Orange Brine Turkey Breast
11⁄2 qt. cold water
1⁄2 cup kosher salt
1⁄2 cup sugar
2 cloves garlic, smashed
2 bay leaves
1 tbsp. whole peppercorns
2 fresh oranges, zested and juice squeezed
4-6 lb. turkey breast, bone-in
Combine all ingredients and mix well.
Place turkey into a large zip- top bag or container. Pour mixture over turkey.
3.Make sure the turkey is completely submerged in brine. Let soak 6-12 hours.
1 tbsp. fresh rosemary, chopped
1 tbsp. fresh sage, chopped
2 tbsp. fresh thyme, chopped
1 tbsp. black pepper
1 tsp. paprika
2 cloves garlic, chopped
6 tbsp. butter, softened
1 yellow onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic
1 bay leaf
1 cup water
1 cup chicken stock
1⁄4 cup white wine
1 tbsp. butter
1 tbsp. flour
- Preheat the oven to 400o F.
- Combine all herb rub ingredients in a bowl. Mix well.
- Remove turkey from brine. Pat dry. Add vegetables, garlic, bay leaf, and water to the Copper Chef. Place the turkey breast on top.
- Gently loosen skin with your hand and spread half of the herb rub mixture under skin. Then spread remaining mixture over top of skin.
- Place the turkey breast in the Copper Chef. Place into the preheated oven. After 20 minutes, reduce temperature to 325o F and cook for another 60- 70 minutes or until internal temperature reaches 155o F (if skin gets too brown, cover with foil).
- Remove the turkey from the Copper Chef and set aside.
- Pour off pan juices and skim fat.
- Place Copper Chef pan back on the stovetop burner. Deglaze pan with wine. Add butter and melt. Whisk in flour until smooth.
- Add stock and pan drippings. Simmer for 8-10 minutes.
- Slice the turkey and serve with gravy.
Eric’s Tip: Brining your turkey before roasting it gives you a more tender and juicier result. If you don’t have time to brine the turkey, it’s still going to taste delicious. I’ve seen some supermarkets now sell turkey breasts that are already brined. It costs a little more, but it is worth it.