Grilled Honey-Dijon Brined Turkey Breast
Recipe from Betty Crocker

Mustard and honey give a subtle sweet-tangy taste to grilled turkey breast.



by 4  people


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Servings: 8
Prep Time: 15 mins
Total Time: 14 hrs 25 mins
Related Categories: Grilling, Turkey, Turkey Breasts
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Ingredients
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    11   cups 
    cold water
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    1   cup 
    honey
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    1/2  cup 
    Dijon mustard
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    1/3  cup 
    salt
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    1   
    bone-in whole turkey breast (5 to 6 pounds), thawed if frozen
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    3   tablespoons 
    olive or vegetable oil
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    1   teaspoon 
    dried marjoram leaves
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    1   teaspoon 
    ground mustard
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    1   teaspoon 
    garlic-pepper blend

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:

1.
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: 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
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