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.
Servings: 8 Servings
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:
- Place all ingredients together in large pot; boil one minute over high heat
- Remove from heat; cool
- Pour into 6 litre container; refrigerate
Instructions for Turkey Breasts:
- Place turkey in cold brine; refrigerate 12-16 hours turning and moving ingredients around once or twice
- Remove from brine; rinse well with cold running water, pat dry with paper towel
- Place in airtight container; refrigerate for up to 2 days before using
Instructions for Cooking:
- Let turkey sit at room temperature for an hour
- Preheat oven to 400F; heat oil in large non-stick frying pan over medium heat
- Cook turkey, breast side down, 5 minutes (mine took 2.5 minutes); reduce heat to medium, cook until golden brown
- Flip, cook one minute; place in roasting pan, skin side up
- Add lemon wedges and bay leaves; brush turkey with butter
- Roast, basting with butter, until thermometer inserted into thickest part reads155F, or 40-45 minutes
- Rest, covered with foil, 20 minutes before slicing
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.