Brined Grilled Turkey Breast

1. Stage

In a large saucepan, combine 1 quart water with the salt, brown sugar and whole peppercorns. Bring the mixture to a boil. Cook, stirring, until the salt and sugar are dissolved. Pour the brine into a large heatproof bowl. Add the remaining 1 quart cold water to bring the brine to room temperature. Editor’s Tip: Can you make the brine ahead of time? Sure! Store it in the refrigerator in a covered stockpot or a large container for up to five days.

2. Stage

Add the turkey breast. Cover and refrigerate for four to six hours, turning occasionally. When finished, drain and discard the brine. Pat the turkey dry with paper towels. Editor’s Tip: If the turkey breast is completely submerged in the brine, there’s no need to turn it. You can brine turkey breast in advance, but don’t let it sit in the brine for longer than six hours. Remove the turkey from the brine at the end of the brining period to make the turkey ahead. Pat it dry, and transfer it to a covered container. It can sit in the refrigerator for up to 24 hours before grilling.

3. Stage

Prepare a charcoal or gas grill for indirect medium heat. Place a drip pan underneath the grill grate on the indirect heat side of the grill. Meanwhile, in a small bowl, whisk together the canola oil, sesame oil, soy sauce, lemon juice, honey, minced garlic, dried thyme and crushed red pepper flakes.

4. Stage

Place the turkey on the grates over the drip pan. Grill, covered, until a thermometer reads 170°F, 1 hour and 15 minutes to 1 hour and 30 minutes, basting occasionally with the sauce. Editor’s Tip: We like to use a disposable aluminum foil pan as the drip pan. It collects the drippings, which can then be used to make turkey gravy. Even if you’ve made a make-ahead turkey gravy, you should put the pan in place. It will help you keep your grill clean.

5. Stage

Transfer the cooked turkey to a cutting board. Cover it loosely with a piece of foil, and let it stand for 10 minutes. Slice and serve.