How to Brine and Roast a Turkey Breast
The best method of roasting a turkey breast or whole turkey. Moist, tender and so flavorful!
Servings: 6
Calories: 221kcal
Ingredients
- 1 Cup Kosher salt
- 1 Cup White Sugar
- 1 Onion, cut into quarters
- 3 Garlic cloves, cracked
- 2 Tablespoons Peppercorns
- 3 Sprigs Fresh Rosemary
- 1 Gallon Water
Instructions
- In a large pot or bag (large enough to accommodate the turkey) stir water, sugar, and salt until dissolved.1 Cup White Sugar, 1 Gallon Water, 1 Cup Kosher salt
- Add rosemary, garlic, onion, and peppercorns.1 Onion, cut into quarters, 3 Garlic cloves, cracked, 3 Sprigs Fresh Rosemary, 2 Tablespoons Peppercorns
- Add the turkey, cover pot and refrigerate for 10 to 24 hours.
- Remove the turkey from the brine, rinse, place in roasting pan then refrigerate to dry for 3 to 4 hours. (or overnight)
- Roast at 350 degrees for about 20 minutes per pound or until reaches an internal temperature of 165 degrees. Watch closely after one hour of cooking.
Notes
If you use a bag place it in a pot or large bowl in case there is some leakage.
You do not have to rinse the turkey. It's a step we don't find necessary any longer.
Use a shallow metal roasting pan so that the oven air can flow completely around the turkey breast.
To achieve crispier skin brush the turkey breast with melted butter before roasting.
Use an instant read meat thermometer to determine when your turkey is done baking.
Let the turkey breast rest for at least 15 minutes before slicing.
Nutrition
Calories: 221kcal | Carbohydrates: 57g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 28344mg | Potassium: 116mg | Fiber: 2g | Sugar: 51g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg