We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Grilled Honey-Dijon Brined Turkey Breast

(0)
  0 reviews
  • 15 min prep time
  • 14 hr 25 min total time
  • 9 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Mustard and honey give turkey a subtle sweet-tangy taste to grilled turkey breast.

Ingredients

11
cups cold water
1
cup honey
1/2
cup Dijon mustard
1/3
cup salt
1
bone-in whole turkey breast (5 to 6 lb), thawed if frozen
3
tablespoons olive or vegetable oil
1
teaspoon dried marjoram leaves
1
teaspoon ground mustard
1
teaspoon garlic-pepper blend

Steps

  • 1 In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
  • 2 Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.
  • 3 In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.
  • 4 Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.
  • 5 Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
  • 6 Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.
  • 1 In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
  • 2 Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.
  • 3 In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.
  • 4 Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.
  • 5 Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
  • 6 Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.

Expert Tips

Brining a turkey keeps the meat very moist during cooking.

The brine mixture adds salt and flavor to the turkey, so try to buy a turkey that hasn't been injected with saline solution. An injected turkey will work in this recipe, but it will taste a little saltier.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
0%
Cholesterol
145mg
49%
Sodium
460mg
19%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
4g
4%
Protein
54g
54%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved