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from Patio and Hearth Products Report

Happy Thanksgiving!

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Kalamazoo Outdoor Gourmet’s Hybrid Fire Grill

The holiday season is here and that means spending time with loved ones while enjoying good food. But for those of you who want to make turkey without the whole bird, an individual turkey breast can be a great meal for a small Thanksgiving gathering.

Check out this delicious turkey breast recipe from Kalamazoo Outdoor Gourmet that will leave you and your guests wanting more!

Buttermilk-brined Turkey Breast

Ingredients:

3 cups buttermilk
2 tablespoons kosher salt
2 ounces (1/4 cup) hot sauce (Tabasco is a good choice)
1 tablespoon granulated garlic
1 bone-in, skin-on turkey breast, 2 1/2 to 3 pounds
Triple S Rub (smoky seasoned salt)
1 tablespoon extra virgin olive oil
2 cups wood chips

Directions:

Prepare the “brine” by whisking together the buttermilk, salt, hot sauce and granulated garlic. Rinse and dry the turkey breast. Place in a large, zip-top bag and pour in the brine. Remove excess air, seal and refrigerate for 12 to 24 hours. About 45 minutes before cooking, remove the breast from the brine. Pat dry, and season liberally with Triple S Rub on all sides. Let the turkey rest and rise toward room temperature.

Prepare the grill for roasting (indirect grilling) at 350°F with wood smoke from foil smoking envelopes.

Place the breast directly on the grill grate in the indirect zone with the skin side up. Place the smoking envelope above the fire. Close the hood and roast at 350°F for about 1 hour. After the first 30 minutes, brush the top of the breast with olive oil. After the full hour, raise the temperature to 400°F to crisp up the skin (either turn the heat up on the grill, add some dry wood chips to the hottest zone of the grill, or move the breast to a warming rack elevated above the hottest part of the grill) and finish roasting the turkey until the internal temperature reaches 155°F. Remove from the grill and let rest for 5 minutes while the internal temperature rises to 165°F.

Slice the breast away from the bones, and then slice crosswise into 1/2 inch thick pieces.

 

This recipe was used on a Kalamazoo Hybrid Grill.
You can find this and other Kalamazoo recipes from here.

 

Kalamazoo Outdoor Gourmet

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