Grilled, Brined Turkey Breast with Allioli; brining — 7 Comments

  1. Gorgeous! I’m definitely going to try this. I hope I can find a beautifully tied turkey breast like the ones they sell in France.

  2. Hmmmmm, now you’ve got me thinking, which could be dangerous.
    Right now the garlic is growing lots of delicious, garlicky scapes. Wonder if I could use garlic scapes to make garlicky aioli? Well, as they used to say in Liberia, “you never try, you never know.”

  3. Lydia, I think it’s an art form…
    Kate, I haven’t been doing it long, but I love it.
    Val, it was tender and moist….
    Tina, we eat a lot of cutlets and breasts, but never whole birds.
    Peggy, thanks!
    brassfrog, I don’t think the scapes would be hot enough – it would still be really good, though….