Step

• 1

  Plan ahead! This recipe requires overnight time.

• 2

  For the Brine: In a large pot, combine 8 quarts water, kosher salt, brown sugar, molasses, seasonings and fresh sage leaves.

• 3

  Bring to a simmer over medium heat. Simmer until salt and sugar have dissolved. Remove from heat and add ice cubes. Stir until dissolved. Ensure the brine has completely cooled.

• 4

  Place turkey breast in the brine and weigh down with a couple of plates to ensure it is fully submerged. Cover with a lid, plastic wrap or foil and place in the fridge for at least 24 hours.

• 5

  When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 6

  Meanwhile, remove turkey from the brine and rinse well, inside and out. Pat the exterior of the turkey dry with paper towels. Spread butter evenly over the skin.

• 7

  Season turkey evenly with the rub.

• 8

  Place turkey breast on the grill and cook for 2 to 2 1/2 hours or until the internal temperature reaches 165℉ in the thickest portion of the breast.

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

• 9

  Remove turkey from the grill and allow to rest for 15 minutes, so the juices can redistribute before slicing and serving. Enjoy!