We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    276
  • Pinterest
    138
  • Save
    23
  • WhatsApp
  • Print
    135

Beer-Brined Turkey Breast

  • Prep 30 min
  • Total 4 hr 0 min
  • Ingredients 8
  • Servings 6

Ingredients

1
turkey breast approximately 6 to 7 pounds, thawed
1
bottle (24 oz) of beer
12
cups water
10
tablespoons of salt
4
to 5 sprigs of fresh and washed rosemary
2
lemons, sliced
2
tablespoons melted butter
4
to 5 tablespoons of the mix of species: garlic, onion, lemon and pepper

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Use olive oil if you don't have butter.

The Thanksgiving turkey is a tradition for many families. We prepare every year at home. But we rarely remember that we can also prepare just a turkey leg or, as in the case of today's recipe, a juicy turkey breast. Turkey breast is the perfect size for small families and is also a cheaper option. Furthermore, for large families, roast turkey and turkey breast may be a good idea, since most people like the breast rather than the other parts of the bird. The secret to a juicy turkey is to brine the meat, which is basically a combination of water and salt. Today's recipe not only uses water and salt, but also beer. It is important to remember that turkey preparation in any of its parts is a process of several days, 1-2 for defrosting (as it's usually found frozen at the super market) and one more for to marinate the bird with brine. Keep this in mind. But the final product is worth it, a juicy golden breast.

Remember to defrost the turkey for 1-2 days, depending on the size of your fridge.

Directions

  • 1 Wash the breast and place in a large deep pot (it should be deep enough to cover the breast in liquid). Pour in the beer, salt and water. Stir well.
  • 2 Refrigerate for 15 hours.
  • 3 Preheat oven to 350° F.
  • 4 Remove the breast from the fridge, remove the brine and dry the breast completely with paper towels.
  • 5 Place the rosemary sprigs in the cavity and slip the lemon slices between the skin and the meat.
  • 6 Use a kitchen brush to cover the breast in melted butter and then generously sprinkle with spices (garlic, onion, lemon and pepper) on the whole surface.
  • 7 Place the breast in the baking dish and cover with aluminum foil.
  • 8 Bake for 2-2 1/2 hours, depending on the pounds (about 20 minutes per pound). Measure the internal temperature, when it reaches 165°F it's ready.
  • 9 Remove and let sit for 10-15 minutes before carving.

The Thanksgiving turkey is a tradition for many families. We prepare every year at home. But we rarely remember that we can also prepare just a turkey leg or, as in the case of today's recipe, a juicy turkey breast. Turkey breast is the perfect size for small families and is also a cheaper option. Furthermore, for large families, roast turkey and turkey breast may be a good idea, since most people like the breast rather than the other parts of the bird. The secret to a juicy turkey is to brine the meat, which is basically a combination of water and salt. Today's recipe not only uses water and salt, but also beer. It is important to remember that turkey preparation in any of its parts is a process of several days, 1-2 for defrosting (as it's usually found frozen at the super market) and one more for to marinate the bird with brine. Keep this in mind. But the final product is worth it, a juicy golden breast.

Rate and Comment

Silvia Martinez Silvia Martinez
September 28, 2015

The Thanksgiving turkey is a tradition for many families. We prepare every year at home. But we rarely remember that we can also prepare just a turkey leg or, as in the case of today's recipe, a juicy turkey breast. Turkey breast is the perfect size for small families and is also a cheaper option. Furthermore, for large families, roast turkey and turkey breast may be a good idea, since most people like the breast rather than the other parts of the bird. The secret to a juicy turkey is to brine the meat, which is basically a combination of water and salt. Today's recipe not only uses water and salt, but also beer. It is important to remember that turkey preparation in any of its parts is a process of several days, 1-2 for defrosting (as it's usually found frozen at the super market) and one more for to marinate the bird with brine. Keep this in mind. But the final product is worth it, a juicy golden breast.