Brined Barbecue Turkey Breast

Put salt and 2 cups very hot water in a tall 8-qt pot. Stir until salt dissolves. Add 2 cups ice cubes; stir until water is cold. Place turkey in pot, skin side down, and add enough cold water to cover. Stir brine around turkey, cover pot and refrigerate at least 12 hours, or overnight.

Rub: Mix ingredients, except oil, in a bowl. Stir in oil.

Prepare a charcoal or gas grill for covered indirect grilling over medium heat. Have ready a disposable foil roasting pan.

Remove turkey from brine; pat dry with paper towels. Rub spice mixture over breast, working some under skin. Place in foil pan.

Place pan on grill rack as grill manufacturer directs for indirect cooking. Cover grill and cook 11/2 to 2 hours, or until an instant read thermometer inserted in thickest part of breast, not touching bone, registers 165°F. Remove turkey to cutting board; let rest 30 minutes before slicing. Serve with Cranberry-Orange Barbecue sauce.

Planning Tip: The rub can be made up to 1 week ahead. Store covered at room temperature. The turkey can be prepared through Step 1 up to 1 day ahead.

Cranberry-Orange Barbecue Sauce

Makes 31/2 cups  Active: 10 min/Total: 35 min

Planning Tip: Refrigerate covered up to 2 days. Reheat to serve.

2 cups ketchup

1 can (8 oz) jellied cranberry sauce, cut in small pieces

1 small onion, chopped

1/2 cup orange juice

1/4 cup red-wine vinegar

2 Tbsp each yellow mustard and Worcestershire sauce

Mix ingredients in a medium saucepan. Simmer, stirring occasionally, 25 minutes, or until thickened. Serve with the turkey.

Per 1/4 cup: 72 cal, 1 g pro, 18 g car, 1 g fiber, 0 g fat (0 g sat fat), 0 mg chol, 463 mg sod