Spiced Grilled Turkey Breast

INGREDIENTS:
Brined Turkey
1/4 cup sugar
1/4 cup kosher salt
2 tablespoons cracked black pepper
2 tablespoons ground ginger
1 tablespoon ground cinnamon
Water
1 whole boneless turkey breast (about 4 pounds), skin removed and
breast cut in half
4 garlic cloves, crushed with side of chef's knife

Honey Glaze
2 tablespoons honey
2 tablespoons Dijon mustard
1 chipotle chile in adobo, minced
1 teaspoon balsamic vinegar

Peach Salsa:
3 pounds ripe peaches, peeled, pitted, and cut into 1/2-inch dice
1 green onion, finely chopped
2 tablespoons fresh lime juice
1 small hot red pepper such as cayenne, seeded and minced
1/2 teaspoon salt
Whole green onions for garnish

DIRECTIONS:
1. Prepare Brined Turkey: In 2-quart saucepan, heat sugar, salt,
pepper,
ginger, cinnamon, and 1 cup water to boiling over high heat. Reduce
heat
to low; simmer 2 minutes. Remove saucepan from heat; stir in 3 cups
ice
water.

2. Place turkey breast in large self-sealing plastic bag; add brine
and
garlic. Seal bag, pressing out excess air. Place bag in bowl and
refrigerate breast 24 hours, turning over occasionally.

3. Prepare outdoor grill for covered direct grilling over medium heat.

4. While grill heats, prepare Honey Glaze: In small bowl, stir all
glaze
ingredients until blended; set aside.

5. Remove turkey from bag; discard brine and garlic. With paper
towels,
pat turkey dry and brush off most of peppercorns. With long-handled
basting brush, oil grill rack. Place turkey on hot rack. Cover grill
and
cook turkey 20 minutes, turning over once. Brush turkey with glaze and
cook 5 to 10 minutes longer (depending on thickness of breast),
brushing
and turning frequently, until temperature on meat thermometer inserted
into thickest part of breast reaches 165F. (Internal temperature will
rise 5F upon standing.) Place turkey on cutting board and let rest 10
minutes to set juices for easier slicing.

6. While turkey rests, prepare Peach Salsa: In medium bowl, stir all
salsa ingredients until mixed. Makes about 4 cups.

7. Serve turkey hot, or cover and refrigerate to serve cold. Arrange
sliced turkey and salsa on platter; garnish with whole green onions.
Serves 12.


Each 1/4 cup salsa: About 30 calories, 1 g protein, 7 g carbohydrate,
0
g total fat, 1 g fiber, 0 mg cholesterol, 75 mg sodium.


NUTRITIONAL INFORMATION:
Calories: 170
Total Fat: 1
Saturated Fat: 0
Cholesterol: 94
Sodium: 555
Carbohydrates: 4
Fiber: 0
Protein: 34