Brined turkey breast is definitely the choice for my small family. But I heard that deep-fried turkey is also very good. Someone told me if I ever tried a deep-fried turkey, I won't switch back. Since I don't have a deep-fryer for turkey, brine turkey is sufficient for me. This turkey doesn't have the turkey smell at all, I am not sure whether it is because it only has white meat or because I added ginger into the brine and also lemon slices into the cavity before roasting? Anyway, since whatever I did this time worked, I will keep doing it.
Moist and juicy carved turkey breast. This time I carved it the American way instead of the Asian way. Haha... You can see my Asian carving under Turkey posts.
My brine: In a large saucepan, add 2 c. water, 3/4 c. kosher salt, 2 Tbsp. chicken granules, 1 Tbsp. black peppercorns, 4 slices of smashed ginger with skin, 1 Tbsp. dried rosemary, 1 Tbsp. dried sage and 3 Tbsp. honey. Boil the above until the salt dissolved. Set aside to cool.
In a large stock pot, add in the turkey breast (about 5.3 lb), the cooled brine mix and top with cold water until it cover the turkey. Leave it overnight and a day in the fridge (32 hours or at least 24 hours).
Rinse the turkey breast under running water. Then, place on top of a lined pan with some chopped out 1 onion, 3 carrots, 8 garlic cloves (keep whole), some celery (I used broccoli stems). Make butter rub: I used 3/4 stick of soften butter plus dried thyme, dried sage, rock salt and black pepper, mix well. Then, rub the inside and outside of the skin with it. Cut 1 lemon, put it in the cavity of the turkey. Bake at preheated 325'F oven for 1 hour 45 minutes. Then, increase it to 350'F and bake for 20 minutes more. Or until the internal temperature reaches 165'F (20 minutes/ lb of turkey). Rest for at least 20-30 minutes before carving.
Moist and juicy, just the way I liked it!