• 7 Pound (6-7 lb) bone-in, skin-on turkey breast

• 4 Quart water

• 1/2 Cup kosher salt

• 1/3 Cup brown sugar

• 1 Cup mayonnaise

• 1 Cup extra-virgin olive oil

• To Taste salt

• To Taste pepper

• 1/2 lemon juice

• 1 Bunch Chives, fresh

• 1 Bunch fresh parsley

Steps

1

Remove any fat from the turkey breast. In a large stockpot or other food-safe container, combine the water, kosher salt, and brown sugar, and stir until the salt and sugar crystals dissolve.

2

Add the turkey to the brine and refrigerate 6 to 8 hours or overnight. If necessary, weight with a couple plates to keep the turkey submerged. Drain and pat dry with paper towels. Discard the brine.

3

When ready to cook, set the Z Grill to 325℉ and preheat, lid closed for 15 minutes.

4

Roast the turkey for 2 to 2-1/2 hours, or until an instant read thermometer inserted into the thickest part of the meat registers 160℉. Let the turkey breast rest for 15 minutes and place in fridge to chill for 1 hour.

5

Chive-parsley mayo: Add mayo, olive oil, salt, pepper, lemon juice chives and parsley to blender. Blend until vibrant green and set aside.

6

Remove turkey breast from fridge and slice. Serve with lettuce, red onion, carrots and chive parsley mayo. Enjoy!