Turkey Breast, Brined

By unionmaid

Brining is a great way to keep your turkey breast moist.

Ingredients

• 1 gallon water
• 1 cup kosher salt plus more for seasoning
• 1/2 cup firmly packed light brown sugar
• 1 (6 to 7) lb. turkey breast, on the bone
• 8 tablespoons unsalted butter, melted
• Freshly ground black pepper

Preparation

Step 1

Heat the water, salt and sugar in a large soup pot over high heat, stirring, untl the salt and sugar have dissolved. Cool to room temperature, then submerge the turkey breast in the brine. Refrigerate for 4 to 8 hours (the longer the better).

Remove the turkey from the brine and discard the brine. Pat the turkey breast dry and set aside. Preheat the oven to 325 degrees. Brush the turkey breast all over with the butter. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 2 hours to 2 hours and 45 minutes or until an instant-read theremometer inserted into the thickest part of the breast registers 170 or 175. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. The breast temperature should rise to 180 as it rests.