Honey And Thyme Brined Turkey Breast Recipes

HONEY-BRINED TURKEY BREAST

Steps:

• For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.

HONEY AND THYME-BRINED TURKEY BREAST

Steps:

• In a small saucepan, combine 1 cup water, 2 tablespoons pepper, and 6 thyme sprigs; bring to a boil then remove from heat.
• Pour mixture into a large bowl; cool to room temperature.
• To the bowl: add 6 cups water, salt, honey, and sugar, stirring until salt and sugar dissolve.
• Pour salt mixture into a 2-gallon heavy-duty zip-lock plastic bag.
• Add ice and turkey; seal.
• Refrigerate 24 hours, turning bag occasionally.
• Remove turkey from bag; discard brine.
• Pat turkey dry using paper towels.
• Rub turkey with oil.
• Mix together 1 tablespoon pepper and chopped thyme, rub over turkey.
• Preheat oven to 400°F.
• Place turkey on a roasting pan that has been sprayed with nonstick cooking spray.
• Bake for 1 hour or until meat thermometer inserted into the thickest portion reads 180°F.
• Place turkey on a platter.
• Cover with foil and let stand 15 minutes.
• If desired, garnish with thyme sprigs.

HONEY BRINED SMOKED TURKEY

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.