BRINED ROAST TURKEY BREAST
This Turkey Breast is wet-brined overnight, for maximum flavor and moisture, basted in butter then roasted to perfection. This Brined Roast Turkey Breast is what Thanksgiving dreams are made of!
Provided by Joanna Cismaru
Categories Main Course
Time 3h15m
Number Of Ingredients 21
Steps:
- Add the water to a large pot and bring it to a boil. For the orange, peel it using a potato peeler or a knife, then cut it in half. Cut the lemon in half and juice it. Add the remaining brine ingredients to the pot (excluding the ice) and bring to a boil to dissolve all the salt and sugar. Add the lemon halves and orange halves after they've been juiced to the brine as well as the orange peel, lemon juice and orange juice, they will provide more flavor. Remove from heat and cool completely. To speed this up add about 4 cups of ice to the brine. I used my instant pot for this but any big pot that will fit the brine and the breast will work.
- Once the brine is cooled, place the turkey breast in the brine making sure it's fully submerged in it. You may have to weigh it down with another pot of water. What I did is wrapped the pot with plastic wrap, then placed a plate over it, and then a pot of water over the plate. This worked for me because the brine and turkey came up to the top of the pot. Another option is to use a brick or rock wrapped in plastic wrap. Store it in the fridge overnight or at least for 12 hours, so make sure you have enough room in your fridge.
- Preheat your oven to 350 F degrees. Remove the turkey breast from the brine solution and pat it dry with paper towels.
- Place the quartered onions and smashed garlic in a large metal roasting pan then place the turkey breast on top of the onions. Season it generously with salt and pepper on both sides.
- Brush the turkey with melted butter, keep remaining butter for basting later. Add the chicken broth to the pan.
- Cover the pan with aluminum foil and place the roasting pan in the oven. Cook covered for 1 1/2 hours, basting with the melted butter (remelt again if necessary) every half hour. After 1 1/2 hours, remove the aluminum foil and roast for another 1 hour or until golden brown. The breast is done when a meat thermometer inserted in the thickest part of the breast registers at 165 degrees F.
- Transfer the turkey breast to a platter or cutting board and let it rest for a full 15 minutes before slicing into it.
- Skim some of the fat from the pan drippings if necessary.
- Place the pan on the stove over medium-high heat. In a little bowl whisk together the cornstarch with the water, then add it to the pan. Whisk everything together. If the gravy is too thin and you prefer a thicker consistency, feel free to add more cornstarch until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit. Taste for seasoning and adjust with salt and pepper as necessary.
- Strain all the liquid into a bowl, then press all the liquid out of the onion and garlic using a spatula, for additional flavor.
Nutrition Facts : Calories 586 kcal, Carbohydrate 15 g, Protein 84 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 244 mg, Sodium 1597 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BRINED AND ROASTED TURKEY BREAST
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Place the turkey breast in a large cooking bag; place the bag with the turkey in a large roasting pan or another large container (just in case the bag leaks).
- Add all brine ingredients to the bag, close the bag and then twist until the brine is covering the turkey. Use a twist-tie to secure the bag. Alternately, use a large, nonreactive covered container. Just make sure the turkey is completely covered with the brine (it is okay to increase the amount of brine for a container). Place the turkey breast in the refrigerator for up to 24 hours.
- Remove the turkey from the brine and rinse it thoroughly with cold water; pat the breast dry with paper towels.
- Place the turkey breast on a rack, breast side up, in a large roasting pan. Discard the brine.
- Rub the turkey with vegetable oil, butter, or extra-virgin olive oil and sprinkle with salt and pepper.
- Fill the cavity of the turkey breast with chunks of onion, fruit, and/or fresh herbs, if desired.
- Place a meat thermometer in the thickest part of the breast, not touching bone.
- Roast for 20 minutes. Reduce heat to 325 F and continue roasting until the turkey breast registers at least 165 F, about 2 to 3 hours.
Nutrition Facts : Calories 554 kcal, Carbohydrate 10 g, Cholesterol 254 mg, Fiber 0 g, Protein 96 g, SaturatedFat 2 g, Sodium 9434 mg, Sugar 9 g, Fat 12 g, ServingSize 8 to 10 Servings, UnsaturatedFat 0 g
BRINED ROAST TURKEY BREAST WITH HERB PAN GRAVY
Provided by Virginia Willis
Categories main-dish
Time 9h55m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Dissolve the kosher salt and sugar in the water in large, clean bucket or stockpot. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate for at least 8 hours or up to overnight.
- Remove the turkey breast from the brine. Pat dry and set aside. Place the butter in a bowl; add the sage and thyme. Season the butter well with pepper and stir to combine. Set aside.
- Twenty minutes before roasting, preheat the oven to 450 degrees F.
