Herbes de Provence Turkey Brine

Winn-Dixie had a sale on bone-in turkey breast and so I donned my mask and headed out to the grocery to pick one up. I brined the turkey breast overnight before placing it in my Dad’s Weber over a pan of water and grilled it for almost 3 hours.

We served it with the last of the asparagus and some potato cakes made from potatoes leftover from the shrimp/crawfish boil on Mother’s Day (recipe here).

Lots of yummy, tasty goodness. Can’t wait for sandwiches, though!

This brine is good on chicken, too.

Herbes de Provence Turkey Brine

½ cup coarse kosher salt
½ cup brown sugar
juice of 2 lemons, about ¼ cup (keep rind)
3 tablespoons Herbes de Provence
2 quarts water

1 bone-in turkey breast, 4-6 lbs

3 tablespoons butter, softened

Dissolve salt and sugar in three cups of water. Once the salt and sugar are dissolved, add in 1 cup of ice and stir until melted. Add in lemon juice and herbes de Provence. Let brine cool to room temperature.

Cut through the turkey’s backbone and split open in a butterfly. Place turkey in zip top bag with the lemon rinds and add water to the brine to bring it to 2 quarts. Pour into the bag and seal. Place in the fridge for 12-18 hours. If you don’t have a large enough bag, place in a pot big enough to cover the bird. Put a plate on top to keep it submerged.

Remove from fridge while starting to heat the coals. Rinse and pat dry. Use your fingers to loosen the skin. Press pieces of the softened butter under the skin and rub any extra over the skin.

Set grill for indirect cooking – I banked all the charcoal on one side. Add a wood chip like hickory for smoke. Place a pan with water on the opposite side to the coals. Put the turkey on the grate over the pan of water, with thickest part closest to the fire. Grill over indirect coals for at least 2 hours or until the internal temperature of the meat registers 165 degrees F.

 

One thought on “Herbes de Provence Turkey Brine

  1. Pingback: May 1-31 Coronavirus Journal | Mary Griggs

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