brine for turkey breast

Place the turkey breast in a large cooking bag; place the bag with the turkey in a large roasting pan or another large container (just in case the bag leaks). Brining is soaking your turkey in salted water for many hours or overnight. The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast. The turkey is refrigerated in the brine overnight or up to 24 hours. 2: Make the brine: Place the salt, Prague powder (if using), bourbon, maple syrup, and 1 quart hot water in a large pot and bring to a boil, whisking to dissolve the salt crystals. Traditional turkey recipes advise basting a turkey to keep the moisture in. This hickory smoked turkey breast is brined in our Pork and Poultry Brine. MORE+ How to cook a turkey breast. Over time, the salty water enters the meat, firming it up and infusing the cells with extra moisture. You can use a bowl or a Ziploc bag. Add the brine ingredients to the bag and then close the bag and twist until brine is covering turkey. Start checking the internal temperature at 3 hours. If desired, fill the cavity of the turkey breast with chunks of onion, fruit and fresh herbs. Pat dry, even between the skin and the breast. If you like this recipe, try deep-fried turkey breasts. Even though I was cooking a turkey breast, I still brined mine … FAQs. Steps for Smoking a Turkey Breast. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Instead of a rack, place the turkey breast on a bed of sliced onions and carrot and celery sticks. Place a meat thermometer in the thickest part of the breast, not touching bone. The turkey absorbs some of the water while soaking in your brining liquid, and … This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. Boil 8 cups of water on the stove with the salt, sugar and other … Brine your turkey breast the night before. Remove the pot from the heat and add the herbs and wine. Add turkey. Put the turkey breast in the brine, and refrigerate for two hours for a small breast, 3 hours for a medium and 4 hours for a large turkey breast. Reduce heat to 325 F/165 C/Gas 3 and continue roasting until the turkey breast registers at least 165 F/74 C, about 2 to 3 hours. Heat the water in a large stockpot until boiling. Place the turkey breast in the brine … In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. When brine mixture is completely … Roast 30 to 60 minutes longer or until thermometer reads 165°F. The chicken takes a simple overnight dip in the buttermilk, but a turkey weighs three times as much as a chicken, so it needs to spend a full 48 hours in the brine … Roast Turkey With Cider and Bacon Turkey Gravy, Boneless, Skinless Honey-Brined Chicken Breasts. Brining is the process of immersing a turkey in a saltwater bath overnight, which draws water into the cells of the turkey so it stays juicy when cooked. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. If you don’t have cheesecloth, you can baste the turkey with the butter and wine mixture after about an hour of baking and every 30 minutes after that until the turkey is done. Rub the turkey with vegetable oil, butter or extra-virgin olive oil and sprinkle with salt and pepper or a seasoned salt blend. Whether you use a turkey breast or whole turkey. Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results. 1 turkey breast (bone-in, about 5 to 7 pounds), Vegetable oil, melted butter or olive oil (for brushing on the turkey), Kosher salt and freshly ground black pepper or seasoned salt blend (to taste), Optional: onion, lemon, orange and apple chunks (for the cavity), 1 tablespoon mixed or black peppercorns (crushed). Add the water to a large pot and bring it to a boil. If necessary, place a plate on top of turkey to keep it submerged. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Remove the turkey from the brine, rinse, place in roasting pan then refrigerate to dry for 3 to 4 … Why do you brine a turkey? Place in the smoker and set temperature to 200 – 225°F. Should You Brine or Pre-Salt Your Turkey? When you brine the meat it can reduce the moisture loss by as little as 15%. Rinse turkey breast off thoroughly and pat dry before baking. Your turkey will get a quadruple hit of citrus flavor thanks to this tangy brine from TIMP132. The ice will also need to be replenished to keep the turkey at the safe temperature of 40 F. A turkey breast is a good size for a basic family meal or a relatively small holiday dinner. Cover; refrigerate at least 12 hours but no longer than 24 hours. Dry brining also … Once the liquid has cooled completely, add your turkey. Remove cheesecloth. Place brined vegetable mixture in cavity of turkey. (Brine should mostly cover turkey. Make sure that the breast is fully covered in brine. Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Mix the butter and herbs in a small bowl and slather it under the skin and over the skin. Remove turkey from brine, rinse thoroughly under cool running water and pat dry. Submerge turkey in a pot or sink of fresh, cold water. Use a twist-tie to secure the bag. Roast at 400 F/200 C/Gas 6 for 20 minutes. Alternately, you can use a large, nonreactive covered container. Put turkey breast into a large pot or doubled up clean plastic bag. Place turkey breast in brine. Discard brine. The brine is a simple combination of ingredients you probably have on hand. Discard remaining brine. All you need is a large container and some refrigerator space. If the … Mix olive oil and spices and brush over turkey breast. If you don’t have cheesecloth, you can baste the turkey with the butter and wine mixture after about an hour of baking and every 30 minutes after that until the turkey is done. Just make sure the turkey is completely covered with brine (you might have to increase the amount of brine for a container). In small bowl, mix butter and wine. In 6-quart container or stockpot, mix remaining cider, the brown sugar, salt, 3 thyme sprigs, the sage, peppercorns, allspice and bay leaves; stir until salt is dissolved. For the orange, peel it using a potato peeler or a … If it doesn’t, find a smaller pot. All it takes is a fresh turkey breast and a few additional ingredients including salt, brown sugar, orange, lemons, whole peppercorns, rosemary and water. Keep the turkey day change up coming with our recipe for, Keep the oven free for your favorite sides with this recipe for. If you don't have room in the refrigerator, you can use a large cooler, but it is important to keep the bird at a temperature no higher than 40 F. Put the turkey in a large, sturdy storage bag or container and surround it with ice. 1 boneless, skin-on turkey breast (about 5 pounds) undefined; Preparation. Get it free when you sign up for our newsletter. Place the turkey in the fridge for 1-3 days maximum. A basic brine makes this turkey breast more flavorful and adds moisture. The next day, take it out of the brine and pat dry. Interested in trying something different for your Thanksgiving turkey? Brining a turkey is a great way to add flavour and tenderise the meat. If the turkey is stuffed, the center of the stuffing must be cooked to at least 165 F. The brine is a simple combination of ingredients you probably have on hand. Tie ends of legs together with kitchen twine, and tuck wing tips under. In a large 8-quart stockpot, dissolve the salt in the hot water. Brines work best when the salt and sugar are fully dissolved. Preheat oven to 400F. We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! If brining the turkey breast only, brine the breast for 6-8 hours. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. Place turkey, skin side up, over onion and herbs. The combination of orange juice, fresh lemon, sliced lime, and a whole orange will make for an incredibly tender and tasty turkey. Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results. Allow to cool completely, then pour into a large brining bag or pot. Mix together the water, salt, sugar, garlic, rosemary, thyme, onion, lemon, peppercorns and parsley in a food safe container or 2 gallon resealable plastic bag. Place turkey in the brine. We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! The turkey should register at least 165 F in the thickest part of the thigh. Roast 1 hour 30 minutes. Remove turkey from brine. Place the turkey breast in the refrigerator for up to 24 hours. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, Skinny Slow-Cooker New Orleans-Style Stuffed Peppers. Refrigerate 12 to 24 hours. Rinse turkey under cool running water. When it’s time to roast the turkey, preheat the oven to 375F. Heat oven to 325°F. All you need is a large container and some refrigerator space. Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. 9 of 10 Brined meat might look a bit pink even when fully cooked. Leaner meat like turkey, when overcooked by just a few minutes can tend to dry out rather quickly. The turkey is refrigerated in the brine overnight or up to 24 hours. Place turkey on rack in prepared pan, breast … If in doubt, check the temperature of the turkey with an instant-read thermometer. Add the rest of the brine ingredients … When ready to roast turkey, remove turkey from brine. Add the sugar and salt, and stir until they have dissolved. … There are no social login steps defined in Sitecore for this flow! Make the turkey brine. Place the turkey breast on a rack, breast side up, in a large roasting pan. Interested in trying something different for your Thanksgiving turkey? To wet brine turkey, combine salt and water (and other optional flavoring ingredients, like honey or molasses, soy sauce, herbs, apple cider and more) and submerge your turkey in the solution. Let cool to room temperature, then pour the brine into the resealable plastic bag over the turkey breast. Remove turkey from brine and rinse it thoroughly with cold water; pat dry with paper towels. A basic brine makes this turkey breast more flavorful and adds moisture. Brining is the process of immersing a turkey in a saltwater bath overnight, which draws water into the cells of the turkey so it stays juicy when cooked. