Whole grilled chicken sitting on cranberries and leaves on a white plate.

Coriander & Herb Whole Turkey Breast

Courtesy of Bull Outdoor Products

Makes: 6 to 12 servings
Prep Time: 2 - 3 days
Cook Time: 50 - 60 minutes

Ingredients:

1	5 to 12 lbs Whole, Bone-in Turkey Breast (see Cook’s Note)
Dry Brine

Extras:

• Plastic Wrap
• Aluminum Foil

Directions:

Cook’s Note:
Fresh turkey breast works the best. However, a thawed frozen turkey will do as long as it has not been enhanced with a salt solution. The added solution will make the meat too salty if also brined.

Brine Turkey.
Remove brined turkey from refrigerator, unwrap and thoroughly rinse with cold water to remove any excess salt.
Smooth down skin (Tip: hold the skin in place with T-pins to keep it from pulling back) and drizzle with olive oil.
Season with coriander, freshly ground black pepper and more thyme, if desired.
Set up grill for indirect cooking with medium low heat.
Brush cooking grate with oil before grilling.
Place a drip pan below where the turkey breast will sit.
Place turkey on grill over drip pan.
Insert thermometer into turkey.
If it is already a nice color, cover with foil and continue cooking until the internal temperature reaches 155°F.
The turkey is actually cooked at 165°F, but carryover cooking will raise the temperature another 10 degrees.
Let it stand tented with aluminum foil for 20 minutes while the juices repose before carving – otherwise they all run out and you have dry turkey.