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–+ servings

Brined Turkey Breast

Brining your turkey (or turkey breast) is an easy way to add tons of flavor and moisture to your holiday bird.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
SERVINGS 12
Course Dinner, Entree, Main Course, Main Dish
Cuisine American
Servings 12
Calories 226 kcal

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

  • Kosher salt is used for the brining in this recipe, instead of sea salt (or Himalayan salt), because sea salt is more expensive, and this recipe calls for a large amount of salt.
  • Brine can be also flavored with ¼ cup parsley sprigs, or 2 Tbsp. black peppercorns, or 2 bay leaves, or 2 cloves garlic (chopped), or 2 medium celery stalks (chopped), or ½ onion (chopped). Herbs (or 1 sliced lemon) can be placed under the skin when baking.
  • ¼ cup coconut sugar or ¼ cup pure maple syrup can be substituted for honey.
  • Do not brine turkey longer than 18 hours. It will cause the turkey meat to get mushy.
  • If you have a preferred way to bake turkey, or you don’t have a baking stone, you can use your own method.

Nutrition

Serving: 4ozCalories: 226kcalCarbohydrates: 14gProtein: 33gFat: 5gSaturated Fat: 1gCholesterol: 82mgSodium: 9852mgPotassium: 409mgFiber: 1gSugar: 13gVitamin A: 72IUVitamin C: 11mgCalcium: 44mgIron: 1mg
Keyword dinner, entree, main course, main dish, thanksgiving, Turkey
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