More Barbecue Turkey Recipes
Barbecue turkey recipes don’t come any better than these grilled turkey steaks. The beauty is that it’s marinated in a brine that really adds flavor to the bird as well as helping it stay moist through the barbecue cooking process.
I like to do this recipe using a brine with the whole breast or lobe and then sliced whilst raw into breast steaks before slapping the steaks over direct heat on the grill.
It's best to do it this way because the brine is quite strong so if you brined each turkey slice it would simply become too salty too quickly before all the other flavours had chance to infuse. Weaken the brine and it's then touch and go as to how much of the other flavors you get into the bird.
Turkey breast is such a lean meat so it's really easy to cook it just that little bit too far and you end up with a dry offering. Two things are going to help ensure that you get succulent grilled turkey steaks.
- The brine, far from drying out the meat, the brine actually helps more water penetrate the flesh - find out more about how brine moisturises in my barbecue turkey recipes.
- An instant read temperature probe - this will ensure that you can take your steaks off the heat as soon as they are cooked rather than having to guess and figuring on giving them another five minutes just to be certain.
The brine needs about 4 hours to work its magic so whilst in the brine you will need to keep the brine bucket and its contents refrigerated and because it's a strong brine (about 45%) so you need to be careful not to overdo the brine time.
Click here for more information on brine recipes.
Serves:- 6 people
Preparation Time:- 15 minutes
Marinade Time:- 4 hours
Cooking Time:- 15 minutes
4 hours 30 minutes
Ingredients:-
For the Brine you’ll need:-
- 200ml / 1 cup honey
- 100g / 4oz salt
- 2 onions roughly chopped
- 2 cloves garlic roughly chopped
- 2 tablespoons dried mixed herbs
- 1 litre / 5 cups cold water
- 100ml / ½ cup White wine vinegar
- A handful of juniper berries (optional)
In addition you need at least one turkey breast lobe. Using the lobe rather than the crown is better because it's already off the bone and this makes the slicing into steaks that much easier.
Method:-
Pour all the ingredients into a large pan and bring to the boil, keep stirring to make sure all the salt dissolves and get the flavor out of the onions and herbs. Then allow to cool.
Remove the skin from your turkey breast, pop it into the brine and allow to marinate for four hours. Keep the brine and turkey refrigerated during this process.
When the brine time is finished remove the turkey breast and land it on a carving board. Take a carving knife and slice into steaks about 1cm or half an inch thick ready for the grill. If there's more than enough to go around you can at this stage freeze the raw meat (assuming it had not previously been frozen).
When your coals are medium hot ready you can slap the turkey slices straight on the grill (there's no need for additional seasoning).
Depending on the thickness it’s going to take anywhere from 10 to 15 minutes for your grilled turkey steaks with one turn at the halfway point.
If using an instant read temperature probe then you need to be looking for 70°C (160°F) and allow the meat to rest for five minutes before service.
I like to serve these grilled turkey steaks with one of my barbecue sauces, click here for my favourites.
Related Pages:
More Great Barbecue Turkey Recipes
Homemade Barbecue Sauce Recipes
Keep updated with my RSS feed
