We have been remodeling our kitchen—with all of its excitement and challenges! It means that I have no kitchen right now, but have hope for something wonderful to come. Thank goodness it is the ideal time of year to cook outside on the grill and I just had to share one of our favorite meats.
First—the kitchen! We gutted the room—all the way down to studs. Then, gas lines run, new electrical circuits, walls, cabinets, counters and finally appliances! I cannot tell you how excited I am. We have lived in this same house over 30 years and I had totally worn out the kitchen. While filled with lots of memories, it was beyond further repair.
It is also true, that my life and my work come together in the kitchen and I could not imagine being without one or not cooking for an extended period of time. So, plans were made and we set tight deadlines —and wonders of wonders, I (almost) have a brand spanking new kitchen. It is on schedule and in just less than 4 weeks, it was demolished and rebuilt! Woot! Woot!
In the meantime, grilling was our only choice. Grilling is fine with me, for when spring comes, I love to cook and eat outside. Evenings here are out on the patio. If not here, I love to picnic and if there is a festival or event I want to be there!
This is one of my family’s favorite recipes for this time of year. Why? Turkey parts are usually inexpensive, yet, once marinated they cook up juicy and flavorful out on the grill. The meat is great hot off the grill and is equally great the next day on a salad or a sandwich. Even one of my daughters, who is not so much a fan of roast turkey, really likes this recipe.
So, when kitchens get torn up, or picnic season is calling, this is the dinner for you.
BBQ Brined Turkey Breast
3 cups water
½ cup barbecue sauce
¼ cup fresh squeezed lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons reduced sodium soy sauce
2 tablespoons Kosher salt
2 bone-in split turkey breast halves, about 1½ to 2 pounds each
1 teaspoon Kosher salt
1 teaspoon smoked paprika
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon chili powder
2 tablespoons olive oil
Combine the brine ingredients in a large pan. Heat until boiling. Remove from heat and allow to cool to room temperature.
Place the turkey pieces in a large zip-top plastic bag. Pour the cooled brine over the turkey. Seal the bag and refrigerate at least 3 hours or overnight.
When ready to cook, preheat a covered grill to medium, indirect heat. Drain turkey and discard the brine. Rinse the turkey well and pat it dry. Place the turkey on a large tray.
Combine the seasoning ingredients. Sprinkle the seasoning mixture evenly over the turkey breasts, turning the turkey and coating evenly. Drizzle with oil to coat.
Place turkey on grill, skin side down, and grill 5 minutes or until seared and golden brown. (Watch cooking progress and do not over brown.) Turn and place bone-side down. Cover grill and cook over medium, indirect heat (at about 375⁰F.) until a meat thermometer inserted in the center registers 165⁰F., about 1 hour. Remove from gill, cover meat and allow to stand 5 to 10 minutes.
Makes 8 servings.
Oven roasting: Preheat a grill pan over medium high heat. Heat oven to 375⁰F. Cook turkey in grill pan, skin side down, about 5 minutes or until browned. Place turkey skin-side up on a rack in a roasting pan and roast uncovered until meat thermometer registers 165⁰F., about 1 hour.
Bone-in pieces mean a more flavorful turkey. If you choose to use this brine for a boneless turkey breast, be sure to increase the roasting time as needed. Roast until a meat thermometer inserted in the center reaches 165⁰F. Turn meat to brown evenly.
Recipe Credit: Recipe adapted from The Chew, on ABC.