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Brined Turkey Breasts

Lemon Brined Turkey Breasts

Larissa Trifonova Prouse shares her Festive Holiday Meal and Lemon Brined Turkey Breasts are one of five recipes in this series: moist, delicious, and a novel flavour profile for turkey breast.

Course Main
Cuisine Canadian
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 8 Servings
Author Valerie Lugonja via Larissa Prouse via October 2012 House and Home Magazine

Ingredients

Ingredients for Brine:

  • 12 cups water
  • ½ cup Diamond Crystal Kosher Salt brand is important
  • 3 tablespoons honey
  • 3 bay leaves
  • 1 ½ lemons cut into wedges
  • 6 garlic cloves unpeeled slightly crushed
  • 6 sprigs thyme
  • 1 tablespoon black peppercorns

Ingredients for Turkey

  • 2 boneless turkey breast halves with skin
  • 2 tablespoons vegetable oil
  • 1 lemon cut into wedges
  • 5 bay leaves
  • ¼ cup unsalted butter melted

Instructions

Instructions for Brine:

  1. Place all ingredients together in large pot; boil one minute over high heat
  2. Remove from heat; cool
  3. Pour into 6 litre container; refrigerate

Instructions for Turkey Breasts:

  1. Place turkey in cold brine; refrigerate 12-16 hours turning and moving ingredients around once or twice
  2. Remove from brine; rinse well with cold running water, pat dry with paper towel
  3. Place in airtight container; refrigerate for up to 2 days before using

Instructions for Cooking:

  1. Let turkey sit at room temperature for an hour
  2. Preheat oven to 400F; heat oil in large non-stick frying pan over medium heat
  3. Cook turkey, breast side down, 5 minutes (mine took 2.5 minutes); reduce heat to medium, cook until golden brown
  4. Flip, cook one minute; place in roasting pan, skin side up
  5. Add lemon wedges and bay leaves; brush turkey with butter
  6. Roast, basting with butter, until thermometer inserted into thickest part reads155F, or 40-45 minutes
  7. Rest, covered with foil, 20 minutes before slicing

Recipe Notes

One breast and one roulade is enough for 8 people if the turkey is a fair size. Freeze the other 2 portions for another meal.