The Ultimate Guide to BBQing the Perfect Turkey Breast

BBQing turkey breast can seem intimidating, but with some simple tips and techniques, you can achieve juicy, flavorful results every time. As an avid griller and BBQ enthusiast, I’ve learned through trial-and-error how to nail turkey breast on the grill or smoker. In this guide, I’ll share everything I know to help you ace your next turkey breast.

Choosing and Preparing the Turkey Breast

When selecting a turkey breast for grilling or smoking, opt for a high-quality, fresh boneless, skinless breast Bone-in breasts work too, but require more time and attention. The breast should feel plump and firm, not mushy For optimal juiciness and flavor, brine the breast beforehand. Here’s a simple brine recipe

• 1 gallon water
• 1 cup kosher salt
• 1/2 cup brown sugar
• Herbs and spices of your choice (rosemary, thyme, sage, etc.)

Whisk the brine ingredients together in a container large enough to submerge the breast. Add the turkey and refrigerate for 8-12 hours. Remove the breast rinse it off, and pat it completely dry before applying a rub.

Getting the Right Tools

You don’t need fancy equipment to grill turkey breast, but having the right gear makes the process easier:

• Leave-in meat thermometer This lets you monitor the temperature without repeatedly opening the grill Shoot for 160°F,

• Instant-read thermometer: For quick temp checks after cooking. The breast should hit 165°F.

• Disposable aluminum pan: Catches drippings and prevents flare-ups under the breast.

• Spray bottle of apple juice, broth, or water: Mist the breast periodically to prevent drying out.

• Insulated barbecue gloves: Protect your hands while handling the hot breast.

• Tongs, spatula, and carving knife: For safely maneuvering and slicing the cooked breast.

Seasoning the Breast Just Right

A flavorful dry rub adds lots of taste and forms a crust on the outside of the breast. Use a basic blend of:

• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Combine the ingredients and generously coat the brined breast, pressing to adhere. Refrigerate for 30-60 minutes before grilling for the best texture. Spritz with apple juice before serving for extra moisture.

Maintaining Proper Temperature Control

Controlling the temperature on your grill or smoker is key for juicy, properly cooked breast. Keep the heat between 250-300°F using indirect heat. The goal is low, gradual cooking so the breast doesn’t dry out. If grilling, sear the breast over high direct heat just until grill marks form, then move to indirect heat on the other side. Add wood chips, chunks, or pellets to infuse smoky flavor.

Use a leave-in thermometer to monitor the internal temp, avoiding opening the grill lid too often. Remove the breast once it hits 160°F, and let rest for 10-15 minutes until 165°F. The temp will continue rising as it rests. Don’t overcook or the breast will be tough and dry.

Troubleshooting Common Turkey Breast Grilling Problems

Grilling turkey breast occasionally presents some challenges. Here are solutions to the most common issues:

Problem: Breast is overcooked and dry

Solution: Don’t cook past 160°F internal temp and let rest properly. Brining helps too.

Problem: Breast has burnt, bitter flavor

Solution: Avoid direct heat above 325°F. Baste with apple juice to cool surface temp.

Problem: Breast lacks smoke flavor

Solution: Use more wood chips/chunks for bolder smoke. Go for at least 1.5-2 hours unwrapped.

Problem: Breast skin sticks to the grill

Solution: Use skinless breast or coat with oil before grilling. Don’t move it until releasing naturally.

Problem: Breast finishes too quickly

Solution: opt for a thicker, bone-in cut. Cook at lower temp (225-250°F).

Serving Suggestions for Perfectly Grilled Breast

Smoked or grilled turkey breast makes amazing sandwiches, salads, pizza topping, and more. Here are my favorite ways to use leftover breast:

• Slice and add to sandwiches with cranberry sauce, Swiss cheese, lettuce, and mayo on sourdough.

• Dice or shred for turkey tacos with avocado, Cotija cheese, and bbq sauce.

• Pair slices with a fresh salad with greens, feta, and balsamic vinaigrette.

• Top pizza crust with diced breast, caramelized onions, bacon and bbq drizzle.

• Make turkey sliders on Hawaiian rolls with slaw and spicy mayo.

• Use shredded breast in casseroles, soups, hashes, pasta, and rice bowls.

Leftover turkey breast keeps well refrigerated for 3-4 days, or freeze up to 3 months. Simply reheat gently before serving or incorporating into recipes.

Mastering Turkey Breast on the Grill

Cooking turkey breast perfectly on the grill or smoker is easy once you know the secrets. Start with a quality boneless or bone-in breast, brine, use an accurate thermometer, maintain medium-low heat, and avoid overcooking. Following this guide will help you achieve juicy, tender and flavorful results every time. Experiment with different wood smoke flavors and seasonings until you find your ideal turkey breast.