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
THE BEST TURKEY BRINE
This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
- Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
- Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.
BRINED SMOKED TURKEY
Provided by Food Network
Time 52m
Number Of Ingredients 18
Steps:
- Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
- Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
- Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.
JOE'S TURKEY BRINE
Combination of two of my favorite recipes.
Provided by Allrecipes Member
Categories Turkey Brine
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- In a large stock pot over medium heat, pour in the vegetable broth, apple cider, apple juice, and water; stir in kosher salt, poultry seasoning, onion powder, black pepper, rosemary, sage, and thyme. Bring the mixture to a boil, stirring until all salt has dissolved, and boil for 30 minutes to extract flavors from herbs. Remove from heat, and allow to cool to room temperature before using as a turkey brine; allow brined turkey to marinate overnight.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 25.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 5842.2 mg, Sugar 19.5 g
BRINED TURKEY
This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill, the other indoors using a stovetop smoker and a conventional oven. But there's no reason you couldn't brine the turkey according to the method below and then roast it to bronzed perfection.
Provided by Steven Raichlen
Categories dinner, quick, main course
Time 15m
Yield Brine for a 12-pound turkey
Number Of Ingredients 6
Steps:
- Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.
- Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot in refrigerator and marinate overnight. Roast or smoke turkey as you wish.
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