8 hrs 10 min
8 cups warm water
1 cup orange juice
1/2 cup chopped onion
1/2 cup firmly packed brown sugar
1/2 cup coarse salt
2 tablespoons finely chopped fresh garlic
1 tablespoon chipotle chili powder*
2 teaspoons freshly grated orange zest
1 teaspoon ground cumin
1 1/2 teaspoons finely chopped fresh oregano leaves**
1 (4- to 5-pound) whole bone-in turkey breast, thawed
6 tablespoons Land O Lakes® Butter, melted
4 teaspoons chipotle chili powder*
Combine all brine ingredients in extra-large bowl; stir until sugar and salt are dissolved. Place turkey breast in large oven roasting bag; pour brine over turkey. Tightly seal bag; place into bowl. Refrigerate, turning occasionally, for at least 6 hours or overnight.
Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Combine butter and 4 teaspoons chili powder in bowl. Remove turkey breast from brine; discard brine. Pat turkey dry with paper towels.
Place turkey breast onto grill over drip pan. Grill 15 minutes. Brush generously with butter mixture. Close lid on grill. Grill, turning and basting occasionally with remaining butter mixture, until internal temperature reaches 165°F or juices run clear when pierced with fork, about 2 hours.
*Substitute chili powder.
**Substitute 1/2 teaspoon dried oregano leaves.