1 boneless skinless turkey breast half (2 to 3 lbs)
BASTING SAUCE-
1/4 cup canola oil
1/4 cup sesame oil
1/4 cup reduced-sodium soy sauce
3 tbsp lemon juice
2 tbsp honey
3 garlic cloves, minced
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
Instructions
In a large saucepan, combine 1 qt 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 or overnight.
Prepare grill for indirect heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Place turkey over drip pan and grill, uncovered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a meat thermometer reads 170, basting occasionally with sauce. Cover and let stand for 10 minutes before slicing.
Originally Submitted
10/14/2009
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