This traditional holiday bird brings much more to the table than just great taste. Turkey breast packs more protein than chicken breast or trimmed top loin beefsteak with just 1 gram of fat per 3-ounce serving, and it contains selenium, which may help prevent certain cancers and heart disease.
Per serving: 728 calories, 89 g protein; 38 g fat; 2 g carb; 0 g fiber
Dry-brining a turkey ensures a moist and seasoned bird that also takes up less space in the refrigerator than a wet-brined one. Don't dry-brine a kosher (previously salted) turkey; the result will be too salty.
Visit our step-by-step photo tutorial for this recipe. You will need a kettle grill with a lid that's at least 22 inches in diameter, such as a Weber. You will also need a chimney starter, trussing supplies, a bag of best-quality charcoal briquettes, and a disposable heatproof aluminum roasting pan.