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Brined Turkey Breast Roasted in Butter-Soaked Cheesecloth
Recipes
Brined Turkey Breast Roasted in Butter-Soaked Cheesecloth
8 servings
13 hours total (Active 1 hour, 10 minutes)

Ingredients

  • 2 lemons
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons fennel seeds
  • 1 teaspoon celery seeds
  • 4 McCormick Cinnamon Sticks
  • 2 gallons water, divided
  • 1 cup kosher salt
  • 1 cup light brown sugar
  • 2 split fresh turkey breasts (4–5 lb each)
  • 8 oz Kerrygold Unsalted Pure Irish Butter
  • Cheesecloth
  • Nonstick aluminum foil

Steps

    1. Slice lemons into thin rounds. Place coriander seeds, cumin seeds, fennel seeds, celery seeds, and cinnamon in large stockpot on medium. Cook 2–3 minutes, stirring continuously, until toasted and fragrant. Add ½ gallon water, lemon slices, salt, and sugar; bring to a boil and stir until salt and sugar are dissolved. Remove pot from heat; pour in remaining 1 ½ gallons water and let stand to cool completely. Place turkey breasts in brine (wash hands); cover and chill 12 hours (or up to 24 hours).
    2. Preheat oven to 375°F. Melt butter. Place cheesecloth in medium bowl and pour melted butter on top; stir until cheesecloth is completely saturated.
    3. Line baking sheet with foil. Drain turkey (discard brine and solids) and pat dry with paper towels. Unwrap butter-soaked cheesecloth on baking sheet, then top with turkey breasts, skin-side up. Wrap cheesecloth around turkey (wash hands). Bake 35 minutes.
    4. Unwrap turkey, exposing skin; bake 25 more minutes until turkey is 165°F. Remove from oven and let stand to rest 10 minutes before removing from cheesecloth. Slice and serve.

Amount per ⅛ recipe serving: Calories 740, Total Fat 30g, Sat Fat 16g, Trans Fat 1g, Chol 345mg, Sodium 1510mg, Total Carb 4g, Fiber 0g, Sugars 3g, Protein 107g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%