Turkey Breast Brine Recipe For Grilling

by
Brine
  1. β…” cup kosher salt.
  2. 2 cups hot water.
  3. Β½ cup honey.
  4. 10 whole allspice, crushed.
  5. ΒΌ cup coarsely chopped fresh ginger.
  6. 4 garlic cloves, crushed.
  7. 4 whole cloves.
  8. 2 bay leaves.

How to Make a Basic Brine

Grilled Turkey Breast πŸ”—

Want to change things up this Thanksgiving? Try grilling your turkey instead. This grilled turkey breast is soaked overnight in an apple cider brine and grilled until it’s perfectly tender with a crispy golden skin. It’s so good it doesn’t even need gravy. Serve it with your favorite sides for a simple holiday meal that cooks in about an hour.

Prep: 20min

Total: 1h5min

Nutrition Facts: servingSize None, calories 81 calories, Sugar 8.1 g, Sodium 3989.6 mg, Fat 3.8 g, Saturated Fat 0.6 g, Trans Fat 0 g, Carbohydrate 10.2 g, Fiber 0.5 g, Protein 2.2 g, Cholesterol 5.2 mg

Ingredients:

  • 8 cups apple cider
  • 2 tablespoons molasses
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 cup kosher salt
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 6 garlic cloves, peeled and halved
  • 2 shallots, quartered
  • Black pepper, to taste
  • 2 cups water
  • 2 bone-in, split turkey breast (about 6 lbs.)
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon granulated garlic (or garlic powder)

Instruction:

  1. In a large stockpot, bring the apple cider, molasses and soy sauce to a simmer. Add the salt, garlic, shallots and herbs. Continue cooking until the salt dissolves. Remove from heat and add the remaining water. Allow the brine to cool completely before adding the turkey breast.
  2. Submerge the turkey in the brine and cover. Allow the turkey to brine for at least 6 hours, preferably overnight.
  3. Preheat grill to medium – indirect heat (350 – 375˚F).Β 
  4. Remove the turkey from the brine and pat dry with a paper towel. Brush or rub with olive oil and season with salt, pepper and granulated garlic.
  5. Grill turkey breast skin side down, for 45 minutes. Turn and continue coking for about 15 – 30 minutes, or until temp reaches 165˚F.

FAQ

Should I brine my turkey before I grill it?

Although brining a turkey isn’t necessary, it does enable the meat to retain more water and salt before being grilled, which will enhance the flavor and moistness of the meat.

Should I brine my turkey breast before smoking it?

It can be challenging to find a container large enough to brine a turkey breast so make sure to use your largest pot. Brining a turkey for the smoker is very simple and gives the turkey moisture as well as flavor.

Can you grill a turkey breast?

Indirect medium heat, with the lid closed, grill the turkey breast, skin side up, over the foil pan, until the skin is golden and the internal temperature reaches 165Β° in the thickest part of the breast (not touching the bone), about 1 to 1 12 hours. Brush the skin with the melted butter before grilling.

Is it better to wet or dry brine turkey breast?

A dry brine, on the other hand, imparts far more flavor directly into the meat because of the close contact between the spice mixture and turkey meat. The flavor is much richer and more intense. The turkey only picks up salt and water from the wet brine, so any flavor impact from aromatics is minimal.

Leave a Comment