- 2 quarts water
- ¼ cup salt
- ¼ cup lemon juice
- 1 turkey breast (whole or half)
- 2 tablespoons curry powder
- ½ cup chicken broth
- ½ cup tandoori paste
Combine water, salt and lemon juice in either a bowl or large plastic bag. Place the turkey into the bowl or bag and refrigerate overnight.
Remove the turkey from the brine and pat dry. Mix the curry powder and chicken broth. Using a seasoning injector, inject the turkey breast with the curry mixture. Rub the exterior of the breast with tandoori paste. Let rest for at least an hour.
Prepare your grill and set to medium.
Place the turkey over the heat and grill each side for 4-5 minutes with the lid closed. Move turkey breast to the side for indirect cooking, close the lid and cook for another 45 minutes or until the meat reaches 160oF.