Brining Adds Taste To Turkey

Chef Bobby Flay Shares Recipe For Brined Turkey Breasts On The Grill

(CBS) 
Grilled Zucchini Succotash
Serves: 4

3 zucchini, halved lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 red onion, peeled and finely diced
2 cloves garlic, finely chopped
1 cup blanched fresh lima beans, or thawed frozen lima beans
Kernels from 2 ears of fresh corn
1 cup low sodium vegetable stock
2 tablespoons heavy cream
1 plum tomato, seeded, halved and finely diced
1 grilled poblano chile, peeled, seeded and diced
1 grilled jalapeno, peeled, seeded and diced
1/2 cup crumbled Queso Fresco cheese
1/4 cup chopped cilantro

Method:

1. Heat grill to high. Brush the cut side of the zucchini with the oil, and season each half with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill flesh-side down until lightly golden brown, about 3-4 minutes. Turn over and continue cooking until just cooked through, about 4-5 minutes longer. Remove from the grill and cut into small dice.
   
   
2. Heat the remaining 1 tablespoon of oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft.
   
   
3. Add the garlic and cook for 1 minute. Add the lima beans, corn and stock, heavy cream and cook for 5 minutes.
   
   
4. Add the tomatoes, chiles, grilled zucchini and cook for 2 minutes. Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper, remove from the grill and fold in the cheese and cilantro.

To serve: Divide the turkey breast evenly amongst the plates, serve with some of the succotash, and drizzle some of the onion vinaigrette over the turkey breast.