Brined Turkey Breast
SERVINGS 12
Ingredients
- Large brining bag or extra-large freezer bags optional
- 3 quarts water
- ½ cup honey
- 1 cup kosher salt
- 1 oranges quartered
- 1 lemon quartered
- 3 thyme coarsely chopped
- 2 rosemary coarsely chopped
- 4 lb turkey breast boneless, washed
- 2 Tbsp olive oil
- 4 cloves garlic finely chopped
- ½ tsp sea salt or Himalayan salt
- ½ tsp black pepper
Instructions
- Line large saucepot (or roasting pan or bowl) with two bags if desired.
- Combine water, honey, and kosher salt in saucepot; mix until salt is dissolved.
- Add orange, lemon, thyme, rosemary, and turkey breast. Seal bags. Refrigerate for 8 to 12 hours.
- Remove turkey breast from water; discard brining liquid. Dry turkey breast carefully with paper towels. Set aside.
- Set oven rack to lowest position. Place baking stone on rack if desired. Preheat oven to 500°F. (Allow oven to preheat for at least 45 minutes before adding turkey.)
- Combine oil and garlic in a small bowl; mix well. Set aside.
- Set turkey breast on a rack in large roasting pan. Brush with oil mixture. Sprinkle with sea salt and pepper.
- Place roasting pan (with turkey breast) on baking stone.
- Immediately close oven and reduce oven temperature to 325°F.
- Bake for 1 hour 20 minutes to 1 hour 40 minutes, or until golden brown and deepest part of breast registers 150°F on an instant read thermometer.
- Remove turkey breast from oven; let rest at least 30 minutes before carving. Remove skin before serving.
Notes
Container Equivalents
1 Red ½ tsp
2B Mindset Plate It!
A great protein as part of lunch or dinner.
Nutrition
Calories: 2714kcalCarbohydrates: 171gProtein: 395gFat: 59gSaturated Fat: 9gCholesterol: 980mgSodium: 118228mgPotassium: 4913mgFiber: 8gSugar: 155gVitamin A: 859IUVitamin C: 136mgCalcium: 534mgIron: 13mg
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