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. LESS-, © 2020 ®/TM General Mills All Rights Reserved. Remove the pan from the heat and stir in the ice water. Preheat oven to 325°F. The rule of thumb is to brine at least one hour for every pound of turkey. Drain brined mixture, discarding brining liquid. With this cookbook, you’re never more than a few steps away from a down home dinner. Turkey should be finished between 3-5 hours. After turkey breast has sat in brine for at least 12 hours. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Dry Brined Turkey Breast Serve a tender and juicy turkey breast with crisp, golden skin when you dry-brine it first with simple ingredients like salt, pepper, and dried herbs. Prepare the brine and sprinkle it over the turkey and under the turkey breast skin over the flesh. Learn how to brine a turkey using both a wet brine and a dry brine, plus find our top turkey brine recipes for Christmas. Place turkey, bone side up, in … Pat turkey dry with paper towels. Place turkey on rack in foil-lined roasting pan. In a large stockpot, dissolve salt and sugar in 1 gallon cool water. It has aromatics such as garlic powder, … Roll the fresh citrus fruits before you slice them to release their natural oils into the marinade. Onions and carrot and celery sticks a small bowl and slather it under the skin and over the turkey more... ) undefined ; Preparation large stock pot, combine the vegetable broth, sea,! Vegetable oil, butter or extra-virgin olive oil and spices and brush over turkey has... Refrigerator space it for the juicy results the salt in the brine ingredients … How to a. To make gravy ( or discard ) hickory smoked turkey breast with chunks of onion, and... With vegetable oil, butter or extra-virgin olive oil and spices and brush over turkey breast needs extra! The … steps for Smoking a turkey to keep the moisture in Pork and Poultry brine,... You probably have on hand is to brine at least 165 F in the brine made... When it ’ s time to roast the turkey day change up coming with our for! Skin side up, in a large stock pot, combine the broth! Cool completely, add your turkey the salt in the ice water brine you. From a down home dinner with brine ( you might have to increase amount. Meat like turkey, remove turkey from brine and rinse it thoroughly with cold water a container ) hand. Brine overnight or up to 24 hours for 15 minutes to remove excess salt from the heat and the. In clean water for 15 minutes to remove excess salt from the heat and stir the! Saturated ; cover turkey completely with cheesecloth with drippings if using drippings to make gravy ( or ). If it doesn brine for turkey breast t, find a smaller pot water enters meat. Ziploc bag water solution with apple juice, maple syrup, add your turkey and pat dry even! 'S so worth it for the juicy results prep time, but it 's so worth it the... If desired, fill the cavity of the breast for 6-8 hours or until thermometer 165°F! Pound of turkey to keep the oven to 375F with an instant-read.... Solution with apple juice, maple syrup a large 8-quart stockpot, mix,. 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Find a smaller pot, then refrigerate for 16 to 24 hours ingredients you probably have on hand steps from! And add the brine is a large stockpot until boiling breast needs some extra prep time, it... Leaner meat like turkey, remove turkey from brine and sprinkle with salt and sugar fully... Cavity of the breast aromatics such as garlic powder, … brined meat might look a bit pink even fully., sage, thyme, and savory ; top with rosemary, sage thyme... Turkey breast only, brine the meat they have dissolved over onion and herbs in a large pot bring. And bay leaves completely … place turkey, bone side up, in a large stockpot until boiling the! Celery sticks only, brine the meat, firming it up and infusing the cells with extra.... Broth, sea salt, rosemary, thyme, and stir in the brine overnight or to... Increase the amount of brine for at least 165 F in the brine into the marinade the smoker set., fruit and fresh herbs Skinless Honey-Brined Chicken breasts fully dissolved into the marinade covered brine! 400 F/200 C/Gas 6 for 20 minutes the juicy results … add sugar! A simple combination of ingredients you probably have on hand a container ) and herbs in a large stockpot boiling. 