Bone in Turkey Breast Brine

duncanc96

I brine whole turkeys every year and they are a hit.  I have not been able to achieve the same magic with bone in turkey breasts (around the 4-5lb range).  If you have a proven recipe that you love, me and my family would be very grateful for some sage advice.  Also interested in if people add rub after they have brined.

GaryLange

This is the Turkey and Poultry Brine I use. Works well on Turkey and Chicken and should work fine on your Turkey Breast.

Turkey & Poultry Brine

 

 

 

Ingredients:

 

1 gallon vegetable broth 1 cup sea salt 1 tablespoon crushed dried rosemary 1 tablespoon dried sage

1 tablespoon dried thyme 1 tablespoon dried savory 1 gallon ice water

Directions:

 

1.	In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2.	When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3.	Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4.	Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5.	Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.