This recipe, from Acacia Winery Chef, Charles Brooks is a feature of:
Your radio home for food, fun and friends.
Ingredients
9 pound
Sweetheart turkey breast -- thawed (*see note)
Poultry Brine
5 gallons
water
1 bottle
Pinot Noir or red wine
1/2 pound
curing salt -- available at your butcher's
2 pounds
brown sugar
3 pounds
kosher salt
2 cups
pickling spice
Instructions
1.
Place brine ingredients in a deep, nonreactive container, preferably glass or stainless steel, and stir to dissolve. Put turkey into the brine and completely immerse. Use a heavy plate to keep meat immersed. Refrigerate for 24 to 48 hours.
2.
To Cook: There are various ways to do this depending what type of grill you are using. Long and slow is the best. Start the fire and allow to burn down. Once you've established the coal bed it is just a matter of maintaining the heat by adding additional coals during the cooking time. Push coals to the sides and place an aluminum tray with water in the middle. Ideal temperatures are between 220 and 250, for about 4 -5 hours. Remove the turkey from the brine, rinse and cut netting, separating the breasts. Cut the skin holding the two breasts together. At this point the meat can be cooked as is or can be rubbed with herbs, spices, or oils. Use wood chips soaked in wine to throw some wine perfume to the meat, or dried herbs soaked in wine or water. Place the breasts on the grill and cover, leaving vents open. When the meat is done- an instant read thermometer should read 160, remove from the grill and let rest for 1/2 hour.
* Note: A Sweetheart turkey breast is a boneless double breast with skin attached and bound in butcher's netting. These may be ordered from your butcher; they generally come frozen so be sure to thoroughly thaw under refrigeration before putting into the brine.
