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Turkey Breast with Bourbon-Maple Glaze




Source of Recipe


Internet


List of Ingredients




Brine for turkey breast:
4 quarts cold water
3/4 cup kosher salt
3/4 cup sugar

Bourbon-Maple Glaze:
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon maple syrup
1 tablespoon bourbon

vegetable oil
salt & white pepper
2 to 3 cups apple wood chips




Recipe



Method Brine: Rinse turkey breast well in cold water and drain. In a bowl or container large enough to hold the turkey breast, add the water, salt, and sugar and stir until dissolved. Submerge the turkey breast in the brine, cover and refrigerate for 6 hours. Remove and pat dry with paper towels. For crisper skin, place the turkey breast on a rack over a baking sheet and refrigerate uncovered. Air-dry for 2 to 3 hours before grilling.

Maple Glaze: While the turkey is grilling, make the glaze. In a small pan over medium-low heat, melt the butter. Stir in the brown sugar and maple syrup and heat until the brown sugar has dissolved. Remove the pan from the heat and stir in the bourbon.

To Grill: Soak 2 to 3 cups apple wood chips in cold water and drain well. When putting the turkey on the grill, place the apple wood chips in the smoking box in the gas grill, or wrap the chips in aluminum foil, poke holes in foil and place on hot charcoals.

Rub the breast generously with vegetable oil and sprinkle lightly with salt and pepper. Place the turkey breast, breast-side down over medium-high heat on a covered gas grill, or over medium-hot charcoals for 3 to 6 minutes, or until the skin is golden. Turn the breast, breast-side up, and grill, covered, over indirect heat (medium heat for gas, or medium charcoals) for 1 hour and 45 minutes to 2 hours, or until the turkey breast reaches an internal temperature of 165 degrees. Baste the breast with Bourbon-Maple Glaze during the last 15 minutes of grilling. When done, remove turkey breast to a warm platter, tint with foil and let rest for 15 minutes. Serves 8 to 10.