Alton Brown’s Brined Turkey Breast: The Best Thanksgiving Turkey Ever!

Brined Turkey Breast Recipe: A Mouthwatering Thanksgiving Tradition

Thanksgiving is just around the corner, and that means it’s time to start thinking about the main event: the turkey! If you’re looking for a way to make your turkey extra flavorful and juicy, then you need to try Alton Brown’s brined turkey breast recipe.

In this article, we’ll walk you through the steps of making Alton Brown’s brined turkey breast recipe. We’ll also provide some tips and tricks to help you make the best turkey breast possible.

So if you’re ready to learn how to brine a turkey breast like a pro, then keep reading!

Ingredients	Instructions	Notes
– 1 cup kosher salt – 1 cup brown sugar – 1 gallon water – 1 (12- to 14-pound) turkey breast, thawed – 1 teaspoon black peppercorns – 1 teaspoon whole cloves – 1 bay leaf – 1 teaspoon dried thyme – 1 teaspoon dried oregano	1. In a large container, combine the salt, brown sugar, and water. Stir until the salt and sugar are dissolved. 2. Add the turkey breast to the brine and submerge it completely. 3. Cover the container and refrigerate for at least 24 hours, or up to 48 hours. 4. Preheat the oven to 350 degrees Fahrenheit. 5. Remove the turkey breast from the brine and pat it dry with paper towels. 6. Place the turkey breast in a roasting pan and season it with black pepper, cloves, bay leaf, thyme, and oregano. 7. Roast the turkey breast for 2 1/2 to 3 hours, or until the internal temperature reaches 165 degrees Fahrenheit. 8. Let the turkey breast rest for 10 minutes before slicing and serving.	The brine will help to keep the turkey breast moist and flavorful. You can also use this brine for other types of poultry, such as chicken or duck. If you don’t have time to brine the turkey breast, you can skip this step and just roast it according to the directions.

Introduction

Brined turkey breast is a delicious and flavorful way to cook a turkey. The brine helps to keep the meat moist and juicy, and it also adds a subtle flavor. This recipe for brined turkey breast is from Alton Brown, and it is a simple and foolproof way to make a delicious turkey.

Ingredients

* 1 (12- to 14-pound) turkey breast, bone-in and skin-on
* 1 gallon water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/4 cup honey
* 1/4 cup apple cider vinegar
* 1/4 cup Worcestershire sauce
* 10 whole cloves
* 1 cinnamon stick
* 1 bay leaf

Steps

1. In a large container, combine the water, salt, brown sugar, honey, apple cider vinegar, Worcestershire sauce, cloves, cinnamon stick, and bay leaf.
2. Stir to dissolve the salt and sugar.
3. Add the turkey breast to the brine.
4. Make sure the turkey is completely submerged in the brine.
5. Cover the container and refrigerate for 24 hours.
6. Remove the turkey from the brine and rinse it under cold water.
7. Pat the turkey dry with paper towels.
8. Preheat the oven to 325 degrees Fahrenheit.
9. Place the turkey breast in a roasting pan.
10. Roast the turkey breast for 2 1/2 to 3 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
11. Let the turkey rest for 10 minutes before carving.

Conclusion

Brined turkey breast is a delicious and flavorful way to cook a turkey. The brine helps to keep the meat moist and juicy, and it also adds a subtle flavor. This recipe for brined turkey breast is from Alton Brown, and it is a simple and foolproof way to make a delicious turkey.

Here are some tips for making brined turkey breast:

* Use a large container for the brine. The turkey breast should be completely submerged in the brine.
* Make sure the turkey is cold when you add it to the brine.
* Refrigerate the turkey for at least 24 hours.
* Remove the turkey from the brine and rinse it under cold water.
* Pat the turkey dry with paper towels.
* Roast the turkey breast until the internal temperature reaches 165 degrees Fahrenheit.
* Let the turkey rest for 10 minutes before carving.

Brined turkey breast is a delicious and impressive dish that is perfect for any holiday meal. It is sure to be a hit with your family and friends.

