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.