Herb & Buttermilk-Brined Turkey Breast

Directions

1. One or two days before you plan to cook, combine the buttermilk, Potato Slayer seasoning and salt in a gallon-size resealable bag, and stir to dissolve the salt. Place the turkey breast in the bag and seal tightly, expelling all the air. Use your hands to squish the bag and distribute the brine evenly, and then refrigerate for 24-36 hours. (To ensure the entire cut gets evenly marinated, flip the bag a few times while it’s in the fridge.)

2. Two hours before you plan to grill, remove the turkey from the bag, and allow excess marinade to drip off the cut. Place the breast on a plate and allow it to come to room temperature.

3. Thirty minutes before you plan to grill, build a medium-high fire and prepare the grill for two-zone cooking. Clean and oil the grill grates. Season the top of the breast with a generous sprinkling of Potato Slayer.

4. When the coals are glowing red and covered with a fine gray ash, place the turkey breast skin-side up over indirect heat. Close the grill, vent the grill for smoking and cook until the thickest part of the breast registers 150℉ on an instant-read thermometer, about 40 minutes for a boneless breast or 50 minutes for a bone-in breast.

5. The turkey will continue to come to temperature as it rests. Transfer the turkey to a rimmed baking sheet, tent with foil and allow it to rest for 30 minutes before carving.