Ingredients

For the brine:

* 1 gallon water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/4 cup honey
* 1/4 cup apple cider vinegar
* 1/4 cup Worcestershire sauce
* 8 cloves
* 1 cinnamon stick
* 1 bay leaf

For the turkey breast:

* 1 (8- to 10-pound) bone-in, skin-on turkey breast

Instructions

1. In a large container, combine the water, salt, brown sugar, honey, vinegar, Worcestershire sauce, cloves, cinnamon stick, and bay leaf.
2. Bring the brine to a simmer over medium heat, stirring to dissolve the salt and sugar. Remove from heat and let cool completely.
3. Place the turkey breast in a large, resealable plastic bag. Pour the brine over the turkey, making sure to submerge it completely.
4. Seal the bag and refrigerate for at least 4 hours, or up to overnight.
5. Preheat the oven to 325 degrees F (165 degrees C).
6. Remove the turkey breast from the brine and pat dry with paper towels.
7. Place the turkey breast on a roasting rack in a roasting pan.
8. Roast the turkey breast for 2 1/2 to 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C).
9. Let the turkey breast rest for 10 minutes before carving and serving.

Tips

* For a more flavorful brine, use a mixture of kosher salt and sea salt.
* Feel free to add your own favorite herbs and spices to the brine. Some popular additions include rosemary, thyme, garlic, and peppercorns.
* If you don’t have time to brine the turkey breast overnight, you can shorten the brining time to 2 hours. Just make sure to increase the oven temperature to 350 degrees F (175 degrees C) and cook the turkey breast for 2 to 2 1/2 hours, or until the internal temperature reaches 165 degrees F (74 degrees C).
* Let the turkey breast rest for at least 10 minutes before carving and serving. This will allow the juices to redistribute and the meat to be more tender.

A brined turkey breast is a delicious and flavorful way to cook your Thanksgiving turkey. The brine helps to keep the meat moist and juicy, and the added herbs and spices give it a delicious flavor. With just a few simple ingredients, you can make a brined turkey breast that will impress your guests.

Q: What is the difference between brining and marinating?

A: Brining and marinating are two different methods of adding flavor to meat. Brining involves submerging the meat in a saltwater solution, while marinating involves soaking the meat in a flavorful liquid, such as vinegar, wine, or a mixture of herbs and spices. Brining is a more effective way to add moisture to meat, while marinating is more effective at adding flavor.

Q: How long should I brine a turkey breast?

A: The length of time you brine a turkey breast will depend on the size of the breast. A general rule of thumb is to brine the breast for 1 hour per pound. However, you can brine the breast for longer if you prefer a more flavorful turkey.

Q: What type of salt should I use for brining?

A: You can use any type of salt for brining, but kosher salt is the best option. Kosher salt is less dense than table salt, so you will need to use more of it to achieve the same salt concentration.

Q: Can I brine a turkey breast in the refrigerator or do I need to use a cooler?

A: You can brine a turkey breast in the refrigerator, but it is best to use a cooler if you are brining the breast for more than a few hours. This will help to keep the meat cold and prevent it from developing bacteria.

Q: What temperature should I cook a brined turkey breast?

A: The ideal cooking temperature for a brined turkey breast is 165 degrees Fahrenheit. This will ensure that the meat is cooked through and safe to eat.

Q: How do I know when a brined turkey breast is done cooking?

A: You can check to see if a brined turkey breast is done cooking by inserting a meat thermometer into the thickest part of the breast. The internal temperature should reach 165 degrees Fahrenheit.

Q: What are some tips for brining a turkey breast?

A: Here are a few tips for brining a turkey breast:

* Use a large container for brining the turkey breast. The container should be large enough to completely submerge the breast.
* Make sure the salt concentration in the brine is correct. The brine should be about 6% salt by weight.
* Brine the turkey breast for the recommended amount of time. Do not brine the breast for too long, as this can make the meat mushy.
* Rinse the turkey breast thoroughly before cooking it. This will help to remove any excess salt.

Q: What are some common mistakes people make when brining a turkey breast?

A: Here are a few common mistakes people make when brining a turkey breast:

* Using too much salt. The brine should be about 6% salt by weight. Using more salt than this can make the meat mushy.
* Brining the turkey breast for too long. Brining the breast for too long can also make the meat mushy.
* Not rinsing the turkey breast before cooking it. Rinsing the breast will help to remove any excess salt.

Alton Brown’s brined turkey breast recipe is a delicious and easy way to cook a turkey for Thanksgiving or any other special occasion. The brine helps to keep the turkey moist and flavorful, and the simple cooking method ensures that it comes out perfectly every time. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to please.

Here are a few key takeaways from the recipe:

* Brining the turkey helps to keep it moist and flavorful.
* The simple cooking method ensures that the turkey comes out perfectly every time.
* This recipe is perfect for Thanksgiving or any other special occasion.