Roast Brined Turkey Breast with Crisp Skin

Published January 1, 1997.

Why this recipe works:

For a recipe that would give us both moist, flavorful meat and a tasty, crispy skin, we started by brining the turkey breast in a salt and sugar solution. We discovered that slow roasting at 325 degrees did the most to produce tender meat with just a trace of chew. We noticed that the skin was… read more

For a recipe that would give us both moist, flavorful meat and a tasty, crispy skin, we started by brining the turkey breast in a salt and sugar solution. We discovered that slow roasting at 325 degrees did the most to produce tender meat with just a trace of chew. We noticed that the skin was crispiest where it had touched no meat—a small section that stretches across the two halves of the breast. We wondered if we could get the same effect all over the breast by releasing all of the skin from the meat in our turkey breast recipe. The answer was yes. A bit of finesse was required to accomplish this, but the beautifully browned and crisped bird that emerged from the oven was well worth it.

less

Serves 6 to 8

If you are unable to purchase a turkey breast without a pop-up timer, leave it in place and ignore it. If removed, the timer will leave a gaping hole for juices to escape during roasting. If making an accompanying pan gravy, you may want to throw some carrots, celery, onions, and garlic in the roasting pan, (see related recipe).

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection