Directions on how to do a Brined Turkey Breast for your holiday table. The turkey breast is boned and then brined in a mixture of salt, brown sugar and peppercorns. Cooked in the crockpot for the moistest turkey ever.
Ingredients
1 cup of kosher salt
1 cup brown sugar
1 tablespoon peppercorns
4 cups water
8 lb. turkey breast
Instructions
Debone the turkey breast. Remove the skin first. You can use your fingers to go under the skin to loosen it from the meat. You may need to use a knife at some places, just do the best you can to not tear it. I find it easier when I am boning a turkey breast to start at the bottom and work up. When you get the middle just cut down the center of the breastbone.
Mix all of the brine ingredients together. Add the turkey breasts. Cover and refrigerate for at least 4 hours or overnight.
Take the breasts from the brine and put on a paper towel to dry them a little. Lay the skin down on the cutting board and put the first breast half down on top of the center of the skin. Flip the other one on top doing it so the fat end is on top of the thinnest end of the first turkey breast. Then you are going to wrap the 2 breasts with the turkey skin. Using kitchen thread tie it in 3 places to keep everything in place. Pepper the turkey breast well.
Add 1/2 cup of water to the bottom of the crockpot. Add turkey breast. Put lid on crockpot and turn it to high. When you see the steam start to condense on the top turn it to low. Cook for about 6 hours on low at this point or 160 degrees in the thickest part. Turn off and leave in crockpot 30 minutes before serving.
Remove the liquid with a turkey baster to a pan. Add the reserved broth from boiling the turkey breast bones and make gravy while you wait.
Remove turkey breast from crockpot and carefully remove the skin, discard. Slice the turkey into serving size pieces.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2016/11/10/brined-turkey-breast/