Brine:

  • 4 cups            room temperature water
  • ½ cup            sea salt
  • ¼ cup            packed light brown sugar
  • 1 ½-2 lb          turkey breast, on the bone

Glaze:

  • 2-3                  unpeeled garlic cloves
  • ¼ cup            maple syrup
  • ¼ cup            butter
  • 1 Tbsp            brandy

Cranberry Compote:

  • 2 cups            fresh or frozen cranberries
  • ½ cup            sugar
  • ½ cup            apple cider
  • pinch             ground cinnamon
  • 1 oz                brandy

1. For the brine, stir the water, salt and sugar together until the salt & sugar have dissolved.  Place the turkey breast in a bowl or dish and pour the brine overtop.  Cover and chill for an hour (but not longer), turning the turkey breast over after 30 minutes if it is not fully submerged in the brine.

2. Preheat the grill to 375 °F. Drain the brine from the turkey breast, pat dry and place it on the grill, skin-side down and grill for about 50 minutes, turning the turkey over halfway during cooking, and until an internal temperature of 165 °F is reached.

3.  While the turkey is grilling, place the garlic cloves in a small baking dish and roast on the grill for about 30 minutes.  Remove from the grill, peel and place in a saucepot with the maple syrup and butter, heating until the butter has melted.  Puree this glaze and baste the fully grilled turkey breast immediately when it comes off the grill.  Let the turkey rest for 10 minutes before carving and serving with the Cranberry Compote.

4. For the compote, simmer the cranberries, sugar, cider and cinnamon for about 8 minutes over medium heat, stirring occasionally, until the cranberries start to break open. This can be prepared in advance and chilled until needed.

Serves 4