How to Make Brine for Grilled Turkey

Here's a great way to pump up the flavor of your turkey on the grill.

Bobby Flay: Hi! Here a great way to pump up the flavor of turkey. The first thing you want to do is for a turkey breast, it’s create brine and so brine is simple three ingredients. So, water, all bunch of salt and some sugar, just wisps this up okay then will you take your turkey breast with the skin on and I’m going to put this into the brine and you want let to set any refrigerator for at least a day maybe 24 hours even up to 48 hours is totally fine. So, here is brine that we have brine I’m going to pat it dry and to continue with the flavor, we’re going to create a Spanish spice rub. Now, if you have a favorite spice rub that you like to buy or making on your own that’s totally fine. This one has like paprika and a lot of Mediterranean spices on it and what I’m going to do is on the skin side let’s going to rub the spices into it. So, a little of canola oil on top and now it’s time to go on the grill. So we want to put on the skin side down and I want the spice rub to really become heart of the skin itself and it’s going to be two things flavor but it’s also going to create a nice crust on the outside and you want a kind of slowly so at the fat of the skin grandeurs it’s nice and crispy. The spice throughout does not burn, doesn’t sharp that actually cook into the skin. You want to let this cook for about 17 to 20 minutes just until its cook through. And that’s what you want to see, nice crusty skin on the outside, you can see the beautiful color from the spice rub and if you think the flavor is over, it’s not common over. Just to bring it back to where started, we brine this. Why that we brine it? We want it add moist to the turkey breast. Brine is water, equal part sugar and salt, put it on the grill with a nice spice rub of your choice. And to finish it off, I mean this is just some added flavor but I like this that is made with several orange, it’s delicious it’s sweet and so for the perfect turkey breast, start with the brine.