Brined Mesquite Grilled Turkey Breast Recipes

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BRINED MESQUITE GRILLED TURKEY BREAST



Brined Mesquite Grilled Turkey Breast image

Make and share this Brined Mesquite Grilled Turkey Breast recipe from Food.com.

Provided by PalatablePastime

Categories     Turkey Breasts

Time 16h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 tablespoon black peppercorns
2 sprigs fresh thyme
3 bay leaves
4 -6 garlic cloves, sliced
4 cups water
1/2 cup kosher salt
1 (6 -8 lb) bone-in turkey breast
salt and pepper
softened butter

Steps:

  • Mix brine ingredients into water and stir until salt is completely dissolved. Place rinsed turkey into brine mixture in a food-safe container (roasting bags are good) with enough brine mixture to cover completely when bag is cinched. Refrigerate bird in brine mixture for about 12 hours.
  • Drain bird and pat dry. Meanwhile, soak mesquite chips in enough water to cover for approximately 30 minutes. Drain chips and place in small handfuls onto foil and make pouches with little holes pricked in the foil with a fork.
  • Prepare grill for indirect heat using a drip pan. Place liquid of your choice into drip pan (water or low carb beer is good). Rub turkey breast with softened butter on the outside and season with salt and pepper (add garlic if you like). Oil grill screen and put a pouch of mesquite chips directly on the coals.
  • Place turkey over the drip pan and cover grill. Grill for several hours, turning turkey as needed, and adding a pouch of chips and a few new coals about every 30-45 minutes to maintain a steady heat. Cook until meat in the deepest part of the breast reads 170°F (you will need an instant read thermometer for this). Allow bird to sit for 15-30 minutes, undisturbed, before carving to maintain juiciness.

Nutrition Facts : Calories 539.1, Fat 23.9, SaturatedFat 6.5, Cholesterol 221.1, Sodium 7278.1, Carbohydrate 1.2, Fiber 0.3, Protein 74.7

BRINED GRILLED TURKEY BREAST



Brined Grilled Turkey Breast image

You'll want to give thanks for this mouthwatering, slightly sweet turkey! A hint of spice makes this one of our best turkey recipes ever. -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 14

2 quarts cold water, divided
1/2 cup kosher salt
1/2 cup packed brown sugar
1 tablespoon whole peppercorns
1 boneless skinless turkey breast half (2 to 3 pounds)
BASTING SAUCE:
1/4 cup canola oil
1/4 cup sesame oil
1/4 cup reduced-sodium soy sauce
3 tablespoons lemon juice
2 tablespoons honey
3 garlic cloves, minced
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally., Prepare grill for indirect medium heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Remove to a cutting board. Cover and let stand 10 minutes before slicing.

Nutrition Facts : Calories 364 calories, Fat 19g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 38g protein.

OUT OF THIS WORLD TURKEY BRINE



Out of this World Turkey Brine image

Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. EDITOR'S NOTE: This recipe uses canning or kosher salt, not table salt. Using table salt in this amount will make the brine too salty.

Provided by SUDEMERS

Categories     Side Dish     Sauces and Condiments Recipes

Yield 12

Number Of Ingredients 6

2 gallons water
1 ½ cups canning salt
3 tablespoons minced garlic
1 tablespoon ground black pepper
¼ cup Worcestershire sauce
⅓ cup brown sugar

Steps:

  • In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.

Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.1 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 13913.4 mg, Sugar 6.5 g

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  • Drain bird and pat dry. Meanwhile, soak mesquite chips in enough water to cover for approximately 30 minutes. Drain chips and place in small handfuls onto foil and make pouches with little holes pricked in the foil with a fork.
  • Prepare grill for indirect heat using a drip pan. Place liquid of your choice into drip pan (water or low carb beer is good). Rub turkey breast with softened butter on the outside and season with salt and pepper (add garlic if you like). Oil grill screen and put a pouch of mesquite chips directly on the coals.
  • Place turkey over the drip pan and cover grill. Grill for several hours, turning turkey as needed, and adding a pouch of chips and a few new coals about every 30-45 minutes to maintain a steady heat. Cook until meat in the deepest part of the breast reads 170°F (you will need an instant read thermometer for this). Allow bird to sit for 15-30 minutes, undisturbed, before carving to maintain juiciness.


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