There’s a little secret to making turkey that isn’t just your regular run-of-the-mill roast, and that secret is brining. Yes, you heard that right! Brining the turkey breast really amps up the juiciness and flavor, transforming it into a savory delight that’ll have your family begging for more. It’s not just the taste that makes this dish a winner; the process is quite straightforward, which means you get more time to relax with your loved ones instead of being tethered to the kitchen.
This brined and roasted turkey breast recipe has become somewhat of a staple in our home. I’ve honed it over the years, perfecting the blend of spices and cooking techniques to bring out that delightful combination of tender meat and crispy skin. The best part? It’s foolproof! Whether you’re a seasoned cook or someone who’s just dipping their toes into the world of home-cooked dinners, this recipe is sure to be a triumph at your table.
Not only is it delicious, but it also pairs well with just about any side dish you can think of—from classic mashed potatoes to vibrant green beans or even a fresh, tangy cranberry sauce. So, why not give this turkey breast a try? I promise it’s not just for the holidays. Once you see the smiles and hear the contented sighs from your loved ones, you’ll know it was worth the effort.
How to Make Brined and Roasted Turkey Breast
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Ingredients
- 2 cups cold chicken broth
- 4 lb bone-in turkey breast
- 2 tablespoons kosher salt
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 cups cold water
- 2 tablespoons softened butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Directions
- In a large bowl, combine the brine components: kosher salt, brown sugar, cold water, and cold chicken broth. Mix them until the salt and sugar are fully dissolved.
- Place the turkey breast in an oversized ziplock bag and add the brine mixture to it. Seal the bag and lay it in a bowl to ensure stability. Allow the turkey to marinate in the brine for a duration of 4 to 12 hours for optimal taste.
- When the brining is complete, set your oven to preheat at 425°F.
- Remove the turkey from the brine, rinse with cold water, and dry it thoroughly using paper towels. Position the turkey in a 9×13-inch baking dish. Use four foil balls to provide support to the turkey—two on either side, one at the bottom tip, and another nestled near the rib cage.
- Carefully create a gap between the skin and the turkey breast and spread the softened butter beneath it. Drizzle olive oil on top and evenly sprinkle with the remaining salt and black pepper.
- Roast the turkey in the hot oven for 30 minutes. After that, lower the heat to 325°F and continue roasting until the internal temperature hits 160-165°F, which takes roughly another 45 minutes to an hour.
- Once finished, let the turkey sit undisturbed for at least 15 minutes prior to slicing. Enjoy the succulent turkey, perfect for any festive gathering!
Storing Suggestion
Store leftover turkey in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it in a suitable container or freezer bag for up to 2 months. Be sure to label with the date for easy reference.
Cooking Tips
For added flavor, consider adding herbs like rosemary or thyme to the butter before spreading under the skin. You can also use a meat thermometer to ensure your turkey reaches the perfect internal temperature without overcooking.
Serving Suggestions
This turkey pairs wonderfully with classic sides like mashed potatoes, stuffing, and cranberry sauce. For a refreshing twist, serve with a light salad and a glass of chilled white wine to complement the rich flavors.
Ingredient Substitutions
If you don’t have chicken broth, vegetable broth or water with a dash of soy sauce can be used as a substitute. Olive oil can be substituted with melted coconut oil for a different flavor profile.
Seasonal Variations
In the summer, serve the turkey with a fresh fruit salsa and a crisp garden salad. During the fall, pair it with roasted root vegetables and a rich gravy made from the pan drippings.
Allergen Information
This recipe contains no common allergens such as nuts or dairy (if using olive oil instead of butter for those with lactose intolerance). Always check ingredient labels to ensure they meet your dietary needs.
FAQ
How long should I brine the turkey breast?
You should brine your turkey breast for at least 4 hours, but for optimal flavors, a duration of up to 12 hours is recommended. Don’t leave it in the brine for more than 12 hours to prevent it from becoming too salty.
Can I use a boneless turkey breast for this recipe?
Yes, you can substitute boneless for bone-in, but adjust the cooking time as boneless will cook faster. Make sure to keep an eye on the internal temperature and check earlier.
What can I use instead of brown sugar in the brine?
If you’re out of brown sugar, honey or maple syrup makes a great substitute. These sweeteners will also blend well with the salt to enhance the turkey’s flavor.
Can I make the turkey breast ahead of time?
You can prepare and brine the turkey breast a day in advance. However, it’s best to cook it fresh to ensure the meat remains juicy and delicious when served.
Is it really necessary to rinse the turkey after brining?
Rinsing helps remove excess salt from the surface, which could make the turkey too salty. Be sure to dry the turkey thoroughly after rinsing for crispier skin.
How can I tell when the turkey is fully cooked?
Use a meat thermometer to check the internal temperature at its thickest point, which should be between 160°F to 165°F. Letting the meat rest allows it to cook further and retain its juices.
Brined And Roasted Turkey Breast
Ingredients
- 2 cups cold chicken broth
- 4 lb bone-in turkey breast
- 2 tablespoons kosher salt
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 cups cold water
- 2 tablespoons softened butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
- Start by mixing the brine ingredients: kosher salt, brown sugar, cold water, and cold chicken broth. Stir until the salt and sugar dissolve completely.
- Next, place the turkey breast into a large ziplock bag and pour the brine over it. Seal the bag and set it in a bowl to keep it upright. Let the turkey soak in the brine for 4 to 12 hours for the best flavor.
- When you're ready to cook, preheat your oven to 425°F.
- Take the turkey out of the brine, rinse it under cold water, and pat it dry with paper towels. Place it in a 9x13-inch baking dish. To help support the turkey, make four balls of foil—put two on either side, one under the tip, and one nestled near the rib cage.
- Carefully separate the skin from the turkey breast and spread the softened butter underneath. Drizzle olive oil on top and season with the remaining salt and black pepper.
- Roast the turkey in the oven for 30 minutes. Then, reduce the temperature to 325°F and continue roasting until it reaches an internal temperature of 160-165°F, which should take about 45 minutes to an hour longer.
- Once done, let the turkey rest for at least 15 minutes before slicing. Enjoy this juicy turkey that's perfect for any occasion!
