White Grape Juice Brined Turkey Breast
Total TimePrep: 25 min. + chilling Bake: 2 hours + standing
- 4 fresh rosemary sprigs
- 1 bottle (46 ounces) white grape juice
- 1/4 cup kosher salt
- 6 bay leaves
- 4 garlic cloves, sliced
- 2 large oven roasting bags
- 1 bone-in turkey breast (5 to 6 pounds)
- 1 tablespoon butter, melted
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
- In a large saucepan, combine first five ingredients; bring to a boil. Cook and stir until salt is dissolved. Cool completely.
- Place one oven roasting bag inside the other. Place turkey breast inside the inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a large dish. Refrigerate 8-24 hours, turning occasionally.
- Preheat oven to 325°. Place a rack in a foil-lined roasting pan. Mix remaining ingredients. Remove turkey from brine; rinse and pat dry. Place in prepared pan; rub with butter mixture.
- Roast turkey until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts5 ounces cooked turkey: 277 calories, 11g fat (4g saturated fat), 105mg cholesterol, 257mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 40g protein.
Oct 29, 2019
Oh my gracious, this turkey breast came out well seasoned and so moist! My mother actually ate 2 servings, and she didn't usually eat very much during the holidays. Thank you TOH for the great memories of of her and for this fantastic turkey!