Brined Turkey Steaks with Pineapple Sauce
1 6 – Pound TURKEY BREAST, with skin, or substitute 12 4-ounce TURKEY CUTLETS
1 Cup honey
1 Cup salt
1 Tablespoon dried basil
1 Tablespoon dried thyme
6 Cups cold water
1/2 Cup rice wine vinegar
3 Cups pineapple juice
1 Cup fruit cocktail juice
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/2 Teaspoon cumin
1/2 Teaspoon coriander
1/2 Teaspoon ground cloves
1/2 Teaspoon ground cinnamon
1/2 Teaspoon crushed red pepper flakes
1/2 Teaspoon nutmeg, freshly grated
2 Tablespoons brown sugar
2 Tablespoons fresh lemon juice
1/2 Cup sweet onion, minced
Remove turkey breast from bone with a boning knife. Gently pull breast from bone. Separate breast into two lobes. (If desired, save bones for turkey stock.) Combine honey, salt, basil, thyme, water and vinegar in saucepan. Bring mixture to boil.
Place turkey breasts or cutlets into large glass or other noncorrosive bowl or dish. Pour brine mixture over turkey. Cover and marinate in the refrigerator for 4 hours.
Slice turkey breast into steak-size portions, ¾-inch thick and ¼pound each.
Combine all remaining ingredients in saucepan.
Bring to low boil, then reduce heat.
Maintain over low heat for 20-30 minutes, stirring occasionally.
Remove from heat. Cover and refrigerate until served.
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method.
Remove turkey steaks from marinade and discard brine. Place steaks on grill rack, 4 inches from medium heat. Grill about 8-10 minutes and turn once. Continue to grill another 8-10 minutes or until the internal temperature reaches 170 degrees F.
Serve with an accompaniment of Pineapple Sauce.