Weber Recipe- Brined Turkey Breast (and Happy Birthday)

This is from the Weber website.  I have always been happy with Weber recipes.  They have some great cookbooks.  Check out the brine and review the brine from the previous post.  You can get a sense for the flavor profile just looking at the ingredients.  I like turkey breasts, and prefer a boneless turkey breast, tied up.  I did a couple on my rotisserie last year.

Speaking of which, my blog is one year old today.  I just hit my 10,000 page view.  I know, it is small, but it is mine!  Hopefully next year, I will be looking at around 1,500 views per month.

Weber Recipes

Brined Whole Turkey Breast

This tasty number is just the ticket for a smaller crowd, or to supplement the menu for a large one.

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

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. Grill over Indirect 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 servings.

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