Brined Roasted Turkey Breast Recipes

Steps:

• Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
• Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.
• For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking.
• Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
• Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
• Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
• For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.
• In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.
• To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

Steps:

• In a large saucepan, combine 1 quart water, salt, brown sugar and peppercorns. Bring to a boil. Cook and stir until salt and sugar are dissolved. Pour into a large bowl. Add remaining 1 quart cold water to cool the brine to room temperature. Add turkey breast; turn to coat. Cover and refrigerate 4-6 hours, turning occasionally., Prepare grill for indirect medium heat, using a drip pan. Meanwhile, combine basting sauce ingredients. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Remove to a cutting board. Cover and let stand 10 minutes before slicing.

Steps:

• In a large stockpot, dissolve salt and sugar in 1 gallon cool water. Place turkey, bone side up, in brine and weight it with a plate. Refrigerate 6 to 8 hours. Rinse turkey thoroughly under cool water and pat dry with paper towels.
• Set up grill for indirect cooking. Place turkey on grill, away from hot coals; cover, keeping vent holes open over meat. Grill until cooked through, or an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, about 1 1/2 hours (if using a charcoal grill, add a couple handfuls of charcoal every half hour to maintain heat). Let rest 10 minutes before slicing.

Steps:

• In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.
• Heat oven to 325°F. 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 onion and herbs.
• In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes.
• Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.

Steps:

• 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 .

Steps:

• Dissolve the kosher salt and sugar in the water in large, clean bucket or stockpot. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate for at least 8 hours or up to overnight.
• Remove the turkey breast from the brine. Pat dry and set aside. Place the butter in a bowl; add the sage and thyme. Season the butter well with pepper and stir to combine. Set aside.
• Twenty minutes before roasting, preheat the oven to 450 degrees F.
• Place the turkey on a clean work surface. Using a chef's knife, remove the remaining portion of the neck and reserve it for the stock and gravy. Remove the wishbone to make carving easier; set it aside with the neck for the gravy. With your hand, carefully release the skin on both breasts to form two pockets. Rub the seasoned butter under the released skin. If there is any extra butter, massage it on the outside of the skin.
• Put the celery, carrots, and onions in a large roasting pan. Pour 1/2 cup of the chicken stock into the pan bottom to prevent the drippings from burning. Place the prepared turkey, skin side up, on top of the vegetables. Place the pan in the oven with the wide neck end toward the rear of the oven. Roast for 15 minutes, then rotate the pan back to front. Roast for 15 minutes more, until skin turns golden. Decrease the oven temperature to 325 degrees F and continue to roast, rotating the pan once more about halfway through the cooking, until the internal temperature in the thickest part of the breast registers 160 degrees F to 165 degrees F, 30 to 45 minutes.
• Remove the pan from the oven and transfer the turkey breast to a cutting board, preferably with a moat. Cover the turkey loosely with aluminum foil. Pour the remaining 2 cups chicken stock into a saucepan. Add the reserved neck and wishbone and bring to a boil. Decrease the heat to simmer.
• Place the roasting pan over medium-high heat. Add the flour to the pan drippings and stir until well combined. Strain the warmed stock over the flour-vegetable combination and bring to a boil. Decrease the heat to simmer and cook until thickened, 5 to 7 minutes. Strain the mixture into a saucepan (the saucepan that held the stock is fine to use), pressing on the vegetables to get every drop and all the flavor. Check and make sure the sauce is thick enough to coat a spoon; if not, continue simmering the sauce until the correct consistency is achieved. (If it's too thick, add a little water or additional stock.)
• Carve the turkey breast and plate on a warm platter. Add any juices that run into the moat to the gravy. Taste and adjust for seasoning with salt and pepper and serve with the gravy on the side.
• Combine 3 cups cranberries and 3/4 cup sugar in a saucepan over medium heat. Cook, stirring occasionally,until the berries release their juices, about 8 minutes. Add the juice of 2 oranges (about 1/2 cup), 1/2 cup golden raisins, 1 cinnamon stick, and 1 star anise. Season with salt and freshly ground black pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally. Peel 3 firm pears, then core and cut into 1/2-inch dice and add to the chutney with the finely grated zest and juice of 1 lemon. Decrease the heat to medium-low and cook until the mixture thickens and the pears are tender, about 10 minutes. Transfer to a bowl and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.

