Turkey breast is definitely one of those pieces of meat that has a sketchy rap when it comes to drying out, either when it it cooked as part of a whole bird, or roasted or cooked in another way on its own. My mom uses … Start by making the dry brine and sprinkle it evenly all over the turkey breast. The first step in the process is selecting a brine recipe for a juicy, ... Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. No more dry white meat or undercooked dark meat. Place turkey on rack in foil-lined roasting pan. https://www.epicurious.com/recipes/food/views/brined-turkey-breast-350853 Refrigerate 12 to 24 hours. 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. Nothing compares to the juicy, tender meat after it marinates in a salty, herb-infused solution overnight. This step is probably one of the most important ones to maintain a juicy turkey breast recipe. Grab a LARGE pot, bucket, or a bin that can fit gallons of liquid plus a 12 to 20 pound turkey. Overall, dry brining requires less space and a whole lot less fuss. Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. Some reviewers have reported success when using this marinade for turkey breasts. Then slow-smoked at a low temperature until it’s tender and juicy at a done temperature of 165 degrees F. An un-brined turkey is also preferred. This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. As mentioned, the brined turkey breast was a hit at our Thanksgiving table, too. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast Put all the ingredients in a pan and add 1 litre of water, bring to a simmer and stir to dissolve the sugar and salt. Double or triple if needed. Brine quantity – This brine recipe is made for a 5-7 pound turkey breast. Great-tasting roast turkey flavor. It’s a great low carb food to have on hand. This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year. A basic brine is extremely easy to make, and makes meat more flavorful, as well as adding moisture. Makes 2 litres 200g coarse salt 100g golden caster sugar 2 bay leaves 5 peppercorns 1 orange, zested. Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. (Many store-bought turkeys are already injected with a brine to keep the meat moist.) For a turkey larger than 7kg, brine for up to 3 days. A straight-up classic turkey brine, this recipe by SNOH8R relies on the notes of sweet, salty, and savory ingredients. This recipe for the Perfectly Brined Roasted Turkey Breast will easily serve four to five people with all the Thanksgiving Day trimmings. It has aromatics such as garlic powder, onion powder, and red pepper flakes (don’t worry it’s not that spicy). This hickory smoked turkey breast is brined in our Pork and Poultry Brine. Preheat oven to 325°F. More Turkey Recipes // Turkey Pesto Meatballs The secret's out: Brine your turkey for moist, tender results every time. Remove turkey from brine. For a truly special meal, a simple turkey brine is the way to go! Boil 8 cups of water on the stove with the salt, sugar and other aromatics for a minute or two until the salt and sugar are dissolved, or heat half of the water in a tea kettle at a time, and mix into the salt, sugar and aromatics. This oven roasted turkey is practically impossible to mess up! But brining, brining is the answer to moist delicious turkey breast every time. The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast. https://www.wholefoodsmarket.com/recipes/basic-brine-turkey Simply double or triple the recipe based on how many guests you are feeding. It’s so convenient and you don’t have to worry about all the hassles of a whole turkey. Place in the refrigerator for the specified period of time. Place turkey breast in brine. Be sure the container will fit in your fridge. https://saltpepperskillet.com/recipes/roasted-turkey-breast Savory Dry Brined Turkey Breast. This recipe is enough for a 12- to 15-pound turkey, but if you have to increase the amount of water to cover the turkey because yours is bigger, add proportionately more salt, sugar, and herbs. 4. Try the above or have a go at this 5% brine recipe: Simple 5% wet turkey brine. Brines work best when the salt and sugar are fully dissolved. The Best Turkey Brine Recipe. Turkey: For smoking a turkey, choose a smaller bird--ideally 15lbs or less--so it doesn't dry out while smoking for too long. https://www.dontsweattherecipe.com/smoked-turkey-breast-easy-and-perfect Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. Our favorite turkey-brining recipes will show you how, with delicious flavor variations. Pat dry, even between the skin and the breast. You can use a bowl or a Ziploc bag. Cooking time is about 15 minutes per pound. But it's worth doing if you can in order to ensure a properly balanced brine. https://www.mccormick.com/recipes/main-dishes/brined-turkey-breast Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. Dry the breast with a paper towel and rub with olive oil. Once it’s brined, the wet turkey can also get slippery and hard to work with. The brine time should be determined based on the size of turkey. The natural sugars from the apple cider and juice in the brine will give the bird a beautiful caramelized skin, just be sure to cover it until the last few minutes of baking. By Andy Bryan. What I’m trying to say is that the simple and easy shortcut to the perfect Thanksgiving bird is a basic brine solution.Get awn it! For a turkey of 7kg or less, brine for just 24 to 36 hours. The recipe can be riffed on with different spices and flavor combinations, but just be sure to keep the salt and sugar measurements the same. If necessary, place a plate on top of turkey to keep it submerged. Cook an 8-pound turkey breast on the weekend and enjoy flavorful turkey sandwiches all week. Add brine, covering the entire turkey. [updated 11/20] Use a brine before smoking to help keep meat moist while cooking and to add flavor. This is when I’ll start the brining process on my turkey breast. Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe. It's not a problem if the turkey is already brined, but a pre-brined turkey won't absorb as much of the brine flavor as an un-brined turkey will. HOW TO BRINE A TURKEY. If desired, make 1 cup seasoned butter and add 2 tablespoons to your turkey gravy. Rinse turkey under cool running water. Plan ahead – Make sure you plan at least 12 hours in advance if not the night before your big feast. If brining the turkey breast only, brine the breast for 6-8 hours. HOW TO DRY BRINE A TURKEY. Can also be used on a full-size turkey. Four 1-pound turkey breasts will feed 4 people comfortably, while accounting for leftover Thanksgiving turkey sandwiches, too. Discard remaining brine. The recipe is so easy, the trickiest step will be pulling out your kitchen scale to weigh out the salt. If you’ve got more folks coming over, think about cooking two half-breasts or making a whole turkey breast. 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