Beer-Brined Turkey Breast
turkey breast approximately 6 to 7 pounds, thawed
to 5 sprigs of fresh and washed rosemary
tablespoons melted butter
to 5 tablespoons of mixed spices, such as garlic, onion and lemon pepper
Wash the breast and place in a large deep pot (it should be deep enough to cover the breast in liquid). Pour in the beer, salt and water. Stir well.
Refrigerate for 15 hours.
Preheat oven to 350° F.
Remove the breast from the fridge, remove the brine and dry the breast completely with paper towels.
Place the rosemary sprigs in the cavity and slip the lemon slices between the skin and the meat.
Use a kitchen brush to cover the breast in melted butter and then generously sprinkle with spices (garlic, onion, lemon and pepper) on the whole surface.
Place the breast in the baking dish and cover with aluminum foil.
Bake for 2-2 1/2 hours, depending on the weight of the breast (the standard rule is about 20 minutes per pound). Remove the aluminum foil covering for the last 30 minutes of baking time. The turkey is ready when the meat’s internal temperature reaches 165ºF.
Remove and let sit for 10-15 minutes before carving.
- Olive oil can be used in place of the melted butter.
- If you’re using frozen turkey breast, remember to plan ahead. The frozen meat will need to thaw for 1-2 days in the refrigerator before baking and requires an additional 15 hours of brining time.
More About This Recipe
- You don’t have to roast a whole turkey just because it’s the holiday season! You can prepare just a leg, or in this case, a juicy turkey breast. A roasted breast is the perfect size for small families and is also cheaper than buying a whole bird. The secret to a juicy turkey is to brine the meat in a combination of water and salt—and in the case of this recipe, beer! After your turkey has roasted and rested, here’s how to carve it up.