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Brined Grilled Turkey Breast Recipe
Brined Grilled Turkey Breast Recipe photo by Taste of Home
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Brined Grilled Turkey Breast Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Grill: 1-1/4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling Grill: 1-1/4 hours + standing
MAKES: 6 servings

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

Nutritional Facts

5 ounces cooked turkey: 364 calories, 19g fat (2g saturated fat), 94mg cholesterol, 553mg sodium, 8g carbohydrate (6g sugars, 0g fiber), 38g protein .

Directions

  1. 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.
  2. 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.
  3. Prepare grill for indirect heat, using a drip pan. Meanwhile, combine 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.
Originally published as Brined Grilled Turkey Breast in Taste of Home October/November 2009, p25

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


Reviews for Brined Grilled Turkey Breast

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 Star
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MY REVIEW
gooch621 User ID: 7069389 240210
Reviewed Dec. 25, 2015

"Moist, perfectly seasoned!"

MY REVIEW
STLMarmi User ID: 7162747 233577
Reviewed Sep. 27, 2015

"This is amazing! And, easy, too. The entire family thought this was super moist & delicious. We put the turkey breast in an aluminum pan & covered with foil before placing on the grill, easy cleanup & recyclable aluminum. This will be made often."

MY REVIEW
tiajbkuntz User ID: 5779231 118365
Reviewed Dec. 3, 2011

"This was the first time I brined a turkey breast or anything! It was super moist and very tastey! I did not grill it but I did put it in a turkey baking bag. Everyone loved it and said we should do this to all of our turkeys. Will be brining again in the future!"

MY REVIEW
gardeninggirl1951 User ID: 2999112 167128
Reviewed Nov. 23, 2010

"Should have added that when I make it in the oven I leave about an inch of the brine in the dutch oven, then baste as usual. I cover it if it seems to get too brown. Cooked for the time recommended on the package for breast or whole turkey."

MY REVIEW
gardeninggirl1951 User ID: 2999112 107465
Reviewed Nov. 22, 2010

"I have made this recipe many times. It is absolutely the best recipe that I have ever made with turkey. Sometimes I have made it in the oven, too. Always juicy and delicious."

MY REVIEW
gardeninggirl1951 User ID: 2999112 118364
Reviewed Apr. 1, 2010

"This is delicious. I put it on the rotisserie since it was too cold to grill out. Turned out great and have made it several times. Plan on doing a whole turkey with recipe for Easter."

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