- 2 cups apple juice
- 2 cups water
- 1 tablespoon chipotle w/sauce
- 1/4 cup sea salt
- 3 bay leaves
- 2 tablespoons honey
- 1/2 sweet onion roughly chopped
The turkey breast is soaking in the brine in the fridge for a couple hours. Overnight would be better but if you’ve been reading this blog at all, you know I usually don’t plan that far ahead!
I mixed about a tablespoon of "sauce" from canned chipotle with 4 tablespoons of butter and 2 tablespoons of honey. Fresh salt and pepper are in the mix too. The butter spread is going underneath the skin on the turkey breast. I have this beast sitting in a v-rack to be cooked indirectly on the roast pan in the BGE around 275%. Salt and pepper w/a little Emeril’s Bayou Blast all over the turkey.
Our four pound turkey breast (w/bone) took about 3.5 hours on the BGE. And it was worth the wait! Juicy, delicious and fork-tender.
I served this with roasted potatoes and green beens with pancetta and shallots. To drink: 2005 Matrix Pinot Noir from California.