Turkey is a very popular entree this time of the year, so we wanted to share one of our favorite recipes for this classic Orange Rosemary Brined Turkey Breast!
- 1 1/2 Cups Apple Juice
- 1 Gallons Water
- 2 Tbsp Rosemary, dried
- 1 Tbsp garlic, minced
- 3/4 cup salt
- 1 cups sugar, brown
- 1 ½ tbsp peppercorn, black
- 3 bay leaves
- 1 ½ peeled orange
- 12-15 pounds turkey breast, boneless, raw
Brining the Turkey
Combine apple juice, water, rosemary, garlic, salt, brown sugar, peppercorns, bay leaves and the peel of 3 oranges in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
Allow to cool completely, then pour into a large container. Place uncooked turkey breast in brine solution, then refrigerate for 16 to 24 hours.
Roasting the Turkey
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.