One of the Few Good Barbecue Turkey Breast Recipes

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Barbecue Turkey Breast Recipes

A cracking brine and a glaze to boot. It’s one of the best barbecue turkey breast recipes I’ve got but be warned, the brining process is at least an overnight job and preferably 24 hours so don’t start this one if you’re planning on cooking tonight.

The recipe is deliberately prepared for one lobe of the breast because we're grilling ie. cooking directly and if we were to grill too large a piece then the meat would be dry on the outside whilst still trying to cook the inside. For the same reason when it comes to the cooking, we'll cook over medium heat so it's not too agressive to the exterior of the lobe.

The brine is beautifully sweet and with the addition of a chili and mustard has a little kick to it. It's also a week brine (approximately 10%) hence why you can leave the lobe in for 24 hours.

Click here for more information about brine recipes and how to calculate concentration levels.

In addition to the ingredients below you’re also going to need a half lobe of a turkey breast.

Ingredients:-

50g / 2oz salt
50g / 2oz sugar
2 tablespoons chopped fresh ginger
2 tablespoons freshly ground black pepper
1 tablespoon cinnamon
4 garlic cloves, chopped

Method:-

Pour 225ml / half a pint of water into a saucepan (big enough for the turkey) and add the ingredients. Heat up until all the salt and sugar has dissolved then add a further 700 ml / 3 pints of water and leave to cool. When cool, bung in the turkey and leave it in the refrigerator overnight.

On the morning of your turkey barbecue it’s time to make up the glaze;

Ingredients:-

3 tablespoons honey
1 teaspoon English (yellow) mustard
2 teaspoons Worcestershire sauce

Method:-

On medium coals, place the turkey breast on the grill and turn it every 5 minutes or so during the cookout. Mix up the glaze and baste with the glaze regularly as you turn the meat.

Grill for approximately 30 minutes, until you get a temperature reading of 165°F (74°C) or when the juices run clear (use a skewer to prick right into the middle of the breast).

TIP - Before serving, let it stand for 15 minutes. This will just allow the juices to thicken and so keep the joint moist.

Slice and serve!