Cooking a turkey can be a daunting task. There are several methods to cooking a turkey, but today I’m sharing one of the more straightforward methods. What makes this turkey delicious, is the brine. The brine is how the turkey gets its flavor(s). By allowing the turkey to sit in the brine for several hours, the flavor gets into the the turkey meat and becomes an undeniable pleasure. It is key that a brine be salty, thus the 1 1/2 cup of salt. That may seem like a lot, but remember, you’re trying to get the seasoning throughout the entire turkey.
This brine works for a whole turkey, or just turkey parts (legs, thighs, breast). For best results, place the meat in the brine overnight. Trust me…don’t cut corners…plan ahead and give it time.
After you remove it from the brine, pat it dry and slather her up in butter.
This recipe heats the oven to 450 degrees and then turns it down to 350 once you’re ready to begin baking.
So much is so good about this recipe. Even though I just cooked a turkey breast, you can follow the same technique for a whole turkey. (Just be sure to add more water/broth to your gallon pot at the beginning of the process).
Roasted & Brined Turkey Breast
Ingredients
For the brine…
- 1 gallon water
- ½ – 2 c kosher salt
- 1 c brown sugar
- 1 Tbsp thyme
- 1 Tbsp sage
- 1 Tbsp whole peppercorns
- 1 Tbsp rosemary
- 2 – 3 bay leaves
- 10 garlic cloves
The next day…
- Make herbed butter
- 2 2 sticks 1 cup of butter, softened
- 1 Tbsp garlic powder
- 1 Tbsp each – sage thyme, rosemary
- 1 lemon
- 1 onion cut in chunks
- 5 garlic cloves
Instructions
For the brine…
- Add all ingredients into a large stock pot and bring to a simmer over high heat.
- Remove from heat and allow to cool completely.
- Pour brine mixture over the turkey breast in a large plastic bag.
- Seal and allow to brine overnight.
- Pour brine liquid down the drain.
- Pat the turkey dry with paper towels.
The next day…
- Preheat the oven to 450 degrees.
- Combine all ingredients except for the lemon and onion.
- Spread all over the outside of the turkey and under the turkey skin.
- Turn the oven down to 350 degrees and put the turkey in the oven.
- Cook the turkey until it reaches an internal temperature of 165 degrees.
- Allow the turkey to rest 10 – 15 minutes before cutting.