Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 313 :: Primal Grill for a Crowd
Orange-brined Turkey Breast
Method: Smoking/ indirect grilling
Advance
Preparation: 
24 hours for brining the turkey
Category: Fowl
Ingredients:
For the brine:

1-1/2 cups kosher salt
1-1/2 cups dark brown sugar
1 gallon cool water
4 bay leaves
4 strips orange zest (removed with a vegetable peeler)
Juice of one orange
4 whole cloves
1 medium onion, thinly sliced
1 cinnamon stick
1 tablespoon black peppercorns

1 bone-in or boneless turkey breast (5 to 7 pounds)

4 tablespoons salted butter, melted, for basting

12 slices good-quality rye bread

Orange-Mayo Sandwich Sauce

Other Items Needed:
trussing string (3 to 4 feet); about 5 cups soaked, drained hardwood chips or chunks

Directions:
Make the brine: Place the salt, sugar, and the water in a large stockpot or clean bucket. Pin the bay leaves to the orange zest strips with cloves. Add them, the onion, cinnamon, black peppercorns, and orange juice to the brine.

Wash the turkey breast with cold running water, then place it in the bucket with the brine. (It should be fully submerged. If not, add a bit more water.) Place a heavy weight, like a saucepan or a resealable plastic bag filled with ice, on top to keep it submerged. Brine-cure the turkey in the refrigerator for 24 hours.

Drain the turkey breast well and blot dry.

Set up your smoker according to the manufacturers instructions and preheat to 275 degrees. (See below if you don't own a smoker; you can also indirect grill the turkey.) Place the turkey in the smoker, meaty side up, if using bone-in turkey breast. Smoke the turkey until dark golden brown and cooked through; the internal temperature of the meat in the deepest part of the thigh should be 165 degrees F. Another test for done-ness: pierce the side of the thigh with a slender skewer: the juices should run clear. Depending on your smoker and the temperature outside, this will take 4 to 6 hours. Start basting the turkey with butter after 3 hours and baste every 30 minutes.


If using a charcoal grill, set up your grill for indirect grilling and preheat to medium-low (300 degrees F). Place the turkey, breast side up, on the grate over the drip pan. Add 3/4 cups wood chips or chunks to each mound of coals. Smoke-roast the turkey until dark golden brown and cooked through; the internal temperature of the meat in the deepest part of the thigh should be 165 degrees F. Another test for done-ness: pierce the side of the thigh with a slender skewer: the juices should run clear. This will take 3 to 3-1/2 hours, and you'll need to replenish the charcoal every hour. Add another batch of wood chips after the first and second hours, but not the third. Start basting the turkey with melted butter after 2-1/2 hours and baste every 20 or 30 minutes.

Transfer the turkey to a platter and remove the trussing string. Let rest for 10 to 15 minutes, loosely tented with foil. Slice and serve, or make sandwiches using rye bread and the below sauce.
 
Orange-Mayo Sandwich Sauce
Serves: 1 1/2 cups
Category: Sauces
Ingredients:
1/2 cup grainy (Meaux-style) mustard
1 cup mayonnaise (Hellmanns preferred)
1 teaspoon grated orange zest
2 to 3 tablespoons Cointreau, or other orange-flavored liqueur


Directions:
Place all ingredients in a nonreactive mixing bowl and whisk to mix. Makes 1-1/2 cups.
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