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Brined Turkey Breast Recipe

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This recipe for Brined Turkey Breast is from The Lambert Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 c. water
3/4 c. salt
1/2 c. sugar
1 bone-in whole turkey breast (4-6 lbs.), thawed if frozen
1 onion, cut into eighths
2 fresh rosemary sprigs
4 fresh thyme sprigs
3 dried bay leaves
6 T. butter or margarine, melted
1/4 c. dry white wine or chicken broth
Directions:
Directions:
In 6-qt. container or stockpot, mix water, salt, and sugar; stir until sugar and salt are dissolved. Add turkey. Cover and refrigerate 12 to 24 hours. Heat oven to 325º. Remove turkey from brine, rinse thoroughly under cool running water and pat dry. Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme, and bay leaves. Place turkey, skin side up, over onions and herbs. In a small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheese cloth. Roast 1 hour 30 min. Remove cheesecloth. Place onion and herbs in pan with drippings, if using drippings, to make gravy (or discard). Insert meat thermometer horizontally so tip is in thickest park of turkey and does not touch bone. Turn turkey skin side down. Roast 30-60 min longer or until thermometer reads 170º and juice of turkey is clear when center is cut.
Number Of Servings:
Number Of Servings:
8

 

 

 

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