in on the oven like we normally do,
we're actually gonna put it out on the grill
and put some barbecue flavor on it.
So, grab our honey-brined turkey breast.
We've already brined these, so when you get home,
the end result is gonna be something that's absolutely moist
and really gorgeous tender.
So let's go grab the stuff to go with this bad boy.
We need some seasoning for our turkey breast,
so we're gonna go with a barbecue seasoning shaker here.
Just as the name suggests, it's gonna be a perfect blend of spices
to put on the grill.
Okay, the last thing I need to grab for our turkey here
is a sauce to go along with it.
Any one of these barbecue sauces will work.
I've got Memphis, a little smoky Kansas City.
Today I'm gonna go with a brown sugar,
adds a little bit more sweetness, which is what I'm looking for today.
So, let's go put this thing together.
So let's give you another option to do your turkey breast
rather than put it inside in the oven.
We're gonna do it outside on the grill
and all we need is a couple items.
We got a hot grill, it's been heating for about ten minutes or so.
I'm gonna take my basting oil
and put that over and I've got
a little of our barbecue seasoning over the top.
And for me, what I like to do afterwards,
I like to rub that in--if you wanna get your hands on it, great,
or take a basting brush like this
and sort of spread that around, make sure that oil's
nice and evenly coated.
That'll help to promote even cooking on the grill.
And as simple as that, all we're gonna do is come over to the grill
and I've got a little bit of oil-soaked clothed here
and I just brush that down.
Cleaned the grill already, and all we're gonna do
is go on the grill with this
and we're gonna sear it for about two to three minutes
on each side, and then once we flip that over again,
we're gonna turn the grill down to low,
put the lid on, and we're gonna let that go for about an hour.
We're gonna let this rise up to about 165 degrees
and that's where we're looking for.
So this has been about two, three minutes here
and this is ready to flip.
All we want is that really nice, gorgeous brown,
even those crisscross marks on the top of that.
Nice and caramelized on the top, it'll go another two or three minutes.
Then all we're gonna go is we're gonna turn this down to low,
the whole grill, put the lid down,
and we're gonna let it go for about an hour.
The only thing is is you wanna make sure that you're available
to check this periodically.
You want to make sure that you're out by the grill,
hanging out, keeping an eye on it,
watching the smoke go on, just to make sure
we're in control of it, because turkey ***
are different sizes, so I say about an hour,
but we're really shooting for 165 degrees is what we're watching.
Now this is gonna be about 165 degrees,
we're about an hour here.
And in the thickest part you wanna just make sure,
so, we're there.
Let's go with the turkey over to here
and then one more thing you need to do here
is just let this rest.
We're gonna let this rest for about ten minutes,
let those juices redistribute and relax a little bit
and then we'll be back to slice it.
So it's been about ten minutes of a rest.
We're gonna slice this up, real simple.
Really nice and juicy.
Let's get a couple of these on the plate.
And for me, just a quick douse of a barbecue sauce.
Today we're using a brown sugar.
You can use the Memphis, any one of these are great.
You know, a really great option, another different option
for you out on your barbecue grill.