Brined Turkey BreastFrom PongoUSA 3 years ago
- 1 turkey breast, on the bone, about 7 lb. shopping list
Brine for breast:
- 2 tablespoons allspice berries shopping list
- 2 tablespoons juniper berries shopping list
- 1 tablespoon fennel seeds shopping list
- 1/2 cup kosher salt shopping list
- 1/3 cup sugar shopping list
- 1 onion, sliced shopping list
- 1 carrot, peeled, cut on a diagonal shopping list
- 1/2 fennel bulb, sliced shopping list
- 8 sprigs flat-leaf parsley shopping list
- 8 sprigs thyme shopping list
- 2 bay leaves shopping list
- 2 dried chiles de árbol shopping list
- 2 whole cloves shopping list
- 1 sliced yellow onion shopping list
- 1/2 bunch sage sprigs shopping list
- 1/2 bunch thyme sprigs shopping list
- 1/4 cup (1/2 stick) unsalted butter, melted shopping list
- kosher salt, freshly ground pepper shopping list
How to make it
- For brine for breast:
- Coarsely crush allspice berries with a mortar and pestle. Alternatively, place in a resealable plastic freezer bag and crush with a rolling pin or the bottom of a skillet. Transfer to a large pot. Repeat with juniper erries, then fennel seeds. Place spices in pot. Add salt, sugar, and 2 cups hot water to pot with spices. Stir until salt and sugar dissolve. Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles, and cloves. Add 3 quarts very cold water and stir to combine. Place turkey breast in brine. Place a plate on top, if necessary, to keep breast submerged. Cover and chill overnight.
- For roast breast:
- Preheat oven to 450°F. Line a large roasting pan with foil. Set a rack inside pan. Scatter onion, sage, and thyme over rack. Remove turkey breast from brine. Pat dry with paper towels. Place turkey breast on top of herbs on rack. Brush breast with melted butter. Season with salt and pepper. Roast turkey for 30-40 min minutes, until nicely browned. Reduce oven temperature to 300°F, cover breast loosely with foil, and continue to roast until an instant-read thermometer inserted into the thickest part of breast registers 150°F, 2 1/2-3 hours total. If skin is not crispy, crank up oven to 475 F and roast 10 - 20 min. longer Take breast out of oven, tent with foil and let breast rest for at least 30 minutes before carving.
- Carve breast; arrange on a platter.
The CookPongoUSA San Francisco Peninsula, CA
The Rating1 people
This is very cool. I haven't done a lot of brining but what I have done I've really enjoyed. Actually have a small turkey breast down in the freezer at the moment. This is going to make the short list! :) Lovely picture too!
Wow! That was Fantastic! Thank you so much for such a great recipe. Hubby went back for a big plate of seconds. Sooooo flavourful! I am putting this immediately into my "Made and Loved" file. More in the "I Made It" Group link.
Hi Pongo! Just a question. I'm going to start to brine my turkey breast tomorrow and I'm just re-reading the recipe. So I dissolve all the salt,sugar and spices in hot water and then I add the veggies and cold water. So the veggies don't really 'cook...more
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