Grilled, Brined Turkey Breast with Allioli
Total time: 60 minutes 5 minutes earlier, 30 - 60 grilling, depending on size
I used a boneless, skinless turkey breast for this, that was, of course, (this being France) tied into a perfect roll. It doesn't need to be boneless, but do take the skin off if yours comes with it on; it lets the brine permeate better. You can tie it into a round shape or leave it as is. You could also use turkey tenderloins. Cooking times will vary according to the weight and thickness. An instant read meat thermometer is great! This serves 4.... or 2 twice.
Ingredients:
- 3 - 4 cups cold water, 750gr, 26.5oz
- 1 cup ice cubes
- 1/4 cup sea, kosher or other coarse salt
- 1/4 cup honey
- 2 tbs Brown sugar
- 2 tbs white wine tarragon vinegar
- 1 tbs juniper berries
- 1 tbs dried thyme leaves
- 1 tbs mustard seed
- 1 tbs black peppercorns
- 1 turkey breast, (or half or tenderloin) 24 - 32oz (750 - 1000gr)
- Allioli Mayonnaise
Instructions:
- At least 6 hours and up to 24 hours before cooking, mix 3 cups water, salt, honey, sugar and vinegar in large, deep bowl. Stir until sugar and salt are dissolved.
- Add herbs and spices, stir.
- Add ice, turkey and enough water to cover turkey. Cover and refrigerate, turning occasionally, until ready to cook.
- When ready to cook, remove turkey and let air dry 10 minutes.
- Discard brine.
- Cook turkey on barbecue grill for 35 - 60 minutes, turning to brown all sides. Cook until 165F (75C) in the center.
- If you don't have a thermometer, remove after 35 minutes and cut a small slit in the center to check. A 32oz (1000gr) turkey tenderloin should take 35 - 45 minutes.
- Remove and let rest a few minutes. Slice and serve with Allioli Mayonnaise.
Note: You could add a few wood chips, that have been soaked in water for 15 minutes, if you like a smoky flavor. You could also bake it in a 400F (200C) oven for about the same amount of time.
Allioli Mayonnaise
- allioli
- 1 - 3 tbs mayonnaise, according to your preference, 29.4gr, 1oz, or 2 tbs
Mix well, taste, add more mayonnaise if desired. Serve with Brined Turkey
Allioli Time: 15 minutes
This is the Spanish/Catalan method, without egg yolks. It's heavy on the garlic, and very hot! Yes, garlic packs a lot of heat when fixed this way! You can cut it with commercial mayonnaise if you like.
Ingredients:
- 4 large cloves of garlic, 16gr, .56oz
- 1/4 tsp sea, kosher or other coarse salt, 1.5gr, .05oz
- 2 - 3 tbs good olive oil, 40.5gr, 1.42oz, 3 tbs
Instructions:
- You have to do this with a mortar and pestle. (see below for substitutes) The garlic has to be mashed. A blender or food processor will not work - you'll get a bland garlic mayonnaise. The pounding pulverizes the cells, releasing allicin which gives it the sharp, hot flavor.
- Smack the garlic once with side of a knife to start breaking it down then put it in the mortar along with the salt. The texture of the salt helps break down the garlic. Pound with the pestle until you get a paste. Yes, this will take awhile. (It took 10 - 15 total minutes for me to make this.)
- When you have a thick paste add the olive oil a few drops at a time and work into the garlic. Once the drops are incorporated, add a few more. Continue adding oil until it becomes difficult to incorporate then stop.
- If you add too much the sauce will break - the oil will separate from the garlic. This should look like a very thick mayonnaise.
Note: If you don't have a mortar and pestle you can use a small, deep bowl (ceramic if possible) and the round handle of something - table knife, spatula, rolling pin, something fairly large. You could also mash the garlic and salt into a paste on a plastic cutting board (or in a heavy food bag) with a meat pounder, first, then put it into a bowl and incorporate the oil using a fork or whisk. Just remember that the garlic needs to be really mashed or it won't accept the oil. And if nothing seems to work, just add the mashed garlic and oil to some mayo.....
---------------------------------------------------------
| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1328 / 332 Total Carbohydrates: 12 / 3 Dietary Fiber: .4 / .1 Total Fat: 56 / 14 Saturated Fat: 7 / 1.75 Cholesterol: 470 / 117.5 Protein: 186 / 46.5 Calcium: 110 / 27.5 Sodium: 1135 / 283.5 |
General Technical Details and Disclaimer:
Note: Nutrition info assumes none of the brine. I'm sure it must add a bit of salt and possibly some sugar, but I could find no way of determining it.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
