This Turkey Breast is wet-brined overnight, basted in butter, and roasted to perfection. This brined roast turkey breast is Thanksgiving perfection!
– 8 cups water– ½ cup kosher salt– ½ cup brown sugar– 8 cloves garlic – 1 cinnamon stick– ¼ cup sage – 2 sprigs rosemary– 2 lemon– 1 orange– 4 cups ice– 2 medium onion– 4 cloves garlic– 5 pound turkey breast– 1 teaspoon salt– 1 teaspoon pepper– 8 tablespoon butter– 1 cup chicken broth
Ingredient
1
Put water in a big pot and boil. Peel the orange with a potato peeler or knife and split it in half. Cut and juice the lemon in half.
2
You can add juiced lemon and orange halves, orange peel, lemon juice, and orange juice to the brine to add taste. Let cool fully. To accelerate, add 4 cups of ice to the brine.
3
I used my instant pot. Put the turkey breast in the chilled brine, submerging it. Another pot of water may be needed to weigh it down.
4
I covered the pot with plastic wrap, a plate, and a pot of water. Since the brine and turkey topped the pot, this worked for me.
5
Plastic-wrapped bricks or rocks are another possibility. Make room in your fridge to store it overnight or for 12 hours.
6
Turn on your oven to 350℉. Pat the turkey breast dry with paper towels after brining. Before patting the turkey dry, rinse it thoroughly to eliminate excess salt.
7
In a large metal roasting pan, lay the turkey breast on top of the quartered onions and smashed garlic. Be liberal with salt and pepper on both sides.
8
Baste the turkey with melted butter, saving the rest for basting. Add chicken broth to pan. Wrap the roasting pan in aluminum foil and bake.
9
Roast for 1 hour or until golden brown, removing aluminum foil after 1½ hours. When a meat thermometer hits 165℉ in the thickest portion of the breast, it is done.
10
Let the turkey breast sit on a dish or cutting board for 15 minutes before slicing. Skim fat from pan drippings if needed. Place the pan on medium-high heat.