Wednesday, November 21, 2012

Brined Turkey Breast



There have been years that we have just been too busy to do up a BIG turkey. And in that case I have been so happy that the grocery store has had just turkey breasts. It is just as easy to brine a turkey breast (and in just 24 hours) and it still feeds a full family of four. Cook up two and you have leftovers. So if you are looking to lighten the load or lessen the leftovers, this might be your option. I still prefer to brine my poultry when I have the time.

Brined Turkey Breast

1 Turkey Breast (or two)
3/4 cup kosher salt
3/4 cup white sugar
2-3 garlic cloves
1/2 onion
black pepper corns
1/2 -1 lemon sliced
carrot chunked
poultry seasoning


you will need 3/4 cup salt
and 3/4 cup sugar
and 4 cups water
warm it up on the stove until the sugar and salt disolve
to a big stock pot that can hold the turkey breast
add the turkey
and all the veggies
just dump them on top of the bird
add a tsp of the whole black peppercorns
just dump them
and a tsp of poultry seasoning
again just dump it
you have to let the mixture completely cool off before adding it to the bird so you dont cook the bird but I dont have time for that...
I mean look the bird it waiting...
So I add 4 cups of ice. That will do it
And add this to the bird. I mean it needs it.
the whole thing
Ok maybe I saved a glass for me even though it is cheap wine...don't judge

add the ice water and let sit in the refrigerator for 24 hours
Then take it out and dry off with a paper towel. Salt and pepper
cover with melted buter or olive oil
Roast 400 degrees for 15 minutes per pound
Still juicy inside.
Ok lets make some gravy!!  Take 2 TB butter to a bowl
add 2 TB Wondra Flour.
I love this flour
Add 1/4 cup of wine to the drippings and let simmer and reduce
Take the flour butter mixture and add to the wine drippings mixture
and just let the butter melt while you grab some chicken stock or turkey stock But keep stirring
And stirring
The flour melts while your whisk
and becomes thick
and then you need to add stock and just enough until you have gravy.
beautiful gravy. Just enough for four!
Now that turkey breast made this whole plate of turkey meat.We even had leftovers for sandwiches the next day.

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