Ingredients Jump to Instructions ↓

  1. 2 quarts cold water, divided

  2. 1/2 cup kosher salt

  3. 1/2 cup packed brown sugar

  4. 1 tablespoon whole peppercorns

  5. 1 boneless skinless turkey breast half (2 to 3 pounds) BASTING SAUCE:

  6. 1/4 cup canola oil

  7. 1/4 cup sesame oil

  8. 1/4 cup reduced-sodium soy sauce

  9. 3 tablespoons lemon juice

  10. 2 tablespoons honey

  11. 3 garlic cloves, minced

  12. 1/4 teaspoon dried thyme

  13. 1/4 teaspoon crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. 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 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. Prepare grill for indirect heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Place turkey over drip pan and grill, covered, 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. Yield: 6 servings. Editor’s Note: This recipe was tested with Morton brand kosher salt. It is best not to use a prebasted turkey breast for this recipe.


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