Shelly's Recipe

BRINED WHOLE TURKEY BREAST

Category: Poultry I

For brine:
2/3 cup kosher salt
1/2 cup honey
10 whole allspice, crushed
1/4 cup peeled and coarsely chopped fresh ginger
4 garlic cloves, bruised with side of knife
4 whole cloves
2 bay leaves
1 cinnamon stick

1 whole turkey breast, 5 to 6 lb
1 tbsp butter, melted

To prepare brine: In a large, 8-quart stockpot, dissolve salt in 2 cups of very hot water. Add rest of brine ingredients and stir to combine. Cool to room temperature.

Rinse turkey breast under cold water, drain, and place turkey in brine. Surround it with about 6 cups of ice cubes. Add enough water to totally cover turkey breast by at least 1/2 inch. Carefully stir brine one last time. Cover and refrigerate 12 hours or overnight.

Remove turkey breast from pot and discard brine. Pat turkey dry with paper towels. Place turkey, skin side up, in a roasting pan set in a disposable aluminum pan. Brush skin with melted butter.

Grill over Indirect Medium heat until skin is golden and internal temperature reaches 170 degrees, about 1-1/2 hours. Transfer turkey breast to a cutting board and let it rest for 15 minutes before carving into thin slices. Serves 6