Let the turkey breast sit so the seasoning can penetrate the meat and allow the bird to come to room temperature, about 1 hour. 1 1/2 cups brown sugar. This will help the skin to dry out and crisp when smoked. Rub the breast all over with butter and the thyme leaves, being sure to get some under the skin. Once it reaches 165°F it is done. Refrigerate, uncovered, at least 8 hours or up to 24 hours for more flavor. Cooked four hours on apple then six on mesquite. Pat completely dry with paper towels. Brush the turkey with the melted butter and season with salt and pepper. Step 3: Take off from the fridge and pat them to dry. Dry the turkey off, then smoke it until the thigh reaches 170 . Rinse the turkey off and pat dry. You should brine your turkey breast between 8 - 20 hours. 3 quarts orange juice. Directions. Ensure the salt has fully dissolved. Place the turkey breast in a roasting pan with a rack. Process: Make up 2 gallons of curing brine. Directions. Instructions. Skip to main content Upgrade. The container should be large enough to submerge the turkey breast in water; try a large stockpot or bucket. Place the legs in the pan and cover with foil. Rinse the turkey inside and out. But the brine doesn't have to be just salt and water. Add turkey; brine for 12 to 24 hours. Step 1 Line your container with a brining or oven-roasting bag. Once brined, the turkey breast is roasted, stuffed with onion, citrus, and herbs if you like. Place the turkey on a baking sheet and broil in the oven for a few minutes to brown the skin. Next, remove turkey from bag or pan and discard brine. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. 2 Preheat oven to 350°F. But if the chicken (think dark meat . 5 Remove cheesecloth. Place turkey, breast-side up, on wire rack on rimmed baking sheet. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Pat dry, even between the skin and the breast. Brining a turkey is a process of adding moisture and flavor to the meat by soaking the bird in a salt-water mixture before cooking. How to brine a turkey. Savory Turkey Brine Recipe 2 gallons cold water Bring to a boil and boil 10 minutes. Place the turkey in an oven bag or your brining container. Pour the brine into a large bowl or clean tub; add the remaining 8 cups (2 quarts) water. Place the turkey in the refrigerator uncovered for 24 hours. Need to know how to brine a turkey? Especially since brining alters the texture of chicken and pork and it's so easy to over-brine, rendering the pork or poultry overly salted and rubbery. More › 57 People Used Step 1. Preheat oven to 425 F. Meanwhile, position a rack in the bottom third of the oven and heat oven to 350 degrees. Add rosemary, garlic, onion, and peppercorns. Rinse the turkey under cold water and pat dry. Remove turkey from the brine. In a large container, put they turkey in the container, pour over the brine and add the crushed red pepper, peppercorns and rosemary. Place the whole turkey in the brine until completely submerged. Add the turkey, cover pot and refrigerate for 10 to 24 hours. Season extremely well with salt, a tablespoon of sugar, and bring the heat up to medium. There's science behind this, of course, and for more information check out Alton Brown. 3 quarts apple juice. 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. Grill turkey, covered, until a thermometer reads 170°, 1-1/4 to 1-1/2 hours, basting occasionally with sauce. Cover the container, place in your refrigerator, and let sit for 8 - 18 hours. 1. Brining the boneless breast, which entails soaking the turkey in a solution of water, salt and spices, can help the meat to be juicy and tender. The fastest way to defrost a turkey breast is in the microwave, using its defrost setting. For quick brining chicken, coarse kosher salt is the best option because it imparts the most flavor without making the chicken overly salty. Thaw time: 1 day for up to a 7 pound turkey 2 days for an 8 - 12 pound turkey 3 days for a 12 - 16 pound turkey 4 days for a 16 - 20 pound turkey 5 days for a 20 - 24 pound turkey. Boil the sugar and salt in the water until dissolved. Dunk the turkey in the curing brine, breast down, legs up, until it is all covered with the curing brine. Roast 1 hour 30 minutes. Remove turkey breast from brine, pat dry and season the turkey liberally on all sides. Seal bag and place the bag in a bowl to hold it upright. Put the bowl into the refrigerator. Cooking