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Registered: 05/13/04
Posts: 7,751
Last seen: 11 years, 9 months
Maple Brined Turkey Breast
    #3481756 - 12/11/04 01:11 PM (18 years, 11 months ago)

If you've never brined a turkey, then get on this immediately. Also, if you are one of the people that just can't get a moist turkey, this is a guaranteed method of success.


5lb Turkey breast(thawed completely)
Butter/Oil to brush turkey with


2 cups brown sugar
1 cup maple syrup
3/4 cup salt
3 whole heads garlic, cloves separated (but not peeled) and bruised
6 large bay leaves
1 1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoon dried chili flakes
1 1/2 cups soy sauce
3 quarts water
Handful fresh thyme sprigs

Add all brine ingredients to an enamel or stainless steel pot big enough to hold turkey+brine. Bring the brine to a boil. Stir and let boil for ~5 minutes. Take off heat, and let cool completely.
When the brine is cooled, add the turkey breast, and refrigerate for ~18hrs(turning every 4-6hrs if not completely submerged)

Preheat oven to 350F. Take the turkey from the brine and pat dry. Place a rack in a roasting pan, and set the turkey breast on top. Brush the breast with the butter/oil. Pour some of the brine into the pan(enough to cover the bottom). Discard the rest of the brine. Add some vegetables(onion, celery, garlic, carrot) to the pan, and atop the breast. Place in oven, and follow this...
T+45 mins - baste turkey breast with pan juices
T+75 mins - flip breast over and baste
T+100 mins - baste
T+120 mins - flip breast over and baste
T+150 mins - baste
T+165-180 mins - remove from oven. take foil and cover the breast(which is still in the pan).

After the breast has rested for 15-20 minutes remove the foil, slice, and serve.

I will be following this up with a recipe for turkey wraps made from the leftover breast.

"I have sworn upon the altar of God eternal hostility against every form of tyranny over the mind of man."

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Re: Maple Brined Turkey Breast [Re: daimyo]
    #3483686 - 12/11/04 08:54 PM (18 years, 11 months ago)

That sounds really good! Thanks

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