Lucas and I decided to have ourselves a little Thanksgiving celebration last night, as we won't be spending this one together. The star of our dinner was definitely our brined and grilled turkey breast. The result was a moist rich smokey bird...AMAZING! The breast is the perfect for 2 people (including a day's worth of leftovers) and was only $2.99!
The Brine:
1 Turkey breast, thawed (5-6lbs)
1 cup coarse salt
1 cup light brown sugar
Fresh rosemary, tyme and celery stalk, chopped
How to:
Fill a large stock pot 3/4 full with cool water
Dissolve sugar & salt in water by stirring
Throw in your herbs & chopped cerely
Add turkey breast, bone side up, & weigh down with a plate
Cover & refrigerate at least 8 hours
Grilling: (We have a charcoal grill & we added wood chips as well)
Cook indirectly over heat on Grill
Cover with vent open
Cook about 1 & 1/2 hrs or until meat is heated to 165 degrees
I decided to try all new recipes for the sides as opposed to family recipes because I thought it would be fun to re-invent our standard turkey day. I did cheat on the cranberries and purchased the relish from Whole Foods, as well as the pumpkin pie (I didn't have the time). The cranberries were yummy, just like my Mom's recipe, but I should have baked her pumpkin pie instead.
Also on our menu:
Classic Celery Stuffing (I cut the recipe in half & added Rosemary & Tyme)
Buttermilk Mashed Potatoes (I like to leave the skin on the potatos for a heartier taste)
Roasted Brussels sprouts
Fresh Cranberry Relish (via Whole Foods)
Pumpkin Pie (via Whole Foods)
1 Turkey breast, thawed (5-6lbs)
1 cup coarse salt
1 cup light brown sugar
Fresh rosemary, tyme and celery stalk, chopped
How to:
Fill a large stock pot 3/4 full with cool water
Dissolve sugar & salt in water by stirring
Throw in your herbs & chopped cerely
Add turkey breast, bone side up, & weigh down with a plate
Cover & refrigerate at least 8 hours
Grilling: (We have a charcoal grill & we added wood chips as well)
Cook indirectly over heat on Grill
Cover with vent open
Cook about 1 & 1/2 hrs or until meat is heated to 165 degrees
I decided to try all new recipes for the sides as opposed to family recipes because I thought it would be fun to re-invent our standard turkey day. I did cheat on the cranberries and purchased the relish from Whole Foods, as well as the pumpkin pie (I didn't have the time). The cranberries were yummy, just like my Mom's recipe, but I should have baked her pumpkin pie instead.Also on our menu:
Classic Celery Stuffing (I cut the recipe in half & added Rosemary & Tyme)
Buttermilk Mashed Potatoes (I like to leave the skin on the potatos for a heartier taste)
Roasted Brussels sprouts
Fresh Cranberry Relish (via Whole Foods)
Pumpkin Pie (via Whole Foods)
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