Place the chicken breasts in the brine so they are completely covered and refrigerate for 4-7 hours. Before removing the chicken breasts from the brine, combine the …
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Add the ice to the brine to cool it completely. Now you can add the turkey breast to a pot and cover it with a plastic wrap, or add the brine and turkey to a brining bag. Let it brine for at least 12 hours in the fridge. Roast the turkey: After it has brined for at least 12 hours, remove the turkey and pat it dry.
2 Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry, even between the skin and the breast. Place turkey on rack in foil-lined roasting pan. 3 Brush turkey with oil. Mix paprika, rosemary, thyme and salt in small bowl. Sprinkle seasoning mixture evenly over turkey.
If you don’t have enough room in your fridge, you may brine the turkey breast in a container in a cooler filled with ice or ice water. You will need to make sure that the temperature in the cooler doesn’t go above 40°F maximum, which is the safe temperature to store uncooked turkey, brine or no brine.
All it takes is a fresh turkey breast and a few additional ingredients including salt, brown sugar, orange, lemons, whole peppercorns, rosemary and water. Turkey. Look for bone-in turkey breasts with the skin-on. These are easy to find around the Thanksgiving holiday season. They will usually be placed next to the chicken in the grocery store.