Brined, Basted, and Roasted Turkey Breast

     It's true.   I've never cooked a turkey or a turkey breast before.  I guess it's because I go to my parents every year for Thanksgiving so I've never really had to make one.  I usually get one free at the market every year at Thanksgiving time but most years I've given it to my parents.  This year was different though;  I decided to keep it for myself.

      One week I decided I needed to cook all day and make freezer meals.  The only problem was that the turkey breast was taking up a large chunk of freezer space.  On a whim I put it into the refrigerator to make on the weekend.  It just so happened my parents called and asked if they could come and visit so I knew this would be the perfect opportunity to make the turkey breast.

     I won't lie...I was scared to make the turkey.  I did a lot of research and looked through a ton of recipes before finally combining two of the recipes to make the perfect turkey breast.  I used the brine from one recipe and the basting and roasting from another.  It made for a gorgeous golden brown turkey that was moist and delicious.

      I was thrilled with how long the turkey turned out.  My mother said it was cooked perfectly and my husband told me it was wonderful.  It was moist and flavorful and I'll be making this recipe for Thanksgiving this year!

Brined, Basted, and Roasted Turkey Breast (adapted from Betty Crocker)
For the brine:
8 c. water
1/2 c. sugar
3/4 c. salt
For the turkey:
1 whole turkey breast (4-6 pounds)
1/2 c. butter
1/3 c. white wine
1 t. thyme
1 t. salt
1 t. paprika
1 t. black pepper
3 garlic cloves, minced
2 t. cornstarch
2 T. cold water

1.  In a bowl large enough to fit the turkey breast, combine the water, sugar, and salt.  Stir well to combine.  Place the turkey breast in the bowl and cover with plastic wrap.  Refrigerate for at least 12 hours but no more then 18 hours.

2.  Preheat the oven to 325 degrees.

3.  Remove the turkey from the brine and rinse in cold water.  Place the turkey skin side up in a shallow roasting pan.  Roast uncovered for 1 hour.

4.  In a small bowl combine the butter, wine, thyme, paprika, salt, pepper, and garlic.  Brush the turkey with half the butter mixture and roast for 30 minutes.

5.  Brush with the remaining butter mixture and roast for at least another hour or until a meat thermometer reads 165 degrees.

6.  Remove the turkey from the oven and let stand for 10 minutes before carving.

7.  Meanwhile, pour the pan drippings into a measuring cup and skim off the fat.  Add enough water to the measuring cup to make 2 cups.  Pour the drippings into a saucepan and bring to a boil.  Mix the cornstarch and cold water into the drippings and boil for an additional minute or until thickened.

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