Grilled Honey-Dijon Brined Turkey Breast

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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

Directions

  1. 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. 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. 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. 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. 5 Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
  6. 6 Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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