WEBER GAS GRILL TURKEY BREAST RECIPES

Steps:

• In a large 8-quart stockpot, dissolve the salt in the hot water. Add the rest of the brine ingredients and stir to combine. Let cool to room temperature. Add the ice cubes to the brine.
• Rinse the turkey breast under cold water and then place it in the brine. Add enough cold water to totally cover the turkey breast by at least ½ inch. Carefully stir the brine again. Cover and refrigerate for about 12 hours.
• Remove the turkey breast from the stockpot and discard the brine. Pat dry with paper towels.
• Prepare the grill for indirect cooking over medium heat (350° to 450°F ).
• Place the turkey, skin side up, in a roasting rack set inside a large disposable foil pan. Brush the skin with the melted butter. Grill the turkey breast over indirect medium heat, with the lid closed, until the skin is golden and the internal temperature reaches 160 to 165ºF in the thickest part of the breast (not touching the bone), about 1½ hours. Remove from the grill and let rest for 15 minutes (the internal temperature will rise a few degrees during this time). Cut into thin slices.

Steps:

• Preheat an outdoor grill to 400 degrees F (200 degrees C). Place turkey breast-side up in a roasting pan.
• Put water in a large pot and bring to a boil. Add butter, seasoned salt, bouillon cubes, and black pepper to the pot; stir basting liquid well to combine.
• Draw up 30 milliliters basting liquid in a marinade injector; inject throughout bird. Pour remaining liquid into bottom of roasting pan, cover with aluminum foil.
• Bake turkey on the preheated grill, basting every 30 minutes, until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove turkey from grill, keep covered, and allow to rest in a warm area 10 to 15 minutes before slicing.