- Place the turkey on a clean work surface. Using a chef's knife, remove the remaining portion of the neck and reserve it for the stock and gravy. Remove the wishbone to make carving easier; set it aside with the neck for the gravy. With your hand, carefully release the skin on both breasts to form two pockets. Rub the seasoned butter under the released skin. If there is any extra butter, massage it on the outside of the skin.
- Put the celery, carrots, and onions in a large roasting pan. Pour 1/2 cup of the chicken stock into the pan bottom to prevent the drippings from burning. Place the prepared turkey, skin side up, on top of the vegetables. Place the pan in the oven with the wide neck end toward the rear of the oven. Roast for 15 minutes, then rotate the pan back to front. Roast for 15 minutes more, until skin turns golden. Decrease the oven temperature to 325 degrees F and continue to roast, rotating the pan once more about halfway through the cooking, until the internal temperature in the thickest part of the breast registers 160 degrees F to 165 degrees F, 30 to 45 minutes.
- Remove the pan from the oven and transfer the turkey breast to a cutting board, preferably with a moat. Cover the turkey loosely with aluminum foil. Pour the remaining 2 cups chicken stock into a saucepan. Add the reserved neck and wishbone and bring to a boil. Decrease the heat to simmer.
- Place the roasting pan over medium-high heat. Add the flour to the pan drippings and stir until well combined. Strain the warmed stock over the flour-vegetable combination and bring to a boil. Decrease the heat to simmer and cook until thickened, 5 to 7 minutes. Strain the mixture into a saucepan (the saucepan that held the stock is fine to use), pressing on the vegetables to get every drop and all the flavor. Check and make sure the sauce is thick enough to coat a spoon; if not, continue simmering the sauce until the correct consistency is achieved. (If it's too thick, add a little water or additional stock.)
- Carve the turkey breast and plate on a warm platter. Add any juices that run into the moat to the gravy. Taste and adjust for seasoning with salt and pepper and serve with the gravy on the side.
- Combine 3 cups cranberries and 3/4 cup sugar in a saucepan over medium heat. Cook, stirring occasionally,until the berries release their juices, about 8 minutes. Add the juice of 2 oranges (about 1/2 cup), 1/2 cup golden raisins, 1 cinnamon stick, and 1 star anise. Season with salt and freshly ground black pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally. Peel 3 firm pears, then core and cut into 1/2-inch dice and add to the chutney with the finely grated zest and juice of 1 lemon. Decrease the heat to medium-low and cook until the mixture thickens and the pears are tender, about 10 minutes. Transfer to a bowl and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
BEST BRINED TURKEY BREAST
Interested in trying something different for your Thanksgiving turkey? We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14h40m
Yield 8
Number Of Ingredients 10
Steps:
- In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.
- Heat oven to 325°F. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
- Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over onion and herbs.
- In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes.
- Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.
Nutrition Facts : Calories 360, Carbohydrate 1 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg
BUTTERMILK-BRINED TURKEY BREAST
Provided by Guy Fieri
Time 15h50m
Yield 1 (2 1/2 to 3-pound) bone-in turkey breast
Number Of Ingredients 9
Steps:
- Combine all the ingredients together in a large re-sealable plastic bag. Place in a bowl, to catch any leaks, and refrigerate for 12 to 24 hours.
- Preheat the oven to 325 degrees F.
- Remove the turkey breast from the brine, drain well and pat dry with paper towels.
- Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack. Place in the oven and cook for 1 hour 15 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil and let rest for 10 minutes.
- Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil.
- Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices. Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop.
- Remove from the grill. Use in a Po' Boy or as main course.
BRINED GRILLED TURKEY BREAST
You'll want to give thanks for this mouthwatering, slightly sweet turkey! A hint of spice makes this one of our best turkey recipes ever. -Tina Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally., Prepare grill for indirect medium heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Remove to a cutting board. Cover and let stand 10 minutes before slicing.
Nutrition Facts : Calories 364 calories, Fat 19g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 553mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 38g protein.
BEST BRINED TURKEY BREAST
Make and share this Best Brined Turkey Breast recipe from Food.com.
Provided by ratherbeswimmin
Categories Turkey Breasts
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix water, salt, and sugar in a 6-quart container or stockpot, stir until sugar and salt are dissolved.
- Add turkey.
- Cover ; refrigerate at least 12 hours but no longer than 24 hours.
- Preheat oven to 325°.
- Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
- Place turkey, breast side up, on rack in large shallow roasting pan.
- Fill cavity with onion, rosemary, thyme, and bay leaves.
- Sprinkle salt and pepper over turkey.
- Insert meat thermometer so tip is in thickest part of turkey and does not touch bone.
- Mix butter and wine.
- Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth.
- Roast 1 hour 30 minutes.
- Remove cheesecloth.
- Remove onion and herbs from turkey, but leave in pan.
- Bake 30-60 minutes longer or until thermometer reads 165° and juice of turkey is no longer pink when center is cut.
