Grilled Huli Huli Turkey Breast Recipe

featured grilled huli huli turkey breast

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Grilled Huli Huli Turkey Breast Recipe

This grilled Huli Huli turkey breast recipe is so rich in flavor! Inspired by the Hawaiian Huli Huli chicken, this grilled turkey recipe is made with a sweet and tangy Huli Huli sauce. It's a unique turkey recipe perfect for summertime BBQs and holidays alike!

Prep Time1 20

Cook Time2

Total Time3 20

Course: Dinner

Cuisine: American, Hawaiian

Servings:

Author: Becky Hardin

Equipment

Grill or Indoor Grill Pan

Ingredients

For the Turkey

1 5-6 pound fresh turkey breast
Fresh chopped cilantro optional garnish

For the Brine

1 cup unsweetened pineapple juice
2 tablespoons low-sodium soy sauce
¼ cup kosher salt
½ cup dark brown sugar
4 cloves garlic peeled and minced
1 inch piece fresh ginger peeled & grated or 1½ teaspoons ground ginger
1 teaspoon crushed red pepper flakes
2 cups ice

For the Dry Rub

2 tablespoons garlic powder
1 tablespoon onion powder
1½ teaspoons sweet paprika
1½ teaspoons smoked paprika
1½ teaspoons ground cumin
½ teaspoon crushed red pepper flakes
2 tablespoons kosher salt
½ teaspoon ground black pepper

For the Huli Huli Sauce

2 cups unsweetened pineapple juice
½ cup ketchup
½ cup low-sodium soy sauce
2 tablespoons mild molasses
½ cup dark brown sugar
2 tablespoons white vinegar
2 inch piece fresh ginger peeled & grated or 2 teaspoons ground ginger
4 cloves garlic peeled and minced
2 teaspoons crushed red pepper flakes
2 teaspoons kosher salt
Juice of 1-2 lemons
Extra lemon and/or lime juice to use while grilling the breasts

For the Grilled Pineapple Salsa

1 fresh pineapple peeled, cored, cut into ¼-inch slices; divided
½ cup red onion diced
1 medium jalapeños 1-2 peppers, seeded and diced
1 red bell pepper seeded and diced
1 inch piece ginger peeled and grated
Zest & juice from 1 lime
¼ cup fresh chopped cilantro leaves
Pinch of kosher salt

Instructions

For the Turkey & Brine

Pat the turkey dry with paper towels; set aside.
1 5-6 pound fresh turkey breast
Combine all of the brine ingredients in a medium saucepan and cook over medium-low heat just until the salt & sugar dissolve.
1 cup unsweetened pineapple juice, 2 tablespoons low-sodium soy sauce, ¼ cup kosher salt, ½ cup dark brown sugar, 4 cloves garlic, 1 inch piece fresh ginger, 1 teaspoon crushed red pepper flakes
Remove from the heat, add ice, and stir until the ice melts and the brine is cool enough to touch.
2 cups ice
Once cooled, pour the brine into a gallon-sized, zip-top plastic bag. Place the turkey in the bag with the brine. Squeeze out the air and zip the bag closed. Place the bagged turkey on a rimmed baking sheet or dish and place it in the refrigerator, turning periodically during the marinating time. The turkey can marinate for as few as 2 hours or up to 18 hours.

For the Dry Rub

Whisk all ingredients together in a small mixing bowl; set aside.
2 tablespoons garlic powder, 1 tablespoon onion powder, 1½ teaspoons sweet paprika, 1½ teaspoons smoked paprika, 1½ teaspoons ground cumin, ½ teaspoon crushed red pepper flakes, 2 tablespoons kosher salt, ½ teaspoon ground black pepper
Keep in an airtight jar for up to 2 months until ready to use.

For the Huli Huli Sauce

In a medium saucepan set over medium heat, whisk together all of the sauce ingredients except the lemon juice. Bring to a boil, reduce the heat to the lowest temperature, and simmer until sauce reduces to the desired consistency.
2 cups unsweetened pineapple juice, ½ cup ketchup, ½ cup low-sodium soy sauce, 2 tablespoons mild molasses, ½ cup dark brown sugar, 2 tablespoons white vinegar, 2 inch piece fresh ginger, 4 cloves garlic, 2 teaspoons crushed red pepper flakes, 2 teaspoons kosher salt
Off heat, add the lemon juice and stir well. Set aside until needed.
Juice of 1-2 lemons
If making the sauce ahead, refrigerate it in an airtight container until ready to use.
Pour about ½ cup sauce in a separate small bowl to use while grilling. Save the remaining sauce to serve alongside the grilled breast.

For the Pineapple Salsa

Cut half of the grilled pineapple slices (below) into tidbit-sized pieces.
1 fresh pineapple
In a medium bowl, combine all salsa ingredients. Gently mix, cover, and refrigerate until ready to serve.
½ cup red onion, 1 medium jalapeños, 1 red bell pepper, 1 inch piece ginger, Zest & juice from 1 lime, ¼ cup fresh chopped cilantro leaves, Pinch of kosher salt

For Grilling the Turkey & Pineapple

Remove the turkey from the refrigerator and discard the marinade. Pat the turkey dry with paper towels.
Liberally coat the turkey with the dry rub; set aside while the grill heats and pineapple cooks.
Fill ⅓ a large aluminum drip pan with water and set it in the center of the grill. Place coals all around the drip pan and heat the coals to medium heat (350°F). Put the grill in place and brush the clean grill with canola oil.
Dry the pineapple slices with paper towels and lightly brush with oil. Lightly sprinkle with kosher or fine sea salt.
Set the pineapple slices around the edge of the grill, over the coals, and grill until caramelized on both sides.
Cut half of the grilled pineapple slices into pineapple tidbits. Use the tidbits for the grilled pineapple salsa.
Transfer the remaining grilled pineapple slices to a plate and set aside to serve with the grilled turkey breast.
If necessary, add more coals and allow them to heat to 350°F. The breast will need to cook approximately 1½-2 hours (depending on the thickness) to reach an internal temperature of 160°F.
Apply another coat of canola oil to the grill grate and place the turkey breast on the oiled grate.
Cover the grill and cook the breast, turning it over every 15 minutes. Brush the turkey with lemon and/or lime juice with every flip of the breast.
Extra lemon and/or lime juice to use while grilling the breasts
During the last 20 minutes of cook time, turn the breast over every 5 minutes, brushing it with the reserved ½ cup of huli huli sauce each flip until the internal temperature registers 160°F on an instant read thermometer.
Transfer the breast to a serving plate, cover, and let rest for 15 minutes before slicing.
Serve with extra huli huli sauce, pineapple salsa, and grilled fresh pineapple slices.
Garnish with chopped fresh cilantro.
Fresh chopped cilantro

Video

Notes

Make Ahead Instructions: All parts of this recipe can be prepared ahead. Turkey: Grill up to 2 days ahead – keep refrigerated and reheat when ready to serve. Brine: Make up to 4 days ahead and refrigerate until using. Dry Rub: Make up to 2 months ahead and keep in an airtight container. Huli Huli sauce: Make up to 4 days ahead and refrigerate until using. Pineapple Salsa: Make up to 1 day ahead and keep refrigerated until using.

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