Brined and Roasted Turkey Breast

[sporky_rat]

Because what's autumn without the chance to really heat up your kitchen with a delicious, well-brined and roasted turkey breast? Especially one that looks like this one?

I use a turkey breast because really, I can't keep my kitchen cool enough to brine the whole bird, so get one small enough to stick in your fridge in a big stockpot.

What You Need:
1 Turkey Breast (I usually go with one that's affordable. Just adjust your fluids to cover the turkey)
1 quart vegetable or chicken stock, really really cold. I actually used chicken broth because that's what I had last time.
1/2 cup kosher salt Yes. Kosher. I'm a salt snob.
1/4 cup brown sugar Light or dark, doesn't matter. I guess if you like it a little juicier, go with the dark. But if all you've got is the light, use it. This is a college student talking, I know using what you've got.
1 teaspoon black peppercorns This one is actually necessary. You can get them at the dollar store, even. Has to be whole.
1 quart orange juice, really really cold. You can always get a full gallon, use what you need and then drink the rest. Oh yum, delicious orange juice.....
2 quarts ice water

How You Do It (of course, if you're a bio major, you do it scientifically! ...someone shoot me for bad puns.)
Bring two cups of the stock, the salt, the peppercorns and the brown sugar just to a boil in your big pot that will fit the turkey. Stir to dissolve the salt and sugar. (Trust me, it will dissolve.) Add the remaining stock, the orange juice and the ice water. Take it off the heat and cool to 40°F. This is where a probe thermometer is your friend, if you've got one. If not, just go in every now and again to check it with whatever thermometer you've got. Just clean it really well first.

Once you've hit that nice 40°, pull it out and put it on the counter. Then take your turkey and rince it really well, make sure you take out the neck (sigh) and gently, oh so gently, slide it into the pot. Put it back in the fridge, covered, and let sit anywhere from 8 to 49 hours (depending on how busy you are).

To Cook
When you're ready to cook this monster, pull it out of the fridge, and drain the brine into the sink. Give the turkey a minute or so to get the fluid out the cavities and then put it in your roaster. Insert probe thermometer and set for 165°F. Yes, I know turkey has to be cooked until 170°. Carry over heat. Remember, you're roasting a turkey breast, not the whole thing. Once that sucker hits 165°, pull it out and leave it covered until it hits 170°.
Then you may uncover and glory in your delicious turkey breast.

Happy Nomming!

PS. I don't know about ya'll, but it took me and my boyfriend a week to eat through this sucker. We ate turkey sandwiches, and turkey alfredo, turkey salad, turkey in salad, turkey on top of cheese pizza and of course, turkey straight out of the tupperware. Om nom nom.

Comments

[memorysketch]

That sounds really good. I see you go the citrus-y way but I go the apple-y way :) Have you ever used apple cider and blackstrap molasses instead of brown sugar and orange juice? =)

[sporky_rat]

I have, actually, but I find that the citrus works better because it's got more acid and keeps the bacterial count down. I actually did plate a petri dish once with the two brines and the citrus kept the bacteria down. It's wonderful when the landlord won't come fix the a/c.

But the apple juice and blackstrap is really good.

[memorysketch]

That's...actually rather fascinating. I'll have to try your version of the brine too.