Brined Turkey Breast
½ cup kosher salt
½ cup sugar
3 cups water
1 clove garlic, slice into 4 pieces
1 turkey breast, skinless and boneless
1 small onion or 2 shallots
4 ounces apricot jam
This is for my use. I wanted a challenge, a new technique for Thanksgiving this year. I came across this way of cooking a turkey breast and I think this is how I’m going to do it for the rest of my life! Delicious.
6-12 hours before cooking the turkey start the brine.
The turkey will take 3 -4 hours in the oven.
To make the brine: In a pot combine salt, sugar and 2 cups of water. Bring to a simmer and stir until the salt and sugar is dissolved. Add the remaining cup of water and about a cup of ice. Only when the mixture is cool add clove of garlic and pour into a ziplock bag. Add the turkey. Let sit in the refrigerator at least 6 hours but not more than 12.
To cook the turkey. Rinse the breast under cold water quickly. Do not soak. Wrap the breast in plastic film 3 times being certain to wrap it well. Wrap it in foil once. On an elevated rack in a roasting pan place the turkey packet and bake for 2 – 3 hours. Take the turkey’s temperature near the end. Remove from the oven when it reaches 155 degrees. Turn on the broiler to get hot.
Remove the turkey from its wrapping. Reserve the juice from the packet if you can to add to the gravy. Brush with glaze and broil not too closely to the flame for 5 -7 minutes. Brush with glaze twice during the broiling time. Let sit covered with foil 5 minutes. Check temperature that it has reached 165. Slice and serve.