a Pre-Smoked Turkey Leg! Place the turkey breast-side up on a roasting pan or rimmed baking sheet with a cooling rack inside. Mix together Kosher sea salt and baking powder. Let turkey brine for 4-12 hours, but no longer. If necessary, place a plate on top of turkey to keep it submerged. Thanks to my friend Holly I learned a super quick & easy method of brining. Step 1. Step 4: Inject with your mixed liquid ingredients and sprinkle some dry ingredients on the entire two breasts. Step 2: Brine in the refrigerator for 12 to 24 hours. Sprinkle 1-2 tsp. Place turkey on grill, away from hot coals; cover, keeping vent holes open over meat. Step 2 Pour 1 quart of water into a saucepan. Dry white wine, olive oil, a few herbs and spices, lemon juice, garlic, and turkey are all you need. Wet Brine for Moist Turkey: Depending on the size of your turkey breast, mix 90g (3.17oz) salt with 1500ml (6 cups) of cold running water or 120g (4.23oz) salt with 2000ml (8 cups) cold running water in a large mixing bowl. Pour the brine into a container just large enough to hold the turkey comfortably. This turkey brine method is super simple and doesn't leave a vat of salmonella water behind. This turkey breast is flavorful and moist thanks to the simple brine of water, salt, brown sugar, and spices. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Tuck the wings under the breast. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Get FREE ACCESS to every recipe and rating from this season of our TV show. Add the turkey; adding more water if needed to cover the bird entirely. Pat the turkey dry with paper towels and put on a rimmed baking sheet. Injected the shoulder and soaked in brine over night. Sprinkle the turkey with the dry brine. Turn bird a few times and then leave breast-side down in the water. The skin might look taught. Place the turkey breast into the pressure cooker, seal the lid, and cook for 30 minutes. Notes: Stuffing mix will make two stuffed turkey breasts. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Bacon Wrapped Turkey Breast. Add onions and garlic to the pan, and place the turkey breast on the onions so that it's elevated and doesn't touch the bottom of the pan. Does turkey brine have to be cold? Place the turkey breast in large Ziplock bag and pour brine over the top. Remove the turkey from the brine, and rinse inside and out and under cool running water for several minutes to remove all traces of salt; pat dry with a paper towel. Remove from the heat and let cool to room temperature, about 1 hour. If your brine is heated, be sure to cool it to room temperature before brining. Roasting the Turkey Breast. (If you're just sprinkling the brine on the skin, then the salt mixture will need more time to move through the skin and penetrate the meat.) Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes. Remove from heat and cool too room temp; stir in wine. Brined Turkey Breast Recipe Add To Meal Planner Why brine? The basic reason for brining is that it makes a dry item juicy. Close bag or cover pan. Turkey Breast Brine. Replace that water every 12 hours during the 2 day rinse. In a food-grade large bucket or container large enough to hold your turkey mix together the water salt garlic pepper Worcestershire sauce and brown sugar. Brine the Turkey. Continue roasting in a 375 degree oven following cooking directions above. Whether you're roasting, grilling, smoking, cooking rotisserie-style, or frying your next turkey, always start out with a good brine to . As far as sugar, add about a quarter the amount of sugar (or sweetener of choice like honey, molasses, or brown sugar) as you did salt salt. Rub butter over the top. Season well with salt and pepper and some fresh rosemary. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1. 1 cup TQ, four cups water. Use a heavy plate to keep it submerged. The next day, take it out of the brine and pat dry. Set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler with ice. Prepare the brine by mixing ingredients until all of the salt is dissolved. Keep the turkey refrigerated or cold while brining for 12-24 hours. Rinse turkey under cool running water. For best results, brine the turkey for 12 to 24 hours before cooking. Does turkey brine have to be cold? Add turkey breast to hot oil and cook till golden brown on all sides by rolling turkey breast every few minutes. 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