Brined Turkey Breast Roast
  • 2 Turkey Breast Piecesskin on if possible
  • For the Brine
  • 1cup Hot Water
  • 30g Salt2 Tbsp Kosher, or 1 1/2 Tbsp table salt
  • 1Tbsp Sugar
  • 3cups Cold water or ice
  • Optional Flavoring IngredientsFresh or dry poultry herbs, peppercorns, onion, carrot, celery
  1. Stir salt and sugar in hot water to dissolve.
  2. Dilute with 3 cups of cold water and refrigerate until very cold, Alternatively cool with ice to make 4 cups total brine.
  3. Submerge turkey in brine, adding additional optional flavoring ingredients. Ensure the turkey is completely covered with brine. Use a sealable plastic bag in a container, squeezing out all the air, or any suitable covered container that will hold enough brine to completely submerge the turkey pieces. Refrigerate for 24 hours.
  4. Remove turkey pieces from the brine. Discard brine and flavoring ingredients. Pat turkey pieces dry with paper towel.
  5. Roughen the cut side of the turkey pieces by running the tines of a fork over them in two directions.
  6. Place the turkey breast pieces cut sides together, with the thick parts on opposite ends.
  7. Tie the pieces together with kitchen string (cotton). Season the skin if desired.
  8. Roast the turkey on a rack, or elevated from the bottom of the roaster on cut vegetables, in a pre-heated 350°F oven until the internal temperature of the thickest part of the roast registers 160°F, 2 to 3 hours depending on the size of the turkey pieces.
  9. Allow the roast to rest, tented with foil, for 30 minutes. The internal temperature will continue to rise to 165°F.
  10. Carve and serve as desired.
  11. Leftovers may be cooled, wrapped airtight and frozen for up to 6 months.