Grilled Honey-Dijon Brined Turkey Breast
Recipe from
Betty Crocker
Mustard and honey give turkey a subtle sweet-tangy taste to grilled turkey breast.
Servings:
8 servings
Prep Time:
15 mins
Total Time:
14 hrs 25 mins
Ingredients
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11 cupscold watersee savings
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1 cuphoneysee savings
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1/2 cupDijon mustardsee savings
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1/3 cupsaltsee savings
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1bone-in whole turkey breast (5 to 6 pounds), thawed if frozensee savings
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3 tablespoonsolive or vegetable oilsee savings
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1 teaspoondried marjoram leavessee savings
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1 teaspoonground mustardsee savings
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1 teaspoongarlic-pepper blendsee savings
Directions
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.
Tip:
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.
Nutrition information
Per serving: 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.
Percent Daily Values are based on a 2,000 calorie diet
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