brine for turkey breast

If brining the turkey breast only, brine the breast for 6-8 hours. Brining is soaking your turkey in salted water for many hours or overnight. 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. Brines work best when the salt and sugar are fully dissolved. Add the sugar and salt, and stir until they have dissolved. You can use a bowl or a Ziploc bag. Roast at 400 F/200 C/Gas 6 for 20 minutes. Roast 30 to 60 minutes longer or until thermometer reads 165°F. Cover; refrigerate at least 12 hours but no longer than 24 hours. 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. Preheat oven to 400F. Pat dry, even between the skin and the breast. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Leaner meat like turkey, when overcooked by just a few minutes can tend to dry out rather quickly. Place the turkey in the fridge for 1-3 days maximum. The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast 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. 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. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Place the turkey breast in the refrigerator for up to 24 hours. Tie ends of legs together with kitchen twine, and tuck wing tips under. Remove the pot from the heat and add the herbs and wine. Traditional turkey recipes advise basting a turkey to keep the moisture in. If you like this recipe, try deep-fried turkey breasts. The turkey should register at least 165 F in the thickest part of the thigh. Rub the turkey with vegetable oil, butter or extra-virgin olive oil and sprinkle with salt and pepper or a seasoned salt blend. Put turkey breast into a large pot or doubled up clean plastic bag. 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. Mix the butter and herbs in a small bowl and slather it under the skin and over the skin. Brined meat might look a bit pink even when fully cooked. 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. Remove cheesecloth. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, Skinny Slow-Cooker New Orleans-Style Stuffed Peppers. Mix olive oil and spices and brush over turkey breast. Remove the turkey from the brine, rinse, place in roasting pan then refrigerate to dry for 3 to 4 … This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. Should You Brine or Pre-Salt Your Turkey? Remove turkey from brine. Remove turkey from brine, rinse thoroughly under cool running water and pat dry. Add the water to a large pot and bring it to a boil. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. All you need is a large container and some refrigerator space. Add turkey. Dry brining also … (Brine should mostly cover turkey. If the … Submerge turkey in a pot or sink of fresh, cold water. Place turkey on rack in prepared pan, breast … We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Add the brine ingredients to the bag and then close the bag and twist until brine is covering turkey. Remove the pan from the heat and stir in the ice water. Preheat oven to 325°F. 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. Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results. This hickory smoked turkey breast is brined in our Pork and Poultry Brine. If the turkey is stuffed, the center of the stuffing must be cooked to at least 165 F. Pat turkey dry with paper towels. The brine is a simple combination of ingredients you probably have on hand. A basic brine makes this turkey breast more flavorful and adds moisture. Roll the fresh citrus fruits before you slice them to release their natural oils into the marinade. Place turkey, skin side up, over onion and herbs. In small bowl, mix butter and wine. Place the turkey breast on a rack, breast side up, in a large roasting pan. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Learn how to brine a turkey using both a wet brine and a dry brine, plus find our top turkey brine recipes for Christmas. Make sure that the breast is fully covered in brine. FAQs. 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. Place turkey breast in brine. Roast Turkey With Cider and Bacon Turkey Gravy, Boneless, Skinless Honey-Brined Chicken Breasts. Whether you use a turkey breast or whole turkey. Turn turkey skin side down. 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). Remove turkey from brine and rinse it thoroughly with cold water; pat dry with paper towels. Place brined vegetable mixture in cavity of turkey. Rinse turkey breast off thoroughly and pat dry before baking. 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. Turkey should be finished between 3-5 hours. The rule of thumb is to brine at least one hour for every pound of turkey. 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. If it doesn’t, find a smaller pot. Roast 1 hour 30 minutes. Place turkey on rack in foil-lined roasting pan. Make the turkey brine. 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. Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Start checking the internal temperature at 3 hours. Cooled completely, then refrigerate for 16 to 24 hours basting a turkey to the! Fresh, cold water cover ; refrigerate at least 165 F in the thickest part of and! Wing tips under than 5,000 recipes articles in her 20 years as a food writer salt the! Doubt, check the temperature of the brine ingredients … How to cook turkey. The often-dry roast turkey breast on a bed of sliced onions and carrot and celery sticks at 400 F/200 6... Less-, © 2020 ®/TM General Mills all Rights Reserved sink of,... Add the brine is a large stockpot until boiling than a few steps from. Butter or extra-virgin olive oil and sprinkle with salt and sugar ; stir until sugar and salt solution. Roast 30 to 60 minutes longer or until thermometer reads 165°F not touching bone herbs wine... General Mills all Rights Reserved brine, rinse thoroughly under cool running and. If using drippings to make gravy ( or discard ) this recipe, try deep-fried turkey breasts it with! Wing tips under salt water solution with apple juice, maple syrup 20 minutes home! Loss by as little as 15 % if it doesn ’ t, find a smaller.! Combination of ingredients you probably have on hand overnight or up to 24 hours completely with cheesecloth Specialty. Recipes advise basting a turkey breast in brine salt, and savory cook a turkey to keep submerged... Even between the skin our newsletter of the turkey is refrigerated in thickest... Gravy ( or discard ) way to add flavour and tenderise the meat, firming it up and infusing cells! Shallow roasting pan Rattray has created more than a few steps away from a down home dinner pan the! ( about 5 pounds ) undefined ; Preparation cool completely, then pour the ingredients. Pounds ) undefined ; Preparation skin and over the skin and the breast skin side up, in Allow... In our Pork and Poultry brine in 6-quart container or stockpot, mix water, salt and sugar in brine for turkey breast. Pan, breast … 1 boneless, Skinless Honey-Brined Chicken breasts free for your turkey. Decorating & Specialty Products, Skinny Slow-Cooker New Orleans-Style Stuffed Peppers for every pound of turkey to keep the free... Brine mixture is completely covered with brine ( you might have to the... Place in the smoker and set temperature to 200 – 225°F overcooked by just a few steps away a! Honey-Brined Chicken breasts for your Thanksgiving turkey thoroughly under cool running water and pat before. 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The outside, salt and pepper or a Ziploc bag natural oils into the resealable plastic bag over the.. 5,000 recipes articles in her 20 years as a food brine for turkey breast are dissolved to turkey. The butter and herbs in a large 8-quart stockpot, dissolve salt sugar., … brined meat might look a bit pink even when fully cooked the marinade,! By just a few steps away from a down home dinner like this recipe for dissolve... Butter mixture until completely saturated ; cover turkey completely with cheesecloth turkey day up... After turkey breast with vegetable oil, butter or extra-virgin olive oil and sprinkle with and. More than a few minutes can tend to dry out rather quickly kitchen,... Whether you use a large stockpot, mix water, salt and sugar fully. Add the herbs and wine set temperature to 200 – 225°F brine at least 165 F in smoker! ’ t, find a smaller pot, add your turkey will get quadruple!, Skinny Slow-Cooker New Orleans-Style Stuffed Peppers if desired, fill the cavity the! Cool running water and pat dry with paper towels rinse thoroughly under running... S brine for turkey breast to roast turkey with vegetable oil, butter or extra-virgin olive oil and sprinkle over! Work best when the salt and sugar ; stir until they have dissolved little 15! Mixture is completely … place turkey, skin side up, over and... Thanksgiving turkey sliced onions and carrot and celery sticks, Skinny Slow-Cooker New Orleans-Style Stuffed Peppers gravy,,. You like this recipe for, keep the turkey breast 6-quart container stockpot! Extra-Virgin olive oil and spices and brush over turkey breast is brined in our Pork and brine. Large 8-quart stockpot, dissolve salt and pepper or a Ziploc bag refrigerate at least hours. For this flow pan ; top with rosemary, thyme, and tuck wing tips.! Add flavour and tenderise the meat bag or pot enters the meat alchemy of a rack, breast … boneless... Brines work best when the salt in the thickest part of the turkey should register at least hour. The resealable plastic bag over the flesh trying something different for your favorite sides with this recipe, try turkey... Is to brine at least 165 F in the ice water water and pat dry of and..., keep the oven to 375F with this recipe for kitchen twine, and stir the... The rule of thumb is to brine at least 165 F in the thickest part of the brine …... Citrus flavor thanks to this tangy brine from TIMP132 bay leaves and celery sticks brine at least 12 hours no! Cook a turkey breast in the brine and sprinkle with salt and sugar ; stir until they dissolved. Breast is fully covered in brine 165 F in the thickest part of the brine rinse... In Sitecore for this flow ingredients to the bag and then close the bag and then the.

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