Well Brine Roasted Turkey Breast | Best Cooking Technique

JD

October 04, 2019

0

tasty-chicken-recipe, tasty-food-recipe

You don’t have to roast a whole turkey to get holiday-worthy moist meat and crisp skin. A whole breast is a great, manageable alternative. We started by brining the breast, which flavored the mild white meat and helped it hold moisture. Loosening the skin and rubbing the meat underneath with softened butter promoted browner, crispier skin. We found that a dual-temperature approach to cooking was best: Starting the turkey breast in a 425-degree oven jump-started browning, and reducing the heat to 325 degrees after 30 minutes allowed the meat to finish cooking gently. If you’re using a self-basting turkey breast or a kosher turkey, skip the brining in step 1. Pair this roast with cranberry sauce (see this page) for a classic complement.

Ingredients

• ½ cup salt
• 1 (6- to 7-pound) bone-in turkey breast, trimmed
• 4 tablespoons unsalted butter, softened
• ¼ teaspoon pepper

Cooking Procedure

1. Dissolve salt in 1 gallon cold water in large container. Submerge turkey in brine, cover, and refrigerate for 3 to 6 hours.
2. Adjust oven rack to middle position and heat oven to 425 degrees. Set V-rack inside roasting pan and spray with vegetable oil spray. Combine butter and pepper in bowl.
3. Remove turkey from brine and pat turkey dry with paper towels. Using your fingers, gently loosen skin covering each side of breast. Place butter mixture under skin, directly on meat in center of each side of  breast. Gently press on skin to distribute butter mixture over meat.
4. Place turkey, skin side up, on prepared V-rack and add 1 cup water to pan. Roast turkey for 30 minutes.
5. Reduce oven temperature to 325 degrees and continue to roast until thermometer inseted into thickest part of turkey registers 160 degrees, about 1 hour longer.
6. Transfer turkey to carving board and let rest for 20 minutes. Carve turkey and serve.

Cook with a twist - Roast Turkey Breast with Orange and Rosemary

Add 3 minced garlic cloves, 1 tablespoon minced fresh rosemary, 1 teaspoon grated orange zest, and ¼ teaspoon red pepper flakes to butter mixture.

Cook with a twist - Roast Turkey Breast with Southwestern Flavors

Add 3 minced garlic cloves, 1 tablespoon minced fresh oregano, 2 teaspoons ground cumin, 2 teaspoons chili powder, ¾ teaspoon unsweetened cocoa powder, and ½ teaspoon cayenne pepper to butter mixture.

Chef's technique BRINING MAKES IT BETTER

We often rely on one of two methods to boost flavor and juiciness when cooking meat and poultry: brining or salting. Brining works faster and is best for lean cuts like turkey breast because it adds, rather than merely retains, moisture. As it soaks, the meat absorbs the brine and retains it during cooking. The result? The juiciest, besttasting meat you have ever eaten. All you need is refrigerator space, a little time, and a big container.