Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Herb Brined Turkey Breast




Source of Recipe


Cooking Pleasures, Oct/Nov 2003






Recipe Introduction


Brining is an ideal method for turkey because it adds flavor and moisture. It's especially easy to do with a turkey breast. You'll have leftovers with this recipe - perfect for sandwiches the next day.





List of Ingredients



• TURKEY:
  
• 1/3 cup sea or kosher (coarse) salt
  
• 1/4 cup packed light brown sugar
  
• 1 cup mixed fresh herb sprigs (such as sage, thyme, marjoram and parsley), divided
  
• 4 whole cloves
  
• 4 whole allspices
  
• 4 whole peppercorns
  
• 2 to 3 cups water, divided
  
• 1 bone-in turkey breast half (2 1/2 to 3 lb)
  
• 1 T unsalted butter, softened
  
• 1/2 tsp freshly ground pepper
  
• GRAVY:
  
• 1 T all-purpose flour
  
• 1 1/3 cups reduced-sodium chicken broth
  
• 2 T bourbon whiskey or additional chicken broth
  






Instructions



1. Place salt, brown sugar, 1/3 cup of the herb sprigs, cloves, allspice, peppercorns and 1 cup of the water in heavy-duty resealable plastic freezer bag; stir to dissolve salt and sugar. Place turkey in bag; add enough additional water to barely cover turkey. Seal bag; turn several times to coat turkey with brine. Refrigerate at least 2 hours or up to 6 hours, turning frequently. Remove turkey from brine; discard brine. Rinse turkey well; pat dry.
   
2. Heat oven to 350. Chop enough of the remaining mixed herbs to measure 2 T, reserving 1 T of the chopped herbs for gravy and several sprigs for garnish. In small bowl, blend remaining 1 T chopped herbs into butter. With fingers, loosen turkey skin from meat; rub butter under skin, spreading as much as possible over breast. Place turkey, skin side up, on rack in small roasting pan; sprinkle with pepper. Bake 1 hour 10 minutes to 1 hour 20 minutes or until internal temperature reaches 170. Place turkey breast on platter; loosely cover. Let stand 15 to 20 minutes.
   
3. Meanwhile, spoon off all but about 1 T of the fat from pan drippings. Place roasting pan over medium heat. Whisk in flour; cook 2 minutes or until flour is lightly browned. Slowly whisk in broth until gravy is smooth. Bring to a boil; cook 3 to 5 minutes or until slightly thickened. Stir in reserved 1 T chopped herbs and bourbon. Simmer 2 minutes.
   
4. To serve, slice turkey breast; serve on bed of reserved herb sprigs. Serve with gravy.
   






Final Comments


4 servings