BEST BRINED TURKEY BREAST

Best Brined Turkey Breast image

Interested in trying something different for your Thanksgiving turkey? We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results.

Provided by Betty Crocker Kitchens

Categories Entree

Time 14h40m

Yield 8

Number Of Ingredients 10

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Ingredients

9 cups water
1/2 cup salt
1/2 cup sugar
1 bone-in whole turkey breast (4 to 6 pounds), thawed if frozen
1 onion, cut into eighths
2 fresh rosemary sprigs
4 fresh thyme sprigs
3 dried bay leaves
6 tablespoons butter or margarine, melted
1/4 cup dry white wine or Progresso™ chicken broth (from 32-oz carton)

Steps:

In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.
Heat oven to 325°F. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over onion and herbs.
In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes.
Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.

Nutrition Facts : Calories 360, Carbohydrate 1 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg