Directions:
- In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the remaining cold water to cool the brine to room temperature.
- Place a large resealable plastic bag inside a second plastic bag; add turkey breast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a pan. Refrigerate for 4-6 hours.
- Prepare grill for indirect heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Place turkey over drip pan and grill, covered, over indirect medium heat for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°, basting occasionally with sauce. Cover and let stand for 10 minutes before slicing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.88 Kcal (2093 kJ) | ||
| Calories from fat | 216.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.08g | 37% | |
|---|---|---|---|
| Cholesterol | 114.47mg | 38% | |
| Sodium | 4930.35mg | 205% | |
| Potassium | 1198.8mg | 26% | |
| Total Carbs | 32.38g | 11% | |
| Sugars | 26.33g | 105% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 37.72g | 75% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 81.4 Kcal (341 kJ) | ||
| Calories from fat | 35.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 37% | |
|---|---|---|---|
| Cholesterol | 18.64mg | 38% | |
| Sodium | 802.81mg | 205% | |
| Potassium | 195.2mg | 26% | |
| Total Carbs | 5.27g | 11% | |
| Sugars | 4.29g | 105% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 6.14g | 75% | |
| Vitamin C | 0.6mg | 6% | |
| Iron | 0.1mg | 3% | |
| Calcium | 12.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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