Brined Turkey Breast
Lucinda Scala Quinn shares recipes for brined slow-cooked turkey breast and corn-zucchini saute.
Brined, Slow-Cooked Turkey Breast
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Brined Turkey Breast
Lucinda Scala Quinn shares recipes for brined slow-cooked turkey breast and...
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Everyday Food, July/August 2009
- Prep Time 5 minutes
- Total Time 1 1/2 hours, plus brining
- Yield Makes 8 servings
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Ingredients
- 1 1/4 cups coarse salt
- 1 cup packed light-brown sugar
- 1 whole turkey breast (5 to 6 pounds), thawed if frozen
Directions
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In a large stockpot, dissolve salt and sugar in 1 gallon cool water. Place turkey, bone side up, in brine and weight it with a plate. Refrigerate 6 to 8 hours. Rinse turkey thoroughly under cool water and pat dry with paper towels.
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Set up grill for indirect cooking. Place turkey on grill, away from hot coals; cover, keeping vent holes open over meat. Grill until cooked through, or an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, about 1 1/2 hours (if using a charcoal grill, add a couple handfuls of charcoal every half hour to maintain heat). Let rest 10 minutes before slicing.
Variations
Oven Method: Roast brined turkey on a rimmed baking sheet at 350 degrees until cooked through, about 1 1/2 hours.
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