|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 9g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether a Sunday family meal or an intimate holiday dinner, a turkey breast is an ideal centerpiece—and is easier to prepare than a whole bird. This turkey breast is flavorful and moist thanks to the simple brine of water, salt, brown sugar, and spices. You should plan ahead as the turkey breast needs to sit in the brine overnight or up to 24 hours in the refrigerator. Once brined, the turkey breast is roasted, stuffed with onion, citrus, and herbs if you like. Because of the brine, the turkey doesn't need much additional flavoring, making this a simple recipe to prepare.
For the Brine:
1 gallon ice cold water
1 1/2 cups kosher salt (if you only have table salt, use 1 cup)
1/2 cup light brown sugar
3 bay leaves, crumbled
1 tablespoon allspice berries, crushed
1 tablespoon mixed or black peppercorns, crushed
1/2 teaspoon dried rosemary leaves
For the Turkey:
1 (5- to 7-pound) bone-in turkey breast
Vegetable oil, melted butter, or olive oil, for brushing on the turkey
Kosher salt or seasoned salt blend, to taste
Freshly ground black pepper, to taste
Onion chunks, for the cavity
Lemon slices, for the cavity
Orange slices, for the cavity
Apple chunks, for the cavity
Fresh herbs, for the cavity
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.
- If you don't have room in the refrigerator for the turkey breast in the brine, you can use a large cooler, but it is important to keep the breast at a temperature no higher than 40 F. Put the turkey in a large, sturdy storage bag or container and surround it with ice. The ice will also need to be replenished to keep the turkey at a safe temperature of 40 F.
- Instead of a rack, you can place the turkey breast on a bed of sliced onions and carrot and celery sticks.
- If using a thawed turkey breast, make sure not to leave it in the brine for longer than 24 hours; otherwise, the meat will be too salty and have a spongy texture.
- This brine also works well when deep-frying a turkey breast.
Can You Brine a Frozen Turkey Breast?
If it's time to brine the turkey and the breast is still frozen, you can still place it in the brine. Just make sure to leave the turkey breast in the brine until it has fully defrosted.