2 bone-in, skin-on Canadian Turkey Breasts (approx. 2 kgs/4.4 lbs.)
6 cups (1.5 L) cold Water
6 whole cloves fresh Garlic, skinned
1/2 medium Onion, sliced
1 cup (250 mL) Lemon Juice
1/4 cup (60 mL) Brown Sugar
1/2 cup (125 mL) coarse Salt
1 Lemon, sliced
1/2 bunch, fresh Thyme
Brining is an excellent way to add moisture and flavour to turkey meat. Feel free to experiment with flavours but make sure that you brine for no less than 4 hours for best results. Wash and re-use the plastic boxes with lids that salad greens are sold in; use for brining the turkey breasts.
You will need a large, 2-4 litre container with a lid, or a casserole or bowl with plastic wrap. Mix all ingredients except turkey breast together in a separate bowl to make brine. Place turkey breasts in the large container. Add brine and cover.
Refrigerate overnight or no less than 4 hours.
Preheat grill to 400ºF (200ºC). Spray grill with cooking spray and place turkey breasts bone side up.
Grill for 5-7 minutes or until starting to brown. Flip on to bone side and continue to grill until done, approximately 20-30 minutes. Let rest for 5 minutes and serve.
Preheat oven to 400ºF (200ºC).
Place turkey breasts in a shallow baking dish, bone side down and roast uncovered for 35-40 minutes or until juices are clear.
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Cameron’s Auburn Ale
Amsterdam Big Wheel Deluxe Amber
Yukon Brewing Red Amber Ale
Okanagan Spring Pale Ale
Big Rock Traditional Ale
The goal of the beer pairing is to cut the spice of the peppercorns and the brininess. A little higher bitterness will accomplish that and the caramel body of the beer should be able to balance some of the sweetness.
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