Make the Best Turkey Breast by brining it the night before, basting it with white wine, butter, and herbs, and roasting it to perfection in the oven. This post was originally published in May 2012.
When I first wrote this blog post I had never cooked a turkey or a turkey breast before. For years I would go to my parents house for Thanksgiving and then after some time we started going to my brothers house. They always made the turkey so I had no reason too.
For year's I would get a free turkey from the market but then I would give it to my parents but I finally decided it was time to try and make one for myself. I mean, how hard could it be? I put it in the freezer and forgot about it for a while.
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.
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 the turkey the turkey came out. I made homemade gravy to go with it and my husband and I both declared it was the best turkey we've had!
Since making this the first time I have made it over and over again every year.
For the brine:
- 8 c. water
- ½ c. sugar
- ¾ c. salt
For the turkey:
- 1 whole turkey breast (5-7 pounds)
- ½ c. butter
- ⅓ c. white wine
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- 2 teaspoons cornstarch
- 2 Tablespoons cold water
- 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 make sure it covers the turkey. If not add more water.
- Cover with plastic wrap. Refrigerate for at least 12 hours but no more than 18 hours.
- Preheat the oven to 325 degrees.
- Remove the turkey from the brine and rinse in cold water. Place the turkey skin side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour.
- 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.
- Brush with the remaining butter mixture and roast for at least another hour or until a meat thermometer reads 165 degrees.
- Remove the turkey from the oven and let stand for 10 minutes before carving.
- 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.
A Hezzi-D Original recipe
Amount Per Serving: Calories: 180Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 9894mgCarbohydrates: 14gFiber: 0gSugar: 13gProtein: 3g