Years ago we started adding a whole grilled turkey breast along with a whole roasted turkey on Thanksgiving. I have a nice size group with my brother and sister in law, their family and ours, but as time went on we started to realize everyone likes to eat only the white meat. When it came to leftovers for everyone to take home there would hardly be any white meat left, and no one wanted the dark. So now we have it down to a science, three whole turkey breasts on the grill. For our family it works, the flavor is amazing, everyone loves it and there are plenty of leftovers for everyone, who by the way, always enter my home with to-go containers.
How To Smoke a Turkey Breast on a Charcoal Grill
How To Grill A Whole Turkey Breast | Grilling Inspiration | Weber Grills
When it comes to food, Thanksgiving is all about the turkey. Unfortunately, for as much as I love to grill a whole turkey, available time and more importantly, the number of eaters, require a different plan. Enter, the turkey breast. A turkey breast is literally the turkey without the wings, thighs, and legs, as found on an unbutchered turkey. Some may argue, like uh, me, that the white breast meat is not as flavorful as the darker meat found in the thighs and legs. While this may seem like a trade-off, there is an easy process to pack more flavor into the breast meat: a brine. By soaking the turkey breast in a saltwater solution, we can increase the moisture and flavor found in the meat as the brine allows the turkey to retain water during grilling.
A simple smoked turkey breast recipe for Thanksgiving — all you need is a charcoal grill, charcoal, and wood chips — and a defense of slow food. Jump to recipe. Last weekend, Brian and I had a few friends over for a Friendsgiving feast. We planned a pared down menu and approached the gathering in a pretty laid back way. It was a small crowd, so instead of a whole bird, Brian and I opted for a bone-in turkey breast.
Happy Thanksgiving-Planning Week! This method for How To Smoke a Turkey on a Charcoal Grill works great for bone-in turkey breasts, whole turkeys, or really any poultry you would like. It is my go-to brining method these days. Can I get an Amen?