Brined Grilled Turkey Breast Recipe

  • Brine
  • 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 (2-3 lbs)
  • 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 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
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 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. Refridgerate for 4-6 hrs. or overnight.

Prepare grill for indirect heat, using a drip pan. Meanwhile, combine basting ingredients. Place turkey over drip pan and grill, covered, over indirect medium heat for 1 1/4- 1 1/2 hrs. until meat thermometer reads 170°, basting occasionally with sauce. Cover and let stand 10 mins. before slicing.

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