Brining A Turkey Breast Recipe

How to Brine A Turkey Breast The Mom 100

WEBNov 18, 2020 · Heat the 2 cups water with the salt and sugar in a medium saucepan over high heat until the salt and sugar dissolve into the water, …

1. Get a pot, container or sealable plastic or cooking bag large enough to hold the turkey breast, and be sealed or covered. If you use a sealable bag to brine your turkey breast, you will still want to rest the bag in a container large enough to hold the turkey in case the bag tears. Clear out enough space in your fridge to hold the container with the breast in it. If you want to use a cooler, see the recipe intro for instructions
2. Heat the 2 cups water with the salt and sugar in a medium saucepan over high heat until the salt and sugar dissolve into the water, stirring occasionally. Remove from the heat and add 2 cups of ice cubes to the solution, to cool the liquid to room temperature. Pour the brine solution into the container or bag, and add the gallon of ice water. Add any of the optional add-ins that you like.
3. Submerge the turkey breast in the brine, making sure it’s covered with liquid. If the turkey floats up, you can place a small heavy plate over it to keep it submerged. Cover the container or seal the bag, and place in the refrigerator.
4. Brine the turkey breast for 12 to 24 hours, but no longer than 24 hours or the brine will make the meat start to turn mushy when cooked.

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Dry Brined Turkey Breast Girl With The Iron Cast

WEBNov 1, 2020 · This dry brine turkey breast recipe gives you juicy turkey meat and crispy turkey skin in half the time of roasting a whole bird.

1. Thaw your turkey breast (in the bag it came), in your refrigerator. It typically takes 24 hours per 4 pounds to defrost, plan accordingly according to weight.
2. Once your turkey is defrosted, carefully remove it out of the bag (I do this over the sink, since it is easy to disinfect the surface after). Remove any bags of innards that may be included. Place turkey breast on half sheet pan with a rack, so any additional thawed juices that come out while it brines, do not get reabsorbed back into the turkey. Proceed to dry the entire turkey inside and out with paper towels.
3. In a small bowl, mix the baking powder with the kosher salt (see note #1). From up above, sprinkle baking powder/salt mixture over the entire turkey breast (you may not need all of it depending on the size of your bird). Carefully place the bird, uncovered, in the refrigerator for 24 hours.
4. Once your turkey has brined for 24 hours, remove from the refrigerator and preheat oven to 425F. If any juices accumulated overnight, discard. From the bottom of the breast, carefully separate the skin from the breast. Be very gentle or the skin can rip.

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