Ingredients Jump to Instructions ↓

  1. 1 1/2 cups cold water

  2. 1 cup honey

  3. 1/2 cup Dijon mustard

  4. 1/3 cup salt

  5. 1 bone-in whole turkey breast (5 to 6 pounds), thawed if frozen

  6. 3 tablespoons olive or vegetable oil

  7. 1 teaspoon dried marjoram leaves

  8. 1 teaspoon ground mustard

  9. 1 teaspoon garlic-pepper blend

Instructions Jump to Ingredients ↑

  1. In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.

  2. Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.

  3. In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.

  4. Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.

  5. Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 170 degrees F.

  6. Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing. Notes High Altitude (3500-6500 ft): Cover grill; cook turkey over medium heat 1 hour. Rotate turkey 1/2 turn; cook covered 1 hour to 1 hour 15 minutes longer. Number of Servings : 8 Nutrition facts: Calories 400 (Calories from Fat 160); Total Fat 18g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 145mg; Sodium 460mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 4g); Protein 54g. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 10%. Exchanges: 0 Starch; 0 Other Carbohydrate; 0 Other Carbohydrate; 0 Vegetable; 7 1/2 Lean Meat. Carbohydrate Choices: 1/2.

  7. Percent Daily Values are based on a 2,000 calorie diet


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