Grilled Honey-Dijon Brined Turkey Breast
Recipe from Betty Crocker
Mustard and honey give a subtle sweet-tangy taste to grilled turkey breast.
Prep Time: 15 mins
Total Time: 14 hrs 25 mins
see savings11 cupscold water
see savings1 cuphoney
see savings1/2 cupDijon mustard
see savings1/3 cupsalt
see savings1bone-in whole turkey breast (5 to 6 pounds), thawed if frozen
see savings3 tablespoonsolive or vegetable oil
see savings1 teaspoondried marjoram leaves
see savings1 teaspoonground mustard
see savings1 teaspoongarlic-pepper blend
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.
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.
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.
Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 170 degrees F.
Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.
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.
Per Serving: cal. (kcal) 400, Fat, total (g) 18, chol. (mg) 145, carb. (g) 12, pro. (g) 54, sodium (mg) 460, Percent Daily Values are based on a 2,000 calorie diet