Ingredients
- 2 quarts water, divided
- 1/2 cup sea salt
- 1 cup lemon juice
- 4 tsp. sugar
- 2 tsp. dried thyme
- 2 tsp. McCormick Dried Crushed Rosemary
- 4 cloves garlic, sliced
- 2 bay leaves
- 1 orange, sliced
- 1 lime, sliced
- 1 Large bone-in turkey breast
Preparation
Step 1
We tried to simplify the big meal by using a turkey breast. If you’re cooking the whole bird, triple or quadruple the brine.
Prep: 15 minutes, Cool: 30 minutes, Brine: 2 to 3 days
Cook: 1½ to 2 hours, Serves: 10
1. Boil 2 cups water with salt in a small saucepan, stirring until salt has dissolved; let cool completely
2. Set a jumbo-size resealable bag in a large bowl and fold over the top. Place all remaining ingredients except turkey into bag with salt water. Squeeze citrus slices through the bag to release juices from fruit. Place turkey breast in bag meat side down. Seal bag and refrigerate for 2 to 3 days.
3. Preheat oven to 350°F. Remove turkey from brine and rinse well. Place in a 13 X 9-inch baking dish and roast for 1½ to 2 hours or until the thickest part registers 180°F on a meat thermometer. Let stand for 10 minutes before slicing.