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Beer-Brined Turkey Breast

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  • Prep 30 min
  • Total 4 hr 0 min
  • Ingredients 8
  • Servings 6
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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.
by Silvia Martinez
Updated Sep 28, 2015
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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

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.

Expert Tips

  • tip 1
    Use olive oil if you don't have butter.
  • tip 2
    Remember to defrost the turkey for 1-2 days, depending on the size of your fridge.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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