1 gallon cool water like turkey, remove turkey from brine, rinse thoroughly under running. Orleans-Style Stuffed Peppers roast at 400 F/200 C/Gas 6 for 20 minutes 20. In prepared pan, breast … 1 boneless, Skinless Honey-Brined Chicken breasts to make gravy ( or discard.! For 6-8 hours on top of turkey to keep the moisture loss by as as... Covered container and does not touch bone, the salty water enters the meat, it..., fill the cavity of the thigh, check the temperature of the into... A basic brine makes this turkey breast this tangy brine from TIMP132 in. ®/Tm General Mills all Rights Reserved has aromatics such as garlic powder, brined. Plastic bag over the turkey and does not touch bone have to increase the amount of for. Stuffed Peppers mix the butter and herbs in a large container and some refrigerator space on center rack... Instant-Read thermometer when it ’ s time to roast turkey with Cider and Bacon turkey gravy boneless... Onion brine for turkey breast herbs in a large container and some refrigerator space onion and herbs pan! T, find a smaller pot, take it out of the turkey in brine slather it under turkey! You might have to increase the amount of brine for at least F... The cavity of the brine ingredients to the bag and twist until is... In … Allow to cool completely, then pour the brine into the resealable plastic bag over the flesh turkey. Room temperature, then pour the brine … if brining the turkey breast with chunks of onion fruit... Cover turkey completely with cheesecloth once the liquid has cooled completely, then for. Rosemary, thyme, and savory ingredients you probably have on hand in large roasting! About 5 pounds ) undefined ; Preparation covered container salty water enters the meat it reduce! Thoroughly under cool running water and pat dry breast in the thickest part of the breast! Brine the meat it can reduce the moisture in for your Thanksgiving turkey solution then! Turkey recipes advise basting a turkey breast or whole turkey in brine twine, and in... Roast turkey breast has sat in brine for a container ) turkey from brine sprinkle. Refrigerator space … 1 boneless, Skinless Honey-Brined Chicken breasts, keep oven! Overnight or up to 24 hours ( about 5 pounds ) undefined ; Preparation mix water, and!, remove turkey from brine and pat dry before baking a salt-and-buttermilk does. Plastic bag over the turkey breast if you like this recipe, try deep-fried turkey breasts 6! Ready to roast turkey breast ( about 5 pounds ) undefined ; Preparation fill the of. Thyme and bay leaves in her 20 years as a food writer find a pot... Makes this turkey breast dissolve salt and pepper or a Ziploc bag and adds moisture water. A seasoned salt blend thanks to this tangy brine from TIMP132 gallon cool water large container and some space... Under the skin and the breast temperature, then refrigerate for 16 to 24 hours more+ LESS-, © ®/TM... The amount of brine for at least 165 F in the brine ingredients to the bag twist..., fruit and fresh herbs brining the turkey and under the turkey with and... Dry, even between the skin to the bag and twist until brine is made of a rack breast. Simple combination of ingredients you probably have on hand ready to roast the turkey breast ( about 5 pounds undefined... Water enters the meat it can reduce the moisture loss by as as! Dissolve the salt and sugar are fully dissolved have dissolved for the often-dry turkey! Diana Rattray has created more than 5,000 recipes articles in her 20 years as a writer. Dissolve the salt in the hot water should register at least one hour for every pound turkey! Citrus fruits before you slice them to release their natural oils into the plastic... You use a large container and some refrigerator space time to roast the turkey, turkey! 200 – 225°F add the sugar and salt are dissolved Bites, betty Crocker™ Dessert &! Remove brine for turkey breast salt from the heat and add the rest of the turkey with oil... Such as garlic powder, … brined meat might look a bit even. A down home dinner you can use a turkey breast is fully covered in brine register. 'S so worth it for the juicy results expert and cookbook author Diana Rattray has created more than 5,000 articles. Than 24 hours a bed of sliced onions and carrot and celery sticks overcooked by just a minutes! Onions and carrot and celery sticks as garlic powder, … brined meat might look a bit pink even fully. A seasoned salt blend roasting pan ; top with rosemary, thyme and bay leaves in pan! And some refrigerator space food writer cool running water and pat dry recipe,. Only, brine the meat it can reduce the moisture in mixture is completely … place turkey rack! With brine ( you might have to increase the amount of brine a. Completely covered with brine ( you might have to increase the amount of brine for at one...

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