Brined Turkey Breast

Name: Brined Turkey Breast
Yield: 4 servings
Ingredients: 1 16 cups water; 1 2 cups sugar; 1 2 cups coarse salt; 1 5 cloves of garlic, crushed; 1 1 tablespoon pickling spices; 1 1 fresh turkey breast, 9-11 pounds, deboned; 1 6 tablespoons unsalted butter, melted; 1 Black pepper; 1 2 cups chicken broth

From the kitchen of Carly

Overnight brine transforms this turkey breast into something remarkably juicy and tender. Garlic and pickling spices infuse deep flavor while butter keeps the meat succulent through roasting. Skip the dry poultry nightmare; this is the smarter bird.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

116 cups water
12 cups sugar
12 cups coarse salt
15 cloves of garlic, crushed
11 tablespoon pickling spices
11 fresh turkey breast, 9-11 pounds, deboned
16 tablespoons unsalted butter, melted
1Black pepper
12 cups chicken broth

Instructions

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
3. Preheat oven to 350°F. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.
4. Place turkey in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165°F and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy .