Brined turkey breast recipe
This brined turkey breast recipe is a fuss-free dish that is quick to make. It is a gluten-free, low carb, and (most importantly) delicious recipe that you can serve at your Thanksgiving dinner table.
Servings: 4 servings
Calories: 316kcal
Equipment
- Roasting pan
Ingredients
- 2 lb. 700g boneless skinless turkey breast increase cooking time if you use bone-in turkey breast
- 1 l cold water
- 3 tablespoon sea salt
- Black pepper kernels
- Bay leaves
- Lemon slices optional
- 2 clove garlic pressed
- 2 tablespoon butter melted
- 2 teaspoon fresh thyme chopped
- Salt and pepper to taste
Instructions
- In a large bowl, combine cold water, sea salt, bay leaves, black pepper kernels, and lemon slices. Stir until all salt has dissolved. Submerge turkey breasts in the brine and refrigerate for 4-7 hours. If the meat is floating, place a plate on top and weigh it down.
- When done, remove the turkey from the brine and pat dry with a paper towel. Let it come to room temperature.
- Meanwhile, preheat the oven to 350F (175C) and prepare a roasting pan.
- In a small mixing bowl, combine the melted butter, garlic, thyme, salt, and pepper to taste.
- Brush the turkey with the butter mixture on each side (leave some butter for later) and bake for 20-25 mins or until slightly undercooked. Then, remove from the oven, brush the rest of the butter mixture on top, and broil for 5 minutes or until internal temperature reaches 165F (74C).
- When done, remove from the oven, place a piece of foil on top of the baking dish, and let the turkey rest for 5-10 minutes, then slice and serve.
Notes
NET CARB: 1g
It will last for up to 3 days in the fridge. Store it in an air-tight container to prevent water loss.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 1g | Protein: 53g | Fat: 10g | Potassium: 456mg | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg