z grill brined smoked turkey


  • 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




Plan ahead! This recipe requires overnight time.


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


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.


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.


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


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.


Season turkey evenly with the rub.


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.


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

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