Best Brined Turkey Breast Recipes

Steps:

• For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.

Steps:

• Mix water, salt, and sugar in a 6-quart container or stockpot, stir until sugar and salt are dissolved.
• Add turkey.
• Cover ; refrigerate at least 12 hours but no longer than 24 hours.
• Preheat oven to 325°.
• Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
• Place turkey, breast side up, on rack in large shallow roasting pan.
• Fill cavity with onion, rosemary, thyme, and bay leaves.
• Sprinkle salt and pepper over turkey.
• Insert meat thermometer so tip is in thickest part of turkey and does not touch bone.
• 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.
• Remove onion and herbs from turkey, but leave in pan.
• Bake 30-60 minutes longer or until thermometer reads 165° and juice of turkey is no longer pink when center is cut.

Steps:

• Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
• Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
• Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.

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.

Steps:

• In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally., Prepare grill for indirect medium heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Remove to a cutting board. Cover and let stand 10 minutes before slicing.

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 .