Brined, Roasted Turkey Breast

Obviously this information might be more useful to you next year, but I've got to tell you, this recipe makes me want to cook turkey breast more than just once a year. It does require a bit of refrigerator space but the meat is so tender, juicy and perfectly seasoned.  This would work nicely for a large chicken or maybe even two small one's.

I followed the Butterball directions for cooking and it was nice because I didn't need to cover it and then baste it at all during the cooking process.  I coated ours with plain butter but you can certainly spice up your butter or add some orange zest or more rosemary so that the skin is infused with the same flavors that the brine had.  Although, we did detect notes of these flavors on the skin even though we just used plain butter.

Turkey breast was the perfect size choice for our family.  We didn't have so many leftovers that we were sick of them but we had enough to enjoy several turkey sandwiches after Thanksgiving.

If you're looking for a new way to make a holiday turkey, this might be worth a try!

Turkey Breast Brine

Ingredients

• 1 gallon water
• 1 cup kosher salt
• 1 Tbsp peppercorns
• 1 medium orange rind, cut into strips
• 1 Tbsp rosemary
• 8 cups ice

Cooking Directions

1. Bring all the ingredients to a boil in a large pot. Stir to dissolve the salt.
2. Turn off the heat and let sit to come to room temperature.
3. Add the ice and the turkey.
4. Cover and refrigerate for 8 hours or overnight.
5. Remove from the refrigerator, rinse the turkey with clean water.  Dump out the brine (you don't need it anymore) and refill the container with fresh water.  Let the turkey soak in the fresh water for 10 minutes. 
6. Pat dry with paper towels. 

Roasting the Turkey Breast

Directions from the Butterball Fresh All Natural Whole Turkey Breast insert. 

For Turkey Breasts 3 - 5 1/2 pounds: 2 - 2 1/2 hours

For Turkey Breasts 5 1/2 - 9 pounds: 2 1/2 - 3 hours

Internal temperature should be 170º

• Preheat the oven to 325º
• Place the turkey skin side up in a flat roasting pan. DO NOT add water to the pan.  No need to cover it. 
• Brush the top with oil, spray with cooking spray or rub with butter. 
• Let turkey stand for 10 minutes after it's done cooking.