Ingredients
2 bone-in, skin-on Turkey Breasts (approx. 2 kgs/4.4 lbs.)
6 cups(1.5 L) cold Water
12 Peppercorns
6 whole cloves fresh Garlic, skinned
1/2 medium Onion, sliced
1 cup (250 mL) Lemon Juice
1/4 cup (60 mL) Brown Sugar
1/2 cup (125 mL) coarse Salt
1 Lemon, sliced
1/2 bunch, fresh Thyme
Directions
You will need a large, 2-4 litre container with a lid, or a casserole or bowl with plastic wrap. Mix all ingredients except turkey breast together in a separate bowl to make brine. Place turkey breasts in the large container. Add brine and cover. Refrigerate overnight or no less than 4 hours. Preheat grill to 400ºF (200ºC). Spray grill with cooking spray and place turkey breasts bone side up. Grill for 5-7 minutes or until starting to brown. Flip on to bone side and continue to grill until done, approximately 20-30 minutes. Let rest for 5 minutes and serve. Oven Method: Preheat oven to 400ºF (200ºC). Place turkey breasts in a shallow baking dish, bone side down and roast uncovered for 35-40 minutes or until juices are clear.
  • Nutritional Information
  • Per serving
  • Calories: 448.2
  • Protein: 80 g
  • Fat: 7 g
  • Carbohydrates: 16.3 g
  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 4-6
Tip
Brining is an excellent way to add moisture and flavour to turkey meat. Feel free to experiment with flavours but make sure that you brine for no less than 4 hours for best results. Wash and re-use the plastic boxes with lids that salad greens are sold in; use for brining the turkey breasts.
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