Brined Turkey Breast


For the brine:
16 Cups water
2 Cups sugar
2 Cups Kosher Salt
5 cloves of garlic, crushed
1 Tbsp Pickling Spices

OR for an easier and more flavorful alternative:
2 Cups AllSpice’s exclusive Brining Mix, mixed with 4 Cups boiling water and cooled overnight

For the turkey:
1 fresh turkey breast, 9-11 pounds, deboned
6 Tbsp unsalted butter, melted
Turkey and Poultry Seasoning
Black Pepper
2 Cups chicken broth



Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.

Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.

Preheat oven to 350°F. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.

Place turkey in the pan. Brush with 4 Tbsp of melted butter; season with pepper and Turkey and Poultry Seasoning. Gather foil loosely on top and bake for 1-1/2 hours. Open the foil and bake for 2-1/4 hours more, basting every 30 min with chicken broth and the remaining 2 Tbsp butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165°F and the juices run clear.

Transfer the breast to a cutting board; let rest for 15 min before carving. Reserve pan juices for gravy.

Try this recipe with chicken or the brine with pork!