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.
Prep Time5 minutes mins
Cook Time35 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Roasted turkey breast, Thanksgiving dinner, Turkey dinner
Servings: 4 servings
Calories: 316kcal
Author: Anna
- 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
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.
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.
Serving: 1serving | Calories: 316kcal | Carbohydrates: 1g | Protein: 53g | Fat: 10g | Potassium: 456mg | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg