Spiced Grilled Turkey Breast

Soaking a whole turkey breast overnight in a spiced salt solution, or brine, produces exceptionally tender and flavorful meat. You can also brine a whole chicken before roasting.

PREP: 35 minutes plus brining and standing

GRILL: 25 to 30 minutes

MAKES: 12 main-dish servings

SPICED TURKEY BREAST

¼ cup sugar

¼ cup kosher salt

2 tablespoons cracked black pepper

2 tablespoons ground ginger

1 tablespoon ground cinnamon

4 cups water

1 whole boneless turkey breast (about 4 pounds), skin removed, breast cut in half

4 garlic cloves, crushed with side of chef’s knife

CHIPOTLE HONEY MUSTARD GLAZE

2 tablespoons honey

2 tablespoons Dijon mustard

1 chipotle chile in adobo, minced

1 teaspoon balsamic vinegar

1 recipe Peach Salsa

1. Prepare turkey: In 2-quart saucepan, heat sugar, salt, pepper, ginger, cinnamon, and 1 cup water to boiling over high heat. Reduce heat to low; simmer 2 minutes. Meanwhile, stir remaining water with ice cubes to chill. Remove pan from heat; stir in 3 cups ice water.

2. Place turkey breast in large zip-tight plastic bag; add brine and garlic. Seal bag, pressing out excess air. Place bag in bowl and refrigerate, turning occasionally, 24 hours.

3. Prepare outdoor grill for covered direct grilling over medium heat. With long-handled basting brush, oil grill rack.

4. Meanwhile, prepare glaze: In small bowl, stir honey, mustard, chipotle, and vinegar until blended. Set aside.

5. Remove turkey from bag and discard brine and garlic. With paper towels, pat turkey dry and brush off most of pepper. Place turkey on hot grill rack. Cover grill and cook turkey 20 minutes, turning over once. Brush turkey with glaze and cook 5 to 10 minutes longer (depending on thickness of breast), brushing and turning frequently, until temperature on instant-read meat thermometer inserted into thickest part of breast reaches 165°F. (Internal temperature will rise 5°F upon standing.) Place turkey on cutting board and let stand 10 minutes to allow juices to set for easier slicing.

6. While turkey rests, prepare Peach Salsa.

7. Serve turkey hot, or cover and refrigerate to serve cold, with the salsa on the side.

EACH SERVING TURKEY: About 170 calories, 34g protein, 4g carbohydrate, 1g total fat (0g saturated), 94mg cholesterol, 555mg sodium