Instructions: Heritage Turkey Breast

Brine overnight. Start roasting 1 hour and 45 minutes before mealtime.


local heritage turkey breast (Krehbiels)
salt (for brining)
local honey (Anthony's Beehive)
garlic powder
onion powder
vegetable oil*

*If the oil has solidified in the fridge, place the sealed container in a cup of warm water. It will return to a liquid.

Cookware & Staples:

large, deep bowl
heavy plate
roasting pan with rack
meat thermometer

Step 1: Brine the Turkey

Turkey - Brining.jpg

COMBINE the following brining ingredients in a large, deep bowl:
  - salt
  - honey
  - garlic powder
  - onion powder
  - 1.5 gallons warm water

SUBMERGE the turkey in the brine mixture. Place a heavy plate on top to keep the turkey submerged.

REFRIGERATE overnight.

Step 2: Roast the Turkey

1 hour and 45 minutes before mealtime...

PREHEAT the oven to 375 degrees.

REMOVE the turkey from the brine, rinse with cool water and pat dry.

PLACE the turkey on a rack in the roasting pan and rub with oil.

ROAST for 90 minutes or until the internal temperature of the turkey registers 165 degrees on a meat thermometer.

LET IT REST for a few minutes out of the oven before carving.

TIP: Hang on to the juices and little bits of turkey in the roasting pan. You’ll use them later in the ruby red sauce.

NEXT>> Once you put the turkey in the oven, start the Chestnut Stuffing.

<<BACK to Holiday Dinner Home