The Best Thanksgiving Turkey Breast Recipes

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Hands down, the greatest Turkey for the holidays! Tender, juicy, and tasty results every time!

Ingredients:

  • TURKEY AND BRINE
  • 1 turkey no larger than 12-14 pounds
  • 1 gallon chicken broth
  • 1 tablespoon whole peppercorns
  • 1/2 cup brown or white sugar
  • 1 cup kosher salt
  • 5-6 cloves smashed garlic
  • 1 tablespoon dehydrated onion
  • 1 large sprig fresh thyme
  • 1 large sprig fresh sage
  • 1 large sprig fresh rosemary
  • 1 handful fresh parsley
  • 8 cups cold water
  • 8 cups ice
  • HERB BUTTER
  • 3/4 cup salted butter divided
  • 1 tablespoon chopped fresh sage
  • FOR ROASTING
  • 1/2 cup chicken broth
  • 2-3 cloves garlic
  • 1 apple chopped in half
  • 1-2 small onions chopped in half
  • 4 stalks celery cut into thirds

Instructions:

Step No.01

Defrost your turkey in the refrigerator about a week before you start brining it.

Step No.02

The day before you roast your turkey, combine the chicken broth and the remaining brine ingredients (through the parsley) in a large stockpot. Bring to a boil, then remove from heat and let cool till room temperature.

Step No.03

Take the packing off the turkey. Remove the neck and giblets (being sure to inspect both the body and neck chambers) and save for later use if desired. Rinse the turkey with cool water before placing it in the 5-gallon bucket. First, add the cold water and ice cubes, followed by the brine mixture. Stir to mix. Cover with the lid and store in the refrigerator for up to 24 hours.

Step No.04

When you’re ready to roast your turkey, preheat the oven according to the instructions on the roasting bag packaging (typically 350°F). Soften 1/2 cup butter and stir in 1 tablespoon fresh sage; put aside. Remove the turkey from the brine, rinse with cool water, and set in the roasting pan. Use your hands to loosen the skin around the breast. Spread handfuls of sage butter between the breast and the skin, wiping off any excess.

Step No.05

In a blender, puree 1/2 cup chicken broth, 2-3 garlic cloves, and 1/4 cup melted butter until perfectly smooth. Use the flavor injector to spread the mixture evenly over the turkey.

Step No.06

Insert any remaining rosemary and thyme sprigs beneath the skin.

Step No.07

Stuff the apple, onion, and celery into the turkey cavity. Insert the meat thermometer into the thickest portion of the turkey breast, then place the turkey in the roasting bag and cook until the thermometer reads 165 degrees Fahrenheit, as directed on the roasting bag. When the turkey reaches 165 degrees, take it from the oven and cut the bag away. Allow it rest for 15-20 minutes before slicing to allow the juices to redistribute and preserve the turkey juice.

Full Recipes:https://ourbestbites.com/kates-thanksgiving-turkey-2/


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