White Grape Juice Brined Turkey Breast Recipes

BRINED ROAST TURKEY BREAST

Steps:

• Add the water to a large pot and bring it to a boil. For the orange, peel it using a potato peeler or a knife, then cut it in half. Cut the lemon in half and juice it. Add the remaining brine ingredients to the pot (excluding the ice) and bring to a boil to dissolve all the salt and sugar. Add the lemon halves and orange halves after they've been juiced to the brine as well as the orange peel, lemon juice and orange juice, they will provide more flavor. Remove from heat and cool completely. To speed this up add about 4 cups of ice to the brine. I used my instant pot for this but any big pot that will fit the brine and the breast will work.
• Once the brine is cooled, place the turkey breast in the brine making sure it's fully submerged in it. You may have to weigh it down with another pot of water. What I did is wrapped the pot with plastic wrap, then placed a plate over it, and then a pot of water over the plate. This worked for me because the brine and turkey came up to the top of the pot. Another option is to use a brick or rock wrapped in plastic wrap. Store it in the fridge overnight or at least for 12 hours, so make sure you have enough room in your fridge.
• Preheat your oven to 350 F degrees. Remove the turkey breast from the brine solution and pat it dry with paper towels.
• Place the quartered onions and smashed garlic in a large metal roasting pan then place the turkey breast on top of the onions. Season it generously with salt and pepper on both sides.
• Brush the turkey with melted butter, keep remaining butter for basting later. Add the chicken broth to the pan.
• Cover the pan with aluminum foil and place the roasting pan in the oven. Cook covered for 1 1/2 hours, basting with the melted butter (remelt again if necessary) every half hour. After 1 1/2 hours, remove the aluminum foil and roast for another 1 hour or until golden brown. The breast is done when a meat thermometer inserted in the thickest part of the breast registers at 165 degrees F.
• Transfer the turkey breast to a platter or cutting board and let it rest for a full 15 minutes before slicing into it.
• Skim some of the fat from the pan drippings if necessary.
• Place the pan on the stove over medium-high heat. In a little bowl whisk together the cornstarch with the water, then add it to the pan. Whisk everything together. If the gravy is too thin and you prefer a thicker consistency, feel free to add more cornstarch until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit. Taste for seasoning and adjust with salt and pepper as necessary.
• Strain all the liquid into a bowl, then press all the liquid out of the onion and garlic using a spatula, for additional flavor.

BUTTERMILK-BRINED TURKEY BREAST

Steps:

• One to two days before you plan to cook, place buttermilk and salt in a gallon-size resealable plastic bag and stir to dissolve salt. Place turkey breast in the bag and seal carefully, expelling the air. Squish the bag to distribute buttermilk all around the turkey, place on a rimmed plate, and refrigerate for 24 to 36 hours. If you're so inclined, you can turn the bag periodically so every part of the turkey gets marinated, but that's not essential.
• Two hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Discard buttermilk, set the breast on a rimmed plate and bring it to room temperature.
• Position a rack in the upper third of the oven and heat to 425 degrees. Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.
• Place baking sheet on the prepared oven rack and roast the turkey until an instant-read thermometer inserted into the deepest part of the breast without touching bone registers 150 degrees, about 40 minutes for a boneless breast or 50 minutes for a bone-in breast. (You may want to tent the breast with aluminum foil if it's darkening too quickly.)
• Transfer turkey to a cutting board or platter and allow to rest at least 15 minutes before carving.

FOOLPROOF TURKEY BREAST

Steps:

• Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.
• Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
• Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
• In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours.
• Remove from refrigerator and let rest on counter for 15 minutes
• Preheat oven to 425 degrees F while turkey is resting.
• In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.
• Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
• In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.

BRINED TURKEY BREAST WITH MAPLE GLAZE

Steps:

• Stir the kosher salt and brown sugar into hot water until dissolved.
• Mix in apple juice and ice.
• Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours.
• Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan.
• After the first hour begin basting the breast with the maple-butter glaze.
• Baste every 15 minutes until the temperature of the breast reaches 165 degrees.
• Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.

BEST BRINED TURKEY BREAST

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.

BRINED TURKEY BREAST

Steps:

• 1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
• 2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
• 3. Preheat oven to 350°F. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.
• 4. Place turkey in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165°F and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy .