White Grape Juice Brined Turkey Breast Recipes

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:

• Stir chicken broth, apple juice, brown sugar, salt, dried sage, and peppercorns together in a large stock pot; add apple halves and crushed garlic cloves. Bring the mixture just to a boil, stirring to dissolve sugar and salt. Remove from heat immediately.
• Pour enough ice into a large food-safe container to be about half full. Pour chicken broth mixture over the ice; stir to cool liquid completely and evenly.
• Gently lower turkey into the liquid with the breast facing down.
• Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.
• Preheat oven to 500 degrees F (260 degrees C).
• Remove turkey from the brine and rinse well with cold water. Pat turkey dry with paper towels.
• Mix apple quarters, onion wedges, whole garlic cloves, and fresh sage leaves in a bowl; loosely stuff into cavity of turkey. Move the turkey to a shallow roasting pan. Lightly coat the turkey's skin with olive oil.
• Bake the turkey in the preheated oven until the skin on the breast of the turkey is golden brown, about 30 minutes.
• Reduce heat to 350 degrees F (175 degrees C), cover turkey with aluminum foil, and continue roasting the turkey until no longer pink at the bone and the juices run clear, about 6 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (85 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

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:

• 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:

• Add bay leaves, garlic, onion, salt, sugar and water to a large stock pot.
• Cut lemons in half and squeeze the juice into the rest of the brine ingredients; add the squeezed lemons.
• Bring to a boil and boil 10 minutes.
• Remove from heat and cool too room temp; stir in wine.
• Add turkey; brine for 12 to 24 hours.
• Remove the turkey and rinse very well in cold water.
• Butter or oil the skin and roast as usual.

Steps:

• In saucpan stir together, apple cider, brown sugar, salt, garlic, bay leaves, thyme, rosemary and pepper.
• Bring to a boil and stir until sugar is dissolved.
• Remove from heat and add water and allow to cool.
• Place poultry in a container large enough to hold the poultry (I used plastic container for a turkey breast).
• Pour cooled brine over poultry and seal. (If using a ziplock bag, squeeze out as much as possible before sealing).
• Refrigerate for 3-4 hours.
• PREPARE STOVE-TOP SMOKER:.
• Add 2 tablespoon Alder wood to bottom of stove-top smoker.
• Line drip tray with foil and spray.
• Remove turkey from brine and place on rack.
• Use closing lid if possible, otherwise fashion an aluminum tent for the cover.
• Follow stove-smokers manufacture instructions for smoking poultry.

Steps:

• Dry-brine the turkey: One day before roasting, rinse turkey inside and out; pat dry with paper towels. Mix together 1/2 cup salt and the chopped thyme; season generously with pepper. Rub salt mixture on the following turkey parts in these amounts: cavity (2 tablespoons), legs (2 teaspoons each), wings (1 teaspoon each), breast halves (2 tablespoons each). Gently separate skin from breast. Rub remaining salt mixture under the skin on each side. Transfer to a deep pan, and cover, or to a large plastic bag set on a rimmed baking sheet (to catch juices). Refrigerate for 24 hours.
• Drain accumulated juices from cavity, and pat inside of turkey dry with paper towels. Transfer to a large roasting pan fitted with a roasting rack, and place breast-side up. Bring to room temperature, 1 1/2 to 2 hours. Pat inside and outside of turkey dry with paper towels.
• Roast the turkey: Preheat oven to 450 degrees, with rack in lowest position. Tuck wings under turkey. Stir chopped sage and thyme into butter, and rub over outside of turkey. Fill cavity with herb sprigs, bay leaves, apple cores, and onion; tie legs together with kitchen twine. Scatter apples and celery around rack. Place neck and giblets in pan. Add water to pan.
• Roast turkey for 30 minutes. Baste with pan juices. Reduce oven temperature to 350 degrees; roast, basting every 30 minutes, for 1 1/2 hours more. Rotate pan, and add more water if pan is dry. Tent turkey with foil, and roast until a thermometer inserted into the thickest part of the thigh reaches 160 degrees, about 1 hour more. Let turkey stand for 30 minutes before transferring to a platter and carving. Reserve pan with contents if making gravy.

Steps:

• Stir the kosher salt and brown sugar into hot water until dissolved.
• Mix in apple juice and ice.
• Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours.
• Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan.
• After the first hour begin basting the breast with the maple-butter glaze.
• Baste every 15 minutes until the temperature of the breast reaches 165 degrees.
• Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.

Steps:

• In a 6-qt. stockpot, combine the first 8 ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature., Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally., In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours., Preheat oven to 425°. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes., Reduce oven setting to 325°. Roast 1-3/4-2-1/4 hours longer or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.