Brined Slow Cooked Turkey Breast Recipes

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BRINED SLOW-COOKED TURKEY BREAST



Brined Slow-Cooked Turkey Breast image

Why brine? Brining seasons the turkey without making it salty. It also helps draw moisture into the meat for a juicier result. Serve with grilled vegetables or Corn-and-Zucchini Saute with Basil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h30m

Number Of Ingredients 3

1 1/4 cups coarse salt
1 cup packed light-brown sugar
1 whole turkey breast (5 to 6 pounds), thawed if frozen

Steps:

  • In a large stockpot, dissolve salt and sugar in 1 gallon cool water. Place turkey, bone side up, in brine and weight it with a plate. Refrigerate 6 to 8 hours. Rinse turkey thoroughly under cool water and pat dry with paper towels.
  • Set up grill for indirect cooking. Place turkey on grill, away from hot coals; cover, keeping vent holes open over meat. Grill until cooked through, or an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, about 1 1/2 hours (if using a charcoal grill, add a couple handfuls of charcoal every half hour to maintain heat). Let rest 10 minutes before slicing.

Nutrition Facts : Calories 299 g, Fat 8 g, Protein 48 g

BRINED AND ROASTED TURKEY BREAST



Brined and Roasted Turkey Breast image

This brined turkey breast is perfect for a Sunday dinner or intimate holiday meal. Soaking the breast overnight makes the meat moist and flavorful.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 11h20m

Number Of Ingredients 12

1 turkey breast (bone-in, about 5 to 7 pounds)
1 gallon ice cold water
Vegetable oil, melted butter or olive oil (for brushing on the turkey)
Kosher salt and freshly ground black pepper or seasoned salt blend (to taste)
Optional: onion, lemon, orange and apple chunks (for the cavity)
Optional: fresh herbs (for the cavity)
1 1/2 cups Kosher salt (if you only have table salt, use 1 cup)
1/2 cup light brown sugar
3 bay leaves (crumbled)
1 tablespoon allspice berries (crushed)
1 tablespoon mixed or black peppercorns (crushed)
1/2 teaspoon dried rosemary leaves

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. Place the turkey breast in a large cooking bag; place the bag with the turkey in a large roasting pan or another large container (just in case the bag leaks).
  • Add all brine ingredients to the bag, close the bag and then twist until the brine is covering the turkey. Use a twist-tie to secure the bag. Alternately, use a large, nonreactive covered container. Just make sure the turkey is completely covered with the brine (it is okay to increase the amount of brine for a container). Place the turkey breast in the refrigerator for up to 24 hours.
  • Remove the turkey from the brine and rinse it thoroughly with cold water; pat the breast dry with paper towels.
  • Place the turkey breast on a rack, breast side up, in a large roasting pan. Discard the brine.
  • Rub the turkey with vegetable oil, butter, or extra-virgin olive oil and sprinkle with salt and pepper.
  • Fill the cavity of the turkey breast with chunks of onion, fruit, and/or fresh herbs, if desired.
  • Place a meat thermometer in the thickest part of the breast, not touching bone.
  • Roast for 20 minutes. Reduce heat to 325 F and continue roasting until the turkey breast registers at least 165 F, about 2 to 3 hours.

Nutrition Facts : Calories 554 kcal, Carbohydrate 10 g, Cholesterol 254 mg, Fiber 0 g, Protein 96 g, SaturatedFat 2 g, Sodium 9434 mg, Sugar 9 g, Fat 12 g, ServingSize 8 to 10 Servings, UnsaturatedFat 0 g

SLOW-COOKER TURKEY BREAST



Slow-Cooker Turkey Breast image

Try this wonderfully flavored, easy-to-fix slow-cooker turkey breast when you're craving something delicious. It makes a great holiday dish for smaller families, too. -Maria Juco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 14 servings.

Number Of Ingredients 8

1 bone-in turkey breast (6 to 7 pounds), skin removed
1 tablespoon olive oil
1 teaspoon dried minced garlic
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon pepper
1/2 cup water

Steps:

  • Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-qt. slow cooker; add water. Cover and cook on low for 5-6 hours or until tender. Lemon-Garlic Turkey Breast: Combine 1/4 cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon-pepper seasoning and 1-1/2 teaspoons salt; rub over turkey breast. Add water and cook as directed.

Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 100mg cholesterol, Sodium 171mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

BEST BRINED TURKEY BREAST



Best Brined Turkey Breast image

Make and share this Best Brined Turkey Breast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Turkey Breasts

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 12

9 cups water
3/4 cup salt
1/2 cup sugar
4 -6 lbs bone-in whole turkey breast, thawed if frozen
1 onion, cut into eighths
2 sprigs fresh rosemary
4 sprigs fresh thyme
3 dried bay leaves
salt
pepper
6 tablespoons butter or 6 tablespoons margarine, melted
1/4 cup dry white wine or 1/4 cup chicken broth

Steps:

  • Mix water, salt, and sugar in a 6-quart container or stockpot, stir until sugar and salt are dissolved.
  • Add turkey.
  • Cover ; refrigerate at least 12 hours but no longer than 24 hours.
  • Preheat oven to 325°.
  • Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
  • Place turkey, breast side up, on rack in large shallow roasting pan.
  • Fill cavity with onion, rosemary, thyme, and bay leaves.
  • Sprinkle salt and pepper over turkey.
  • Insert meat thermometer so tip is in thickest part of turkey and does not touch bone.
  • Mix butter and wine.
  • Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth.
  • Roast 1 hour 30 minutes.
  • Remove cheesecloth.
  • Remove onion and herbs from turkey, but leave in pan.
  • Bake 30-60 minutes longer or until thermometer reads 165° and juice of turkey is no longer pink when center is cut.

Nutrition Facts : Calories 406.5, Fat 18.5, SaturatedFat 7.1, Cholesterol 113.5, Sodium 7225, Carbohydrate 28.1, Fiber 6.7, Sugar 8.8, Protein 35.2

BEST BRINED TURKEY BREAST



Best Brined Turkey Breast image

Interested in trying something different for your Thanksgiving turkey? We'll talk you through how to brine a turkey breast so you can set a flavorful, moist and delicious centerpiece on the table! Brined turkey breast needs some extra prep time, but it's so worth it for the juicy results.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 14h40m

Yield 8

Number Of Ingredients 10

9 cups water
1/2 cup salt
1/2 cup sugar
1 bone-in whole turkey breast (4 to 6 pounds), thawed if frozen
1 onion, cut into eighths
2 fresh rosemary sprigs
4 fresh thyme sprigs
3 dried bay leaves
6 tablespoons butter or margarine, melted
1/4 cup dry white wine or Progresso™ chicken broth (from 32-oz carton)

Steps:

  • In 6-quart container or stockpot, mix water, salt and sugar; stir until sugar and salt are dissolved. Add turkey. Cover; refrigerate at least 12 hours but no longer than 24 hours.
  • Heat oven to 325°F. Remove turkey from brine, rinse thoroughly under cool running water and pat dry.
  • Place onion on center of rack in large shallow roasting pan; top with rosemary, thyme and bay leaves. Place turkey, skin side up, over onion and herbs.
  • In small bowl, mix butter and wine. Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth. Roast 1 hour 30 minutes.
  • Remove cheesecloth. Place onion and herbs in pan with drippings if using drippings to make gravy (or discard). Insert ovenproof meat thermometer so tip is in thickest part of turkey and does not touch bone. Turn turkey skin side down. Roast 30 to 60 minutes longer or until thermometer reads 165°F.

Nutrition Facts : Calories 360, Carbohydrate 1 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg

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