| 11 | cups cold water |
| 1 | cup honey |
| 1/2 | cup Dijon mustard |
| 1/3 | cup salt |
| 1 | bone-in whole turkey breast (5 to 6 lb), thawed if frozen |
| 3 | tablespoons olive or vegetable oil |
| 1 | teaspoon dried marjoram leaves |
| 1 | teaspoon ground mustard |
| 1 | teaspoon garlic-pepper blend |
| 1. | In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours. |
| 2. | Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. |
| 3. | In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone. |
| 4. | Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour. |
| 5. | Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 170°F. |
| 6. | Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing. |
| Cover grill; cook turkey over medium heat 1 hour. Rotate turkey 1/2 turn; cook covered 1 hour to 1 hour 15 minutes longer. |
|
| The brine mixture adds salt and flavor to the turkey, so try to buy a turkey that hasn't been injected with saline solution. An injected turkey will work in this recipe, but it will taste a little saltier. |
Nutrition Information:
400 ( 160); 18g ( 4 1/2g, 0g); 145mg; 460mg; 5g ( 0g, 4g); 54g 4%; 0%; 2%; 10% 0 ; 0 ; 7 1/2 1/2