Nutrition Facts : Calories 406.5, Fat 18.5, SaturatedFat 7.1, Cholesterol 113.5, Sodium 7225, Carbohydrate 28.1, Fiber 6.7, Sugar 8.8, Protein 35.2
BUTTERMILK-BRINED TURKEY BREAST
The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast. The recipe is so easy, the trickiest step will be pulling out your kitchen scale to weigh out the salt. But it's worth doing if you can in order to ensure a properly balanced brine. Emerging from the oven with a beautiful lacquered skin and an incredibly moist and tender texture within, this roast is ideal for a scaled-down Thanksgiving meal, a cozy family dinner or to generate a stack of unbelievably tasty sandwiches.
Provided by Samin Nosrat
Categories poultry, roasts, main course
Time P1DT1h
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- One to two days before you plan to cook, place buttermilk and salt in a gallon-size resealable plastic bag and stir to dissolve salt. Place turkey breast in the bag and seal carefully, expelling the air. Squish the bag to distribute buttermilk all around the turkey, place on a rimmed plate, and refrigerate for 24 to 36 hours. If you're so inclined, you can turn the bag periodically so every part of the turkey gets marinated, but that's not essential.
- Two hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Discard buttermilk, set the breast on a rimmed plate and bring it to room temperature.
- Position a rack in the upper third of the oven and heat to 425 degrees. Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.
- Place baking sheet on the prepared oven rack and roast the turkey until an instant-read thermometer inserted into the deepest part of the breast without touching bone registers 150 degrees, about 40 minutes for a boneless breast or 50 minutes for a bone-in breast. (You may want to tent the breast with aluminum foil if it's darkening too quickly.)
- Transfer turkey to a cutting board or platter and allow to rest at least 15 minutes before carving.
BRINED TURKEY BREAST
An easy Brined Turkey Breast recipe, you can tent with foil if it browns too fast.
Provided by Sheila Lukins
Categories turkey Thanksgiving Dinner Potluck Parade Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- 1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
- 2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
- 3. Preheat oven to 350°F. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.
- 4. Place turkey in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165°F and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy .
HONEY-BRINED TURKEY BREAST
Here's a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.
Nutrition Facts : Calories 138 calories, Fat 2g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 88mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BRINED SLOW-COOKED TURKEY BREAST
Why brine? Brining seasons the turkey without making it salty. It also helps draw moisture into the meat for a juicier result. Serve with grilled vegetables or Corn-and-Zucchini Saute with Basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h30m
Number Of Ingredients 3
Steps:
- In a large stockpot, dissolve salt and sugar in 1 gallon cool water. Place turkey, bone side up, in brine and weight it with a plate. Refrigerate 6 to 8 hours. Rinse turkey thoroughly under cool water and pat dry with paper towels.
- Set up grill for indirect cooking. Place turkey on grill, away from hot coals; cover, keeping vent holes open over meat. Grill until cooked through, or an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, about 1 1/2 hours (if using a charcoal grill, add a couple handfuls of charcoal every half hour to maintain heat). Let rest 10 minutes before slicing.
Nutrition Facts : Calories 299 g, Fat 8 g, Protein 48 g
TURKEY BRINE
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Provided by SHERI GAILEY
Categories Side Dish Sauces and Condiments Recipes
Time 8h20m
Yield 15
Number Of Ingredients 7
Steps:
- In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
- Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
- Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Nutrition Facts : Calories 2.8 calories, Carbohydrate 0.6 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 5640.3 mg, Sugar 0 g
CIDER-BRINED TURKEY BREAST
Apple cider brine makes turkey breast succulent and flavorful. This roast recipe is perfect for a Christmas dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 14h35m
Yield 10
Number Of Ingredients 11
Steps:
- Reserve 1 cup of the apple cider; cover and refrigerate. In 6-quart container or stockpot, mix remaining cider, the brown sugar, salt, 3 thyme sprigs, the sage, peppercorns, allspice and bay leaves; stir until salt is dissolved. Add turkey breast. Cover; refrigerate at least 12 hours but no longer than 24 hours.
- Heat oven to 325°F. Remove turkey from brine; discard brine. Rinse turkey thoroughly under cool running water and pat dry.
- Place turkey, breast side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
- In 1-quart saucepan, heat reserved 1 cup apple cider to boiling; cook 10 minutes or until reduced by half. Reduce heat to medium. Add syrup and butter; cook until butter is melted and mixture is hot.
- Brush turkey with about 1/3 cup of the cider mixture. Roast uncovered about 1 hour longer or until thermometer reads 165°F, brushing generously with pan juices and remaining cider mixture every 15 minutes. Cover turkey loosely with foil to prevent excessive browning, if necessary. Place turkey on warm platter; cover with foil. Let stand 15 minutes for easier carving.
Nutrition Facts : Calories 340, Carbohydrate 9 g, Fat 2, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 760 mg
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