Cranberry-Hoisin Turkey Kebabs

Turkey breast is one of those meats that can dry out before it cooks through. For that reason, this recipe starts with a brine to add moisture that keeps these turkey kebabs tender. The glaze has a fantastic combination of traditional cranberry and Asian hoisin sauce. These kebabs cook fast and make a great topping for any salad.

MAKES 6 TO 8 KEBABS

KEBABS

• 1 turkey breast (1½ pounds, or 680 g)
• Basic Brine
• 6 to 8 skewers
• Oil

CRANBERRY-HOISIN GLAZE

• 1 teaspoon vegetable oil
• ½ cup (120 ml) pure cranberry juice
• 3 large green onions, white parts only, chopped
• 2 tablespoons (28 g) sugar
• 1 clove of garlic, minced
• 2 teaspoons sesame oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons soy sauce
• ¼ teaspoon mild chili powder
• ¼ teaspoon black pepper

INSTRUCTIONS:

1. Combine all the ingredients for the brine in a large bowl.
2. Cut the turkey breast into 1¼-inch (3 cm) cubes.
3. Add the turkey cubes to the brine, cover the bowl, and place it into the refrigerator for 1 hour.
4. Heat 1 teaspoon of vegetable oil in a medium saucepan. Add the chopped onions and cook for 2 minutes. Add the remaining ingredients for the glaze and bring to a heavy simmer for 2 to 3 minutes, stirring occasionally. Reduce the heat to medium-low and simmer for 6 to 8 more minutes. Remove from the heat and let it cool for 10 minutes before using. You can double the glaze recipe and reserve half as a dipping sauce. If so, divide the glaze in half and store the dipping sauce portion in a separate container in the refrigerator until ready to use.
5. Remove the turkey cubes from the brine and place them into a large strainer or colander. Quickly rinse and pat the pieces dry with a paper towel.
6. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
7. Thread the brined turkey onto the skewer, about 5 to 8 pieces on each, depending on the size of the skewer.
8. Place the kebabs on the grill. Cook the kebabs for 4 minutes on one side, turn, baste with the glaze. Repeat this a few times during the cooking process. The kebabs are done once the turkey reaches an internal temperature of 165°F (74°C).
9. Remove the kebabs from the grill. Serve over rice with the reserved dipping sauce or remove the meat from the skewers and serve in a wrap or over the top of a salad.