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Brined Turkey Breast Recipe

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This recipe for Brined Turkey Breast, by , is from The Huhman 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!

Teri Huhman


9 cups hot water
cup salt
cup sugar
4-6 lb bone-in whole turkey breast, or whole turkey, thawed
1 onion, cut into eighths
2 fresh rosemary sprigs
4 fresh thyme sprigs
3 dried bay leaves
Salt and pepper , if desired
6 tablespoons butter or margarine, melted
cup dry white wine or chicken broth

For brine, mix water, salt and sugar in 6-quart container or stockpot; stir until dissolved. Add turkey. Cover and refrigerate at least 12 hours but no longer than 24 hours.

Heat oven to 325. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.

Place turkey, breast side up, on rack in large shallow roasting pan. Fill cavity with onion, and seasonings. Sprinkle salt (lightly) and pepper over turkey. Insert meat thermometer so tip is in thickest part of turkey
and does not touch bone.

Mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Bake 1 hour 30 minutes.

Remove cheesecloth. Remove onion and herbs from turkey, but leave in pan. Bake 30-60 minutes longer until thermometer reads 170 and juice of turkey is no longer pink when center is cut.

***Same can be done with whole turkey by doubling or tripling brine and butter/wine mixture. Cook whole bird at 325 - Approx 3 hrs for 10 lbs turkey, 5 hrs for 20 lb bird.




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