I was not a true believer in the brining technique until I tried this recipe.
After the big turkey day, I found that there was not enough left-over bird to suit my cravings and so, I decided to roast a turkey breast. Even though I am a dark meat lover, I went this direction because the turkey breast was on sale.
After following this very easy recipe, I ended up with breast meat as moist and tender as any I have ever had. From now on, brining is THE method for me!
Happy eating!
Ingredients
1 turkey breast, bone-in (5-7 pounds)
1 gallon ice water
1 1/2 cups kosher or 1 cup table salt
1/2 cup light brown sugar
3 bay leaves, broken up
1 TBSP allspice berries, crushed
1 TBSP whole peppercorns, crushed
2 tsp chopped fresh rosemary leaves (1/2 tsp dried)
Rinse turkey under cold water. Place in a 2 gallon plasic freezer bag (or brining bag or large stainless stock pot). Add the remainer of the ingredients and close bag tightly. Place in the refrigerator for at least 4 hours (more if possible).
Remove turkey from brine, place breast side up in a roasting pan (I create a base of vegetable ends beneath – celery, carrots, onions, parsely stems, rosemary stems, garlic ends – whatever is left from prepping my vegetables for the meal). Add 1 cup white wine and 1 cup chicken stock (or water).
Pat the breast dry, rub with olive oil. Lightly season with salt and pepper.
Place in a preheated oven at 400 degrees. Roast until browned, about 1/2 hour. Turn oven down to 325 degrees and continue roasting until an internal temperature of 170 degrees is reached (2-3 hours).
Remove from oven, put breast on a platter and cover with foil to rest. Add chicken stock and/or water to pan to release the bakek on flavors. Make your favorite gravy or sauce with the juices.