If necessary, place a plate on top of turkey to keep it submerged. Our favorite turkey-brining recipes will show you how, with delicious flavor variations. https://www.wholefoodsmarket.com/recipes/basic-brine-turkey Put all the ingredients in a pan and add 1 litre of water, bring to a simmer and stir to dissolve the sugar and salt. It’s so convenient and you don’t have to worry about all the hassles of a whole turkey. Preheat oven to 400F. What I’m trying to say is that the simple and easy shortcut to the perfect Thanksgiving bird is a basic brine solution.Get awn it! If brining the turkey breast only, brine the breast for 6-8 hours. Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. Dry the breast with a paper towel and rub with olive oil. As mentioned, the brined turkey breast was a hit at our Thanksgiving table, too. Cook an 8-pound turkey breast on the weekend and enjoy flavorful turkey sandwiches all week. Brine quantity – This brine recipe is made for a 5-7 pound turkey breast. Put the turkey breast in the brine, and refrigerate for two hours for a small breast, 3 hours for a medium and 4 hours for a large turkey breast. Turkey: For smoking a turkey, choose a smaller bird--ideally 15lbs or less--so it doesn't dry out while smoking for too long. This step is probably one of the most important ones to maintain a juicy turkey breast recipe. https://saltpepperskillet.com/recipes/roasted-turkey-breast Some reviewers have reported success when using this marinade for turkey breasts. Nothing compares to the juicy, tender meat after it marinates in a salty, herb-infused solution overnight. Once it’s brined, the wet turkey can also get slippery and hard to work with. Add brine, covering the entire turkey. Preheat oven to 325°F. This easy brined smoked turkey breast recipe is great for Thanksgiving dinner or for making sandwiches any time of the year. No more dry white meat or undercooked dark meat. More Turkey Recipes // Turkey Pesto Meatballs Double or triple if needed. By Andy Bryan. https://www.traegergrills.com/recipes/traeger-brined-smoked-turkey-breast Keep the turkey in the fridge while you brine it. Rinse turkey under cool running water. It’s a great low carb food to have on hand. Use a brine before smoking to help keep meat moist while cooking and to add flavor. Plan ahead – Make sure you plan at least 12 hours in advance if not the night before your big feast. If you’ve got more folks coming over, think about cooking two half-breasts or making a whole turkey breast. This is when I’ll start the brining process on my turkey breast. The brine time should be determined based on the size of turkey. It has aromatics such as garlic powder, onion powder, and red pepper flakes (don’t worry it’s not that spicy). If desired, make 1 cup seasoned butter and add 2 tablespoons to your turkey gravy. Grab a LARGE pot, bucket, or a bin that can fit gallons of liquid plus a 12 to 20 pound turkey. 4. Just use my simple brine for turkey breast overnight and then smoke it for a few hours to get a delicious smoked turkey flavor. Make sure that the breast is fully covered in brine. Refrigerate 12 to 24 hours. Place in the refrigerator for the specified period of time. Then slow-smoked at a low temperature until it’s tender and juicy at a done temperature of 165 degrees F. This recipe for the Perfectly Brined Roasted Turkey Breast will easily serve four to five people with all the Thanksgiving Day trimmings. The secret's out: Brine your turkey for moist, tender results every time. Discard remaining brine. Remove turkey from brine. https://www.mccormick.com/recipes/main-dishes/brined-turkey-breast You can use a bowl or a Ziploc bag. HOW TO DRY BRINE A TURKEY. A straight-up classic turkey brine, this recipe by SNOH8R relies on the notes of sweet, salty, and savory ingredients. An un-brined turkey is also preferred. Try the above or have a go at this 5% brine recipe: Simple 5% wet turkey brine. This oven roasted turkey is practically impossible to mess up! Pat dry, even between the skin and the breast. Can also be used on a full-size turkey. The natural sugars from the apple cider and juice in the brine will give the bird a beautiful caramelized skin, just be sure to cover it until the last few minutes of baking. For a turkey of 7kg or less, brine for just 24 to 36 hours. The Best Turkey Brine Recipe. Savory Dry Brined Turkey Breast. Brines can be simple with salt and water, or you kick things up a notch with spices, fresh herbs, or powerful aromatics like lemon and garlic. For a turkey larger than 7kg, brine for up to 3 days. For a truly special meal, a simple turkey brine is the way to go! It's not a problem if the turkey is already brined, but a pre-brined turkey won't absorb as much of the brine flavor as an un-brined turkey will. A basic brine is extremely easy to make, and makes meat more flavorful, as well as adding moisture. Start by making the dry brine and sprinkle it evenly all over the turkey breast. Boil 8 cups of water on the stove with the salt, sugar and other aromatics for a minute or two until the salt and sugar are dissolved, or heat half of the water in a tea kettle at a time, and mix into the salt, sugar and aromatics. The recipe is so easy, the trickiest step will be pulling out your kitchen scale to weigh out the salt. Be sure the container will fit in your fridge. But it's worth doing if you can in order to ensure a properly balanced brine. https://www.epicurious.com/recipes/food/views/brined-turkey-breast-350853 Place turkey breast in brine. This brine is made of a basic sugar and salt water solution with apple juice, maple syrup. Simply double or triple the recipe based on how many guests you are feeding. Place turkey on rack in foil-lined roasting pan. This recipe is enough for a 12- to 15-pound turkey, but if you have to increase the amount of water to cover the turkey because yours is bigger, add proportionately more salt, sugar, and herbs. Makes 2 litres 200g coarse salt 100g golden caster sugar 2 bay leaves 5 peppercorns 1 orange, zested. The first step in the process is selecting a brine recipe for a juicy, ... Place your turkey, breast down, in a large container made of food-grade plastic, stainless steel, glass, or a brining bag. Cooking time is about 15 minutes per pound. Great-tasting roast turkey flavor. [updated 11/20] HOW TO BRINE A TURKEY. Here are a few of my favorite tips and tricks I’ve found helpful when making this recipe. Turkey breast is definitely one of those pieces of meat that has a sketchy rap when it comes to drying out, either when it it cooked as part of a whole bird, or roasted or cooked in another way on its own. Give our easy smoked turkey brine a try and taste how brining a turkey can make all the difference. The recipe can be riffed on with different spices and flavor combinations, but just be sure to keep the salt and sugar measurements the same. The proven alchemy of a salt-and-buttermilk brine does wonders for the often-dry roast turkey breast. This hickory smoked turkey breast is brined in our Pork and Poultry Brine. Brines work best when the salt and sugar are fully dissolved. My mom uses … Overall, dry brining requires less space and a whole lot less fuss. https://www.dontsweattherecipe.com/smoked-turkey-breast-easy-and-perfect But brining, brining is the answer to moist delicious turkey breast every time. (Many store-bought turkeys are already injected with a brine to keep the meat moist.) Four 1-pound turkey breasts will feed 4 people comfortably, while accounting for leftover Thanksgiving turkey sandwiches, too. 12 to 20 pound turkey breast pot, bucket, or a Ziploc bag you ve. 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