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Brined Turkey Breast
main dishes

Brined Turkey Breast

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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.

  • 15m

    prep time

  • 2h 30m

    cook time

  • 318

    Calories

  • 11

    Ingredients

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Ingredients

10

Servings

Instructions

  • Mix water, wine, salt, sugar and bay leaves in 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 turkey to keep it submerged. Refrigerate 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 rack in foil-lined roasting pan.

  • Brush turkey with oil. Mix paprika, rosemary, thyme and salt in small bowl. Sprinkle seasoning mixture evenly over turkey. Cover loosely with foil.

  • Roast 1 hour. Remove foil. Roast 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 15 minutes.

Nutrition information (per Serving)

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