This is the easiest brined slow roasted turkey breast recipe and no one will believe it! Just because Thanksgiving is over doesn’t mean you can’t make this delicious bird any time of year! combined my love of slow roasting with brining. Now brining can get complicated if your making your own mix or can be simple, up to you really. Just needs an acid, water, salt, and seasonings. I have been brining my chicken in Bubbies pickle juice for a few years now, so why not a turkey breast! Worked like a charm guys. Now, if I was doing a whole turkey, it would have been a no go, as I would have had to save pickle juice for a year! LOL. For brining a turkey breast, one jar of reserved juice was perfect. Ok, let’s get to it.
Brined Slow Roasted Turkey Breast
Ingredients
1 reserved jar of Bubbies Pickle juice (33oz)
1 Turkey Breast with skin
2 Tbls Ghee
2 Tbls fresh chopped – thyme, sage & rosemary
1 tsp cumin
sprinkle celery seeds
splash of lemon juice (you can even throw a few slices in the pan when slow roasting)
2-3 cloves garlic (optional)
S&P
How To
*NOTE this does have a 3 day prep time almost
Step 1 – Cover your turkey breast in the Bubbies pickle juice. Cover and refrigerate for 24hrs.
Step 2 – Drain the juice off your turkey breast and place back in fridge UNCOVERED for 24hrs. This will help dry the skin out and make crispy at the end of cooking.
Step 3 – Preheat oven to 220. Mix ghee, garlic and seasonings, rub all over the bird. Place in a dutch oven or iron skillet with lid. Plan to slow roast for about 8 hrs approx., depending on the size it may take more or less.
It will evenly cook and smell divine. When ready to brown the top, remove the lid and set the broiler on low and watch until desired crispiness.
Remove and let set for a few minutes, then carve!
Don’t forget to make gravy!! Use all the juices from the pan and add a tbls at a time of cassava flour until desired consistency. Season to taste!
ENJOY!!
