© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 6 - lb TURKEY BREAST, with skin, or substitute 12 4-oz TURKEY CUTLETS
1 c honey
1 c salt
1 tbsp dried basil
1 tbsp dried thyme
6 c cold water
1/2 c rice wine vinegar
Pineapple Sauce
3 c pineapple juice
1 c fruit cocktail juice
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp crushed red pepper flakes
1/2 tsp nutmeg, freshly grated
2 tbsp brown sugar
2 tbsp fresh lemon juice
1/2 c sweet onion, minced
Brine
Remove turkey breast from bone with a boning knife. Gently pull breast from bone. Separate breast into two lobes. (If desired, save bones for turkey stock.)
Combine honey, salt, basil, thyme, water and vinegar in saucepan.
Bring mixture to boil.
Place turkey breasts or cutlets into large glass or other noncorrosive bowl or dish.
Pour brine mixture over turkey.
Cover and marinate in the refrigerator for 4 hours.
Slice turkey breast into steak-size portions, ¾-inch thick and ¼-pound each.
Pineapple Sauce
Combine all remaining ingredients in saucepan.
Bring to low boil, then reduce heat.
Maintain over low heat for 20-30 minutes, stirring occasionally.
Remove from heat. Cover and refrigerate until served.
Grilling
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method.
Remove turkey steaks from marinade and discard brine. Place steaks on grill rack, 4 inches from medium heat. Grill about 8-10 minutes and turn once. Continue to grill another 8-10 minutes or until the internal temperature reaches 170 degrees F.
Serve with an accompaniment of Pineapple Sauce.
310 Total Calories
5 g Total Fat
1 g Saturated Fat
145 g Cholesterol
410 mg Sodium
16 g Total Carbohydrates
0 g Dietary Fiber
15 g Sugars
47 g Protein
0 % Daily Protein
25 % Daily Vitamin C
4 % Daily Calcium
15 % Daily Iron