Honey brined Turkey Breast Recipe
5 quarts water
1 C. coarse kosher salt
3/4 C. honey
1 bunch fresh thyme
4 large cloves garlic, crushed and peeled
1 T. coarsely ground black pepper
1 turkey breast, about 5 to 6 pounds
1 lemon, cut in half
1 T. olive oil
1 C. low-sodium chicken broth
In a large pot, combine the water, salt and honey. Bring just to a boil, stirring to dissolve the salt and honey. Remove from the heat and stir in the thyme, the garlic and pepper. Cool completely, then refrigerate until chilled.
Put the turkey into an 8-to-10-quart stock pot. Pour the chilled brine over the turkey, cover and refrigerate at least 10 to 12 hours and up to 24 hours. Turn occasionally.
Preheat oven to 325°F. Drain the turkey well; discard brine. Pat outside of turkey with paper towels. Place the turkey on a rack in a foil-lined roasting pan. Squeeze lemon juice inside the cavity and over the outside. Rub the olive oil over the skin. Roast about 30 minutes per pound, basting occasionally with the broth, until an internal temperature reaches 170°F. If the turkey is browning too much, cover loosely with aluminum foil.
Transfer the turkey to a cutting board. Set aside about 15 minutes before carving.
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