BRINED TURKEY BREAST

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Brined Turkey Breast image

An easy Brined Turkey Breast recipe, you can tent with foil if it browns too fast.

Provided by Sheila Lukins

Categories     turkey     Thanksgiving     Dinner     Potluck     Parade     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

For the brine:
16 cups water
2 cups sugar
2 cups coarse salt
5 cloves of garlic, crushed
1 tablespoon pickling spices
For the turkey:
1 fresh turkey breast, 9-11 pounds, deboned
6 tablespoons unsalted butter, melted
Black pepper
2 cups chicken broth

Steps:

  • 1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
  • 2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
  • 3. Preheat oven to 350°F. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.
  • 4. Place turkey in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165°F and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy .

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