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Brined Grilled Turkey Breast

Brined Grilled Turkey Breast
You'll want to give thanks for this mouthwatering, slightly sweet turkey! A hint of spice makes this one of our best turkey recipes ever. —Tina Mirilovich, Johnstown, Pennsylvania
6 ServingsPrep: 20 min. + chilling Grill: 1-1/4 hours + standing

Ingredients

  • 2 quarts cold water, divided
  • 1/2 cup kosher salt
  • 1/2 cup packed brown sugar
  • 1 tablespoon whole peppercorns
  • 1 boneless skinless turkey breast half (2 to 3 pounds)
  • BASTING SAUCE:
  • 1/4 cup canola oil
  • 1/4 cup sesame oil
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 2 tablespoons honey
  • 3 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes

Directions

  • In a large saucepan, combine 1 quart water, salt, brown sugar and
  • peppercorns. Bring to a boil. Cook and stir until salt and sugar are
  • dissolved. Remove from the heat. Add the remaining cold water to
  • cool the brine to room temperature.
  • Place a large resealable plastic bag inside a second plastic bag; add
  • turkey breast. Carefully pour cooled brine into bag. Squeeze out as
  • much air as possible; seal bags and turn to coat. Place in a pan.
  • Refrigerate for 4-6 hours.
  • Prepare grill for indirect heat, using a drip pan. Meanwhile, combine
© Taste of Home 2013

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Brined Grilled Turkey Breast (continued)

Directions (continued)

  • basting sauce ingredients. Place turkey over drip pan and grill,
  • covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until
  • a thermometer reads 170°, basting occasionally with sauce. Cover
  • and let stand for 10 minutes before slicing. Yield: 6 servings.
Editor’s Note: This recipe was tested with Morton brand kosher salt. It is best not to use a prebasted turkey breast for this recipe.
Nutrition Facts: 5 ounces cooked turkey equals 367 calories, 19 g fat (2 g saturated fat), 94 mg cholesterol, 930 mg sodium, 9 g carbohydrate, trace fiber, 38 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013