Brined and Roasted Turkey Breast

Brined and Roasted Turkey Breast

Brined and Roasted Turkey Breast

Brining firms the meat and flavors it internally, producing delicately seasoned, tender, juicy meat.

Directions

  1. Purchase a 5-10 pound turkey breast, allowing 1/2 – 3/4 pound per person. Thaw if frozen.
  2. In large pot, combine 1¼ cups each kosher salt and granulated sugar. Stir in 1 1/2 gallons of water. Stir until completely dissolved. Add turkey breast to pot. (The brining solution must completely cover turkey breast). Refrigerate, covered, 12-24 hours.
  3. Rinse turkey breast inside and out after brining. Pat dry with paper towels. Arrange turkey breast on rack in shallow pan. Refrigerate, uncovered, 12-16 hours. (Allowing turkey breast to sit uncovered in refrigerator insures a deep golden skin when roasting).
  4. To Roast: Brush with vegetable oil. Roast in a preheated 325 F oven until meat thermometer reaches 165 F according to timetable (below). When turkey breast is a deep golden brown, cover with a “tent” of lightweight foil.
  5. Let stand 15 minutes before carving. Temperature will rise 5-10 degrees while standing.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.