Orange, Honey, and Thyme Brined Turkey Breast

Name: Orange, Honey, and Thyme Brined Turkey Breast
Prep time: 11 h
Cook time: 11 h
Total time: 11 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoon freshly ground black pepper; 1 Tbsp finely chopped fresh thyme leaves; 6 servings Ice; 2 Tbsps olive oil; 118 milliliters orange blossom honey; 2 mediums oranges; 85 grams salt (1/2 rounded cup Diamond Crystal kosher salt OR 1/3 rounded cup Morton kosher salt OR 1/4 cup plus 1 tablespoon fine sea salt); 2 mediums shallots, peeled and quartered; 6 thyme sprigs; 1 whole bone-in turkey breast (6 to 7 pounds total); 946 milliliters cold water, plus more as needed

Orange, Honey, and Thyme Brined Turkey Breast might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 202 calories, 29g of protein, and 7g of fat per serving. This recipe serves 6. Only Head to the store and pick up turkey breast, pepper, orange blossom honey, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 11 hour.

Instructions

For brining the turkey breast:Using a vegetable peeler, remove the zest from the oranges in wide strips, avoiding the white pith; place it in a medium saucepan. Juice the oranges and set aside 1/2 cup of the juice (save the rest for another use).

Ingredients you will need

Turkey Breast

Vegetable

Orange

Juice

Equipment you will use

Peeler

Sauce Pan

Add 1 cup of the measured water, the salt, honey, thyme, bay leaves, shallots, and pepper to the saucepan, stir to combine, and bring to a simmer over high heat. Reduce the heat to low and continue to simmer, stirring occasionally, until the salt and honey have completely dissolved, about 8 minutes.

Ingredients you will need

Bay Leaves

Shallot

Pepper

Honey

Thyme

Water

Salt

Equipment you will use

Sauce Pan

Transfer to a heatproof 2-quart container and add the remaining 3 cups of water and the reserved orange juice.

Ingredients you will need

Orange Juice

Water

Let cool for 45 minutes.Fill a 2-cup measuring cup with ice and add enough water to measure 2 cups.

Ingredients you will need

Water

Ice

Equipment you will use

Measuring Cup

Pour it into the cooled brine mixture and stir to combine.

Ingredients you will need

Brine

Place a 2- to 2-1/2-gallon resealable bag in a 13-by-9-inch baking dish and open the bag.

Equipment you will use

Baking Pan

Heat the oven to 425°F and arrange a rack in the middle.

Equipment you will use

Oven

Combine the oil, thyme, and pepper in a small bowl; set aside.

Ingredients you will need

Pepper

Thyme

Cooking Oil

Equipment you will use

Bowl

Remove the turkey from the brine and pat it dry with paper towels; discard the brine.

Ingredients you will need

Whole Turkey

Brine

Equipment you will use

Paper Towels

Place the turkey skin-side up in a roasting pan fitted with a rack. Rub the thyme mixture all over the top and sides of the turkey.Roast for 30 minutes. Reduce the oven temperature to 325°F and continue to roast until an instant-read thermometer inserted into the center of the breast registers 160°F and the juices run clear, about 75 minutes more. (Check the turkey after 1 hour and if the skin starts to get too brown before the meat is done, loosely cover the breast with foil.)

Ingredients you will need

Whole Turkey

Thyme

Meat