Grilled, Brined Turkey Breast with Allioli

Preparation and cooking time:  5 minutes earlier, 35 – 60 grilling

 Ingredients:

• 3 – 4 cups cold water
• 1 cup ice cubes
• 1/4 cup sea, kosher or other coarse salt
• 1/4 cup honey
• 2 tbs brown sugar
• 2 tbs white wine tarragon vinegar
• 1 tbs juniper berries
• 1 tbs dried thyme leaves
• 1 tbs mustard seed
• 1 tbs black peppercorns
• 1 turkey breast, (or half or tenderloin) 24 – 32oz (750 – 1000gr)
• Allioli Mayonnaise
• 1 tbs allioli
• 1 tbs mayonnaise

Instructions:

• At least 6 hours and up to 24 hours before cooking, mix 3 cups water, salt, honey, sugar and vinegar in large, deep bowl. 
• Stir until sugar and salt are dissolved.
•  Add herbs and spices, stir. 
• Add ice, turkey and enough water to cover turkey.
• Cover and refrigerate, turning occasionally, until ready to cook.  You could also use a large, zip-lock food bag.
• When ready to cook, remove turkey and let air dry 10 minutes. 
• Discard brine.
• Cook turkey on barbecue grill for 35 – 60 minutes, turning to brown all sides.  Cook until 165F (75C) in the center.  If you don’t have a thermometer, remove after 35 minutes and cut a small slit in the center to check.  A 32oz (1000gr) turkey tenderloin should take 35 – 45 minutes.
• Remove and let rest a few minutes. 
• Slice and serve with Allioli Mayonnaise.
• Allioli Mayonnaise
• Mix well, taste, add more mayonnaise if desired.

Note:  You could add a few wood chips, that have been soaked in water for 15 minutes, if you like a smoky flavor.   You could also bake it in a 400F (200C) oven for about the same amount of time.

Allioli 

Time: 15 minutes

 Ingredients:

• 4 large cloves of garlic
• 1/4 tsp sea, kosher or other coarse salt
• 2 – 3 tbs good olive oil

Spanish Allioli, unlike the French Aioli, is made without eggs

 Instructions:

• Info:  You have to do this with a mortar and pestle. (see below for possible substitutes) The garlic has to be mashed.  A blender or food processor will not work – you’ll get a bland garlic mayonnaise.  The pounding pulverizes the cells, releasing allicin which gives it the sharp, hot flavor. 
• Method: Smack the garlic once with side of a knife to start breaking it down then put it in the mortar along with the salt. The texture of the salt is needed to help break down the garlic.  Pound with the pestle until you get a paste.  Yes, this will take awhile.  (It took 10 – 15 total minutes for me to make this.)  When you have a thick paste add the olive oil a few drops at a time and work into the garlic.  Once the drops are incorporated, add a few more.  Continue adding oil until it becomes difficult to incorporate then stop.  If you add too much the sauce will break – the oil will separate from the garlic.  This should look like a very thick mayonnaise.