Mustard and honey give turkey a subtle sweet-tangy taste to grilled turkey breast.
Grilled Honey-Dijon Brined Turkey Breast
- Prep Time 15 min
- Total 14 hr 25 min
- Servings 8
- Ingredients 9
Ingredients
- 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
Instructions
-
Step1In 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.
-
Step2Heat 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.
-
Step3In 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.
-
Step4Place 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.
-
Step5Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
-
Step6Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.
Nutrition
400
Calories
18g
Total Fat
54g
Protein
5g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 145mg
- 49%
- Sodium
- 460mg
- 19%
- Potassium
- 350mg
- 10%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 54g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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