• 8 Quart water

• 1 Cup kosher salt

• 1/3 Cup brown sugar

• 1/2 Cup molasses

• 1/2 Teaspoon garlic salt

• 1/2 Teaspoon onion powder

• 1 Teaspoon salt

• 1 Teaspoon pepper

• 7 Sage, Fresh Leaves

• 1 (8-10 lb) turkey breast

• 2 Tablespoon butter, room temperature

• As Needed Your Favorite Pork & Poultry Rub

Steps

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.

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.

9

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