Brined Turkey Breast

When my son was in Kindergarten, his class had an International Pot Luck. Although I can't remember what I brought to the event, I will never forget a turkey breast that was made by a mom of his classmate. There was something magical there. A piece of turkey that was moist, juicy and delicious even when served at room temperature?!  

The recipe that Keren provided was similar to the way I provide recipes. Totally flexible and not requiring exact proportions. Years later, I'm still making Keren's recipe and sharing it in the same way that she shared it with me.  Apparently, our style of recipe sharing annoys most people who like to have exact proportions. Sheesh!  About a year ago, when I was making the dish, I was patient enough to write down the proportions and steps.

Sharing it makes me almost as happy as eating it!

Bone-In turkey breasts (4 breasts)

Slices of Brined Turkey Breast

Brined Turkey Breast

Ingredients

1 boneless turkey breast*

2 Tablespoons Kosher salt

Freshly ground black pepper

1 1/2 Tablespoons brown sugar

2 cups water (or more)

1 Tablespoons honey

1 Tablespoons soy sauce (or Tamari)

1 Tablespoons olive oil

1-2 teaspoon paprika
2-3 crushed garlic cloves

Directions

1. Into a large glass bowl pour kosher salt, brown sugar and freshly ground black pepper. Add warm water and stir to dissolve. 

2. Place deboned turkey breast into bowl. If there isn't enough water to cover, add a bit more. 

3. Cover with Saran Wrap or a tight fitting lid and place in the refrigerator overnight.

The next day:

Preheat oven to 350 F.  Place oven rack into middle of the oven.

 
4. Remove turkey from brine and pat dry with a paper towel (don't wash it). Place it into a baking dish. 

5. In a little bowl, honey, soy sauce, olive oil, paprika and crushed garlic cloves. 

6. Spread the mixture over all parts of the turkey breast.

7. Bake for about 45 minutes**, until an internal thermometer (with an external reader) reads 160 degrees.  Remove from oven and the temperature will continue to increase past 165 degrees.

8. Let rest for at least 10 minutes before slicing.

*If using a whole bone IN turkey breast, increase cooking time to approximately 1 hour and 45 minutes, while still relying on an internal thermometer to read 160 degrees.

**When doubling this recipe using boneless turkey breast, increase baking time to approximately an hour and 10 minutes, while still relying on the internal thermometer.

Eat, Drink & Be Yummy!