brined roasted turkey breast

brined roasted turkey breast.jpg

I know its that time of year when grilling is at the top of the list, but nothing gets old about roasting meats until they burst with flavor and juiciness. I have cooked my fair share of chicken lately, and my son asked me to make him turkey. TURKEY? who makes turkey in the Summer? After some thought, and finding a beautiful Organic, boneless turkey breast at the store, I got to thinking. I really didn't know what I was going to do, so I started a brine, stuck it in the fridge for a few days and gave myself enough time to make some decisions.

This Turkey breast turned into two meals and some leftovers. My advice would be to buy two, roast them together and eat it all week long! The first meal was served hot with a delicious pan sauce, sweet potatoes and green beans. The rest was sliced ultra thin and saved for sandwiches and Lunch the rest of the week. 

With so many preservatives and unnecessary ingredients in packaged lunch meats, this is such an amazing alternative and so simple to pull off. Use any spices you love for the brine and let it soak for a minimum of 24 hours and as long as 3 days. Can you say moist and juicy. Look for an organic or free range boneless turkey breast. This is the season for Farmers Markets, and local farmers are full of good information and advice. Buy lots, freeze as much as you can and eat real food. Enjoy the bounty this time of year, and try something different in your dinner rotation. I am so happy my Son asked for turkey!

What you will need

  • 1 (3 lb) boneless turkey breast

  • 2 Tbs. Olive oil

  • Salt and pepper

  • 2 cups bone broth

For the Brine

  • 6 cups water

  • 1 Tbs. dried Rosemary

  • 2 Tbs. salt

  • 2 Tbs. Molasses

  • 1/4 cup Coconut sugar

  • 2 Tbs. black peppercorns

  • 1 Tbs. dried minced onion


  • In a medium size saucepan, combine all ingredients for the brine and bring to a boil.

  • Pour liquid over ice, to cool.

  • You will need a large container to store in the refrigerator for 24-72 hrs

  • Place meat in cooled liquid and put in the fridge

  • After desired brine, take meat out of liquid. Using paper towels, dry meat and place in a roasting pan, coat bottom of pan with 2 Tbs. olive oil and salt and pepper the meat.

  • On stovetop, brown meat on all sides and place pan in a 325°F oven for 45-60 minutes, making sure that the meat registers a temperature of 160°F when finished. Loosely cover meat with foil for the first 30 minutes, then remove to finish cooking.

  • If serving with pan sauce, halfway through the cooking process, add 2 cups of bone broth

  • When Turkey is finished cooking, take out of pan to rest. For pan sauce, place roasting pan back onto stovetop and bring liquid to simmer. You make need to adjust flavor by adding additional salt and pepper or any spices. Cook liquid down by half and serve over sliced turkey breast.

  • Any leftovers can be thinly sliced for sandwiches and lunches and stored in an air tight container for 5-7 days. I know it won't last that long though.