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Ingredientes
- 1 whl turkey breast - (5 to 6 lbs)
- 1 Tbsp. butter melted
- 2/3 c. kosher salt
- 1/2 c. honey
- 10 whl allspice crushed
- 1/4 c. coarsely-minced peeled fresh ginger
- 4 x garlic cloves bruised with the side of a knife
- 4 whl cloves
- 2 x bay leaves
- 1 x cinnamon stick
Direcciones
- To prepare The Brine: In a large, 8-qt stockpot, dissolve the salt in 2 c. of very warm water. Add in the rest of the brine ingredients and stir to combine. Cold to room temperature.
- Rinse the turkey breast under cool water, drain, and place the turkey in the brine. Surround it with about 6 c. of ice cubes. Add in sufficient water to totally cover the turkey breast by at least 1/2 inch. Carefully stir the brine one last time. Cover and chill 12 hrs or possibly overnight.
- Remove the turkey breast from the pot and throw away the brine. Pat turkey dry with paper towels.
- Place the turkey, skin-side up, in a roasting pan set in a disposable aluminum pan. Brush the skin with the melted butter. Grill over Indirect Medium heat till the skin is golden brown and the internal temperature reaches 170 degrees, about 1 1/2 hrs. Transfer the turkey breast to a cutting board and let it rest for 15 min before carving into thin slices.
- This recipe yields 6 servings.
- Comments: This tasty number is just the ticket for a smaller crowd, or possibly to supplement the menu for a large one.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 138 | |
| Calories from Fat 31 | 22% |
| Total Fat 3.52g | 4% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 12604mg | 525% |
| Potassium 82mg | 2% |
| Total Carbs 23.48g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 23.21g | 15% |
| Protein 4.92g | 8% |
