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Recipe: Honey-brined heritage turkey

November 9, 2011 at 7:45PM

HONEY-BRINED HERITAGE TURKEY

Serves 6.

Note: From N.M.Kelby.

• 16 oz. (1 lb.) kosher salt

• 16 oz. (1 lb.) honey

• 1 gal. (16 c.) hot water

• 2 qts. low-sodium chicken stock

• 8 to 10 lb. turkey

• 4 tbsp. (1/2 stick) unsalted butter, softened

• 3 to 4 pieces thick-sliced bacon

• 1 c. apple wood chips, soaked in water for about 1 hour, if grilling

Directions

Dissolve salt and honey in 1 gallon hot water. Add chicken broth. Marinate turkey, breast side down in brine, in refrigerator for up to 12 hours but no longer.

Pat turkey dry. Smear the butter under the skin and cover the breast with bacon slices.

Set up grill for indirect heat or preheat oven to 400 degrees. If using the grill, pull apple wood chips from water and place in metal pan (such as a pie tin); set at the back of the grill.

On grill or in oven, cook turkey until golden brown with an internal temperature of about 155 in the legs (45 minutes to an hour). Tent for about 20 to 25 minutes until internal temperature reaches 165 degrees.

Nutrition information per 4-ounce serving:

Calories190Fat8 gSodium640 mg

Carbohydrates1 gSaturated fat2 gCalcium18 mg

Protein27 gCholesterol86 mgDietary fiber0 g

Diabetic exchanges per serving: 4 lean meat.