WEBER 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:

• Prepare the grill for indirect cooking over medium heat (350° to 450°F).
• In a large skillet over medium heat on the stove, melt 3 tablespoons of the butter. Add the onion and celery and cook until tender, 6 to 8 minutes, stirring occasionally. Remove the skillet from the heat. Add the bread cubes, cranberries, pecans, sage, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until all the bread is moistened. Let cool.
• Place the butterflied turkey breast, skin side down, on a large cutting board. Lay a sheet of plastic wrap on top. Using a meat mallet or a small, heavy skillet, pound the meat to an even ¾-inch thickness (the size of the turkey breast should be approximately 14 by 8 inches). Season both sides with salt and pepper.
• Spread the stuffing over the turkey breast, leaving an empty margin of at least 1 inch all the way around the edges. Then roll up the turkey breast lengthwise, creating a cylinder. Tie with butcher’s twine at 2-inch intervals to secure the stuffing. Brush the turkey breast all over with 2 tablespoons softened butter.
• Place the turkey breast, skin side up, on a rack set inside a roasting pan. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the stuffed breast registers 160° to 165°F, about 45 minutes. Transfer the turkey to a cutting board and let rest for 15 minutes. Meanwhile, make the gravy.
• Remove the rack from the roasting pan and place the pan on the stove over medium heat. Remove and discard any pieces of the stuffing that might have fallen out. Melt the remaining 4 tablespoons butter in the pan and add the flour. Whisk the mixture and let it cook until golden brown, about 2 minutes. Gradually whisk in the broth, scraping up the bits from the bottom of the pan until thoroughly mixed and the gravy is smooth. Bring the gravy to a simmer over medium-high heat. Reduce the heat to medium-low and simmer until the gravy reaches the consistency you like, 5 to 10 minutes, whisking occasionally. Season with salt and pepper.
• Remove the twine and cut the turkey crosswise into thick slices. Serve warm with the gravy.