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Whole Brined and Grilled Turkey Breast

Submitted by LyricFox

LyricFox

(NOTE: I generally do this with a whole 12 lb bird and use a smoker. Works either with whole bird or breast only; simply adjust the time. Also, once the meat is carved from the bone, the carcass can be used to make a wonderful smoked turkey stock.)

Ingredients

For the brine:

2/3 cup kosher salt
1/2 cup honey
10 whole allspice, crushed
1/4 cup peeled and coarsely chopped fresh ginger
4 garlic cloves, bruised with side of knife
4 whole cloves
2 bay leaves
1 cinnamon stick
1 whole turkey breast, 5 to 6 pounds
1 tablespoon butter, melted
1 bag of charcoal (of choice)
1 bag of wood chunks (of choice)

Directions

To prepare the brine: In a large, 8-quart stockpot, dissolve the salt in 2 cups of very hot water. Add the rest of the brine ingredients and stir to combine. Cool to room temperature.

Rinse the turkey breast under cold water, drain, and place the turkey in the brine. Surround it with about 6 cups of ice cubes. Add enough water to totally cover the turkey breast by at least 1/2 inch. Carefully stir the brine one last time. Cover and refrigerate 12 hours or overnight.

Remove the turkey breast from the pot and discard the brine. Pat turkey dry with paper towels.

Place the turkey, skin side up, in a roasting pan set in a disposable aluminum pan. Brush the skin with the melted butter. Smoke over medium heat until the skin is golden and the internal temperature reaches 170° F, about 1-1/2 hours. Transfer the turkey breast to a cutting board and let it rest for 15 minutes before carving into thin slices.

Makes 6-8 servings.