Steps:

• For the brine: Combine the water, kosher salt, honey, bay leaves, garlic, black peppercorns, rosemary, thyme and parsley in a large pot over high heat. Bring to a boil, then transfer to an airtight container and refrigerate until completely cooled.
• For the turkey: Invert the turkey breast on a cutting board so the cavity is facing upward and the neck end is facing away from you. Starting at the neck end, use a very sharp boning knife to gently slice the meat away from the bone on one side of the breast, then slice away on the other side. Cut away constricting pieces of skin at the top and bottom of the breast as needed, making sure to keep the skin intact as much as possible. When most of the meat on both sides has been cut from the bone, use short strokes to detach the remaining meat and skin from the backbone on both sides, being careful not to cut all the way through the skin. Once the carcass is fully detached, you should have a large flap of skin with the 2 breasts connected to it (butterflied).
• Place the deboned turkey in a large brining bag or large resealable plastic food storage bag and add the cooled brining liquid. Seal and place inside a large bowl or pan; refrigerate, allowing 1 hour for every pound of turkey (be sure to calculate using the deboned weight of the bird).
• When ready to roast, preheat the oven to 325 degrees. Have ready a large roasting pan fitted with a flat rack inside.
• Rinse the turkey breast well and pat dry. Season the skin lightly with salt and pepper. Discard the brining liquid.
• Open the turkey breast and lay it on a clean work surface, skin side down. Spoon 2 cups of the cooled dressing down the center and fold the turkey breast over. Using a 5-foot length of kitchen twine, tie a loop around one end of the turkey, securing it with a square knot. Spiral the twine around and under the turkey breast at 1-inch intervals all the way across; tie at the other end, then tie diagonally from one end to the other. The turkey breast should look compact and neat but not tied too tightly.
• Place the rolled turkey breast on the roasting rack; lightly grease the skin all over with nonstick cooking oil spray. Roast for about 20 minutes per pound or until a meat thermometer inserted into the center of one side of the breast reaches 160 degrees; the skin should be golden brown (the final temperature of 165 degrees will be reached during the post-roast resting period). Transfer the pan to the counter and tent the turkey breast loosely with aluminum foil for at least 20 minutes before cutting. Pour the pan juices into a fat separator measuring cup.
• For the sauce: Heat the oil in a medium saucepan over medium-low heat. Add the shallots and garlic and cook for 2 to 3 minutes, stirring occasionally. Add the white wine and increase the heat to medium-high; let it come to a boil, then reduce the heat to medium-low and cook, uncovered, for 15 to 20 minutes or until the liquid has reduced to about 1/3 cup.
• Add 3 cups of the chicken broth and increase the heat to medium-high; bring to a boil, then reduce to medium or medium-low and cook for about 25 minutes or until the liquid has reduced to about 2 cups. (At this point, the sauce can be cooled to room temperature, then covered and refrigerated for up to 3 days.).
• When the sauce has been reduced, whisk together the cornstarch and the remaining 3 tablespoons of (unheated) chicken broth in a small bowl to form a slurry, or thickener, for the pan sauce. Whisk the slurry into the saucepan; cook for 3 minutes, stirring, until the sauce has become slightly thickened (this is still a relatively thin sauce). Add the reserved pan juices and mix well. Just before serving, season with salt and pepper to taste and add the minced parsley and tarragon. Serve hot.

Steps:

• Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
• To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.

Steps:

• Mix water, salt, and sugar in a 6-quart container or stockpot, stir until sugar and salt are dissolved.
• Add turkey.
• Cover ; refrigerate at least 12 hours but no longer than 24 hours.
• Preheat 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, rosemary, thyme, and bay leaves.
• Sprinkle salt 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.
• Roast 1 hour 30 minutes.
• Remove cheesecloth.
• Remove onion and herbs from turkey, but leave in pan.
• Bake 30-60 minutes longer or until thermometer reads 165° and juice of turkey is no longer pink when center is cut.

Steps:

• One to two days before you plan to cook, place buttermilk and salt in a gallon-size resealable plastic bag and stir to dissolve salt. Place turkey breast in the bag and seal carefully, expelling the air. Squish the bag to distribute buttermilk all around the turkey, place on a rimmed plate, and refrigerate for 24 to 36 hours. If you're so inclined, you can turn the bag periodically so every part of the turkey gets marinated, but that's not essential.
• Two hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Discard buttermilk, set the breast on a rimmed plate and bring it to room temperature.
• Position a rack in the upper third of the oven and heat to 425 degrees. Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.
• Place baking sheet on the prepared oven rack and roast the turkey until an instant-read thermometer inserted into the deepest part of the breast without touching bone registers 150 degrees, about 40 minutes for a boneless breast or 50 minutes for a bone-in breast. (You may want to tent the breast with aluminum foil if it's darkening too quickly.)
• Transfer turkey to a cutting board or platter and allow to rest at least 15 minutes before carving.