Turkey Breast Marinade:

• Remove the turkey breast from its packaging. Place it on a plate and pat it with paper towels to remove excess juices. Remove the giblets and neck, if in one of the cavities, and throw away. (We don't need them.)
• Using your hands or the back of a spoon, gently separate the skin from the breast.
• Using a sharp knife, cut slits into the breasts in the front and on the back.
• Next, prepare the marinade by adding all the ingredients to a bowl large enough to fit the turkey breast and all the liquid.
• Whisk to combine and dissolve the sugar and salt, then add the turkey. Massage the marinade into the turkey. Make sure it is completely or mostly submerged in the marinade.
• Flip the turkey breast side down in the marinade, cover with plastic film and refrigerate overnight, flipping it every 4 or so hours, or as often as you remember.

Grilling the Turkey Breast:

• Remove the breast with the marinade from the fridge in the morning, and let it and the marinade warm to room temperature.
• Remove the turkey from the marinade an hour or two prior to grilling it and pat it dry with a paper towel. This helps the skin start to dry up and will avoid flare ups, as well as help the skin crisp up.
• Preheat the grill 350F. When the grill has come to temperature, turn off the middle burners so that the turkey can grill at the center on indirect heat.
• Grill the turkey breast side up, in between burners or on indirect heat, for about an hour and a half.
• Take the turkey's temperature. When it reaches 165F at the thickest part of the breast, the turkey is done.
• Remove from the grill, and let it rest for 10-15 minutes before slicing and enjoying.

Bom Apetite!!