Charcoal Grill-Roasted Boneless Turkey Breast

By á-58

We prefer either a natural (unbrined) or kosher turkey breast for this recipe. Using a kosher turkey breast (rubbed with salt and rinsed during processing) or self-basting turkey breast (injected with salt and water) eliminates the need for salting in step 2. If the breast has a pop-up timer, remove it before cooking.

Ingredients

• 1 whole bone-in, skin-on turkey breast (5 to 7 pounds) (see note)
• 4 teaspoons kosher salt or 2 teaspoons table salt
• 1/2 cup wood chips , soaked in water at least 30 minutes (optional)
• 1 teaspoon vegetable oil , plus extra for cooking grate
• Ground black pepper

Preparation

Step 1

1. Following illustrations 1 and 2 below, remove skin from breast meat and then remove breasts from bone structure (discard bones or save for stock).
2. Sprinkle entire surface of each breast with 2 teaspoons kosher salt (or 1 teaspoon table salt). Following illustrations 3 through 5 below, assemble and tie turkey breasts. Place roast on wire rack set in rimmed baking sheet and refrigerate, uncovered, 1 hour.
3. Meanwhile, light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Sprinkle soaked wood chips (if using) over coals. Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).
4. Rub surface of roast with 1 teaspoon oil and season with pepper. Place roast on grate over cooler side of grill. Cover grill and grill-roast until instant-read thermometer inserted into thickest part of roast registers 150 degrees, 40 to 60 minutes, turning roast 180 degrees halfway through cooking time.
5. Slide roast to hot side of grill and cook, uncovered, until roast is browned and skin is crisp on all sides, 2 to 2½ minutes per side (8 to 10 minutes total). Transfer roast to cutting board and let rest 20 minutes. Cut into ½-inch-thick slices, removing twine as you cut. Serve immediately.
Technique

Turning Bone-In Turkey Breast Into Boneless Turkey Roast
1. REMOVE SKIN Starting at one side of breast and using fingers to separate skin from meat, peel skin off breast meat and reserve.

2. REMOVE BONE Using tip of knife, cut along rib cage to remove each breast half completely.

3. ASSEMBLE Arrange one breast, cut-side up; top with second breast, cut-side down, thick end over tapered end. Drape skin over breasts and tuck ends under.

4. TIE LENGTHWISE Tie one 36-inch piece of twine lengthwise around roast.

5. TIE CROSSWISE Tie five to seven pieces of twine at 1-inch intervals crosswise along roast, starting at its center, then at either end, and then filling in the rest.
Technique

Tying a Butcher's Knot
1. Wrap a piece of butcher’s twine around your roast. Hold the bottom piece (colored gray above) in your right hand and the top piece in your left.

2. With the forefinger of your left hand, pull a loop from the bottom twine to the left, underneath the top piece.

3. Twist this loop once toward you to form a circle.

4. Pass the end of the bottom twine over the top piece and through the loop. Pull tightly on bottom twine (see arrows above) to secure the knot.

5. Pull up and down on the top twine to tighten the string around the roast.