1 Review

I've used this recipe twice now and it has become my family's favorite way to eat turkey. I have tweaked it a bit to meet my needs. I use boneless turkey breast roasts (easier for cutting) and brine for about 5 hours instead of 12. I also use hickory chips because I prefer their flavor to that of mesquite and use mayo instead of softened butter. (Someone told me a long time ago to use mayo for turkeys and I've never gone back- it really seals in the moisture of the turkey.) I whole-heartedly recommend this recipe to anyone looking for a GREAT new way to make turkey. Thank you Sue Lau for sharing!

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closet_foodie October 16, 2011
Brined Mesquite Grilled Turkey Breast