Brined Turkey Breast
bakedbree
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Additional Time 4 hours hrs
Total Time 4 hours hrs 55 minutes mins
Course dinner
Cuisine American
Servings 8
Calories 380 kcal
Brine //
- 1 cup salt
- 1 cup brown sugar
- 1 gallon water
- 1 orange sliced
- 2 lemons sliced
- a few sprigs of fresh rosemary
- 10-15 peppercorns
- 4 1-lb each fresh, bone-in, skin-on turkey breasts
Roast Turkey Breast //
- 1 stick butter
- salt and pepper
- fresh rosemary
In a large pot or Ziploc bag, whisk the salt and sugar in a gallon of water until they have dissolved.
Add the fruits, herbs and peppercorns.
Add the turkey to the brine. Cover the pot. If you use a Ziploc bag, put it in another bowl in case there is some leakage.
Put the pot in the fridge. Let the turkey sit in the brine for 4-24 hours.
Take the turkey out of the brine. Rinse the turkey off and pat dry.
Rub butter over the top.
Season well with salt and pepper and some fresh rosemary.
Bake at 400 degrees for 30-45 minutes, or until an instant-read thermometer registers 165 degrees.
Serving: 1gCalories: 380kcalCarbohydrates: 29gProtein: 35gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 121mgSodium: 1500mgFiber: 2gSugar: 24g
Keyword juicy, leftovers, Thanksgiving