Brined Turkey Breast
By: McCormick Kitchens
Made With:
Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.
Why brine? To guarantee a juicy, melt-in-your-mouth holiday turkey every year. Mix up this easy, 5-ingredient brine and let your bird soak up all of the flavor and moisture for 12 to 24 hours. Then, rinse the turkey, season with a savory blend of McCormick® rosemary, thyme and paprika – and roast. Serve on a large platter and prepare for countless “oohs” and “ahhs” as guests dig into this memorable main.
Key products
Instructions
- Mix water, wine, salt, sugar, and bay leaves in a 6-quart container or tall stockpot. Stir until salt and sugar are dissolved. Place turkey breast in brine. If necessary, place a plate on top of the turkey to keep it submerged. Refrigerate for 12 to 24 hours.
- Preheat oven to 325°F. Remove turkey from brine. Discard remaining brine. Rinse turkey under cool running water. Pat dry, even between the skin and the breast. Place turkey on a rack in a foil-lined roasting pan.
- Brush turkey with oil. Mix paprika, rosemary, thyme, and salt in a small bowl. Sprinkle seasoning mixture evenly over turkey. Cover loosely with foil.
- Roast for 1 hour. Remove foil. Roast for 1 to 1 1/2 hours longer or until internal temperature reaches 165°F, basting occasionally with pan juices. Remove turkey from oven. Let stand for 15 minutes.
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