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Recipe in: Barbecue

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.  

Grilled, Brined Turkey Breast with Allioli Ingredients:


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

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.

aioli Ingredients:


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: