• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
448.2
Protein:
80 g
Fat:
7 g
Carbohydrates:
16.3 g
Serves: 4-6
Prep Time: 15 mins
Cook Time: 25 mins
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.
  1. 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.
  2. Refrigerate overnight or no less than 4 hours.
  3. Preheat grill to 400ºF (200ºC). Spray grill with cooking spray and place turkey breasts bone side up.
  4. 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.
Oven Method:
  1. Preheat oven to 400ºF (200ºC).
  2. Place turkey breasts in a shallow baking dish, bone side down and roast uncovered for 35-40 minutes or until juices are clear.

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