Brined Oven-Roasted Turkey Breast

We eat a fair amount of chicken in our home and it is nice to mix it up with some turkey every once in awhile.  So, that is just what I did last week and afterwards, I thought, "That was soooo good, let's do that again!"  I will be brining the turkey today for a scrumdiddlyumptious meal tomorrow.  

Brine Ingredients: for 6 lbs of turkey breast

• ~1/2 gallon water
• 1/2 c brown sugar 
• 1/2 c kosher salt 
• the juice and peel from 1 orange or lemon 
• 1 c apple juice or cider or a can of your favorite ale/lager
• 2 cloves of garlic, minced
• few sprigs of your favorite herbs (rosemary and thyme work well)
• 1 whole bay leaves
• 2 tsp whole peppercorns

Directions:
1. Fill a stock pot the water and all other ingredients; bring to a boil.  Stir to dissolve the salt and sugar.  Allow to cool completely. 

2. Place the thawed turkey breasts in an appropriate-sized container and then pour the brine mixture over the turkey.  If needed, add cold water and/or ice so that the turkey is completely covered. 

3. Cover and refrigerate overnight. 

Additional ingredients when ready to roast:

• 1/2 stick butter, softened
• Herbs of choice, minced (I like rosemary and thyme)
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

4. Preheat oven to 350F. Pat dry the turkey breast with paper towels once removing from the brine.  Place turkey breast in a roasting pan on a rack. In a small bowl, combine the softened butter, herbs, salt, and pepper; smear all over the breast. Roast at 325F for about 2 hours, or until the thickest part is 165F. 

5. Let rest for about 20 minutes before serving. 

I like to make enough so that we enjoy the first meal with hot turkey (I typically serve it with this gravy, roasted potatoes, and green beans) and then have the leftovers as cold turkey sandwiches (waaay better than deli lunch meat!).  Enjoy!