With Thanksgiving approaching, I’m revisiting a simple preparation that changed the way I cook turkey. I’d heard about brining for years before finally trying it, and the result was the moistest turkey I’d ever made, with rosemary, thyme, garlic and a subtle hint of lemon.
This recipe uses a turkey breast crown, a practical choice for a smaller gathering or a table where everyone prefers white meat. A little preparation the day before makes the cooking straightforward and leaves you more time for the rest of the meal.
A super handy tip:
To avoid overflowing your brining pan, here’s a super easy tip. Take your brining pot and put the turkey into the pot with the wrapping still intact. Start adding cold water 4 cups at a time until the turkey is covered and then you’ll know how much brine you need.
For a six pound turkey breast crown, expect to need 12-16 cups of water. So, if you need 12 cups of water, then you would add 3 Tbsp of salt and 16 cups, you would add 4 Tbsp of salt, as outlined below.
What to serve with your turkey:
Perfect Garlic Mashed Potatoes Recipe
Grandma Grace’s Delicious Collard Greens
Southern Style Green Beans Recipe with Pancetta/Italian Bacon
British Style Oven Roasted Potatoes- Crunchy Outside, Creamy Inside
Grandma Ethel’s Best Pecan Pie Recipe
Ingredients:
6 lb Turkey Breast Crown
Brine:
12-16 cups of Cold Water, approximately, or enough to submerge the turkey using the measuring tip above.
3 -4 Tbsp of Fine Sea Salt or Table Salt
7-8 Fresh Rosemary stems
7-8 Fresh Thyme stems
2-3 Bay Leaves
1 Tbsp Black Peppercorns, whole
3-4 Garlic cloves, lightly smashed
1 Lemon, peel only.
Vegetables:
These will be on the bottom of the roasting pan, so no need to chop them finely.
Carrots, peeled and chopped into large pieces.
Celery
Onions
Garlic, whole
Parsnips, peeled and chopped into large pieces.
Fresh Thyme
1/2 cup Broth, vegetable or chicken
1/2 cup White wine
Melted Butter or Olive oil for brushing on top.
Preparation:
Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Submerge the turkey into the cold brine, cover the pot and refrigerate for 24 hours. Turning the turkey once.
Then drain the brine and using the same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables.
Roast uncovered at 450F for 1/2 hour, and reduce to 350F for an additional 2 hours. You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect.
Remove turkey and tent loosely with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides.
Brined Turkey Breast with Rosemary, Thyme and Lemon
Ingredients
Equipment
Method
- Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once.
- Then drain the brine and using the same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables.
- Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours. You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect.
- Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides.