Ingredients: |
Ingredients: 1 fresh bone-in or boneless turkey breast
WET BRINE
2 quarts cold water, divided
1/2 cup kosher salt
1/2 cup packed brown sugar
4 cloves whole garlic
1 T whole peppercorns
BASTING SAUCE:
1/4 cup canola oil
1/4 cup sesame oil
1/4 cup soy sauce
1 T lime juice
2 T honey
3 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp crushed red pepper flakes
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Directions: |
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 1 quart cold water. Cool to room temperature. Don't put warm brine over turkey.
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. Put two tin foil pans together and put turkey in pans.
Meanwhile, combine basting sauce ingredients and brush over turkey. Cover with foil the first 30 minutes, then remove tin foil and cook until a thermometer reads 165 degrees, basting occasionally with sauce.
Remove from grill and cover with foil and let stand for 20 minutes before slicing.
NOTES:
Boneless breast (2-3 lbs) 1 to 1¼ hours over indirect medium heat
Bone-in breast (5-7 lbs) 1 ½ to 2 ¼ hours over indirect low heat
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This recipe for Turkey Breast,Grilled is from