Brandy-Brined Turkey Breast

Name: Brandy-Brined Turkey Breast
Prep time: 30 min
Cook time: 3 h
Total time: 18 h 20 min
Yield: 10 servings
Ingredients: 2 quarts boiling water; 3/4 cup Diamond brand kosher salt; 2 teaspoons pink curing salt; 2 quarts ice water; 1/2 cup brandy or cognac; 2 cinnamon sticks; 2 strips tangerine or orange zest; One (5.5- to 6-lb) whole turkey breast; extra-virgin olive oil; 1 1/2 cups cherry or other hardwood chips; 1/2 cup soy sauce; 1/2 cup fresh tangerine juice, from 3 tangerines; 1/3 cup honey; 3 tablespoons Asian (dark) sesame oil; 5 strips tangerine zest; 3 garlic cloves; 3 scallions, white parts only; Three (1/4-inch) slices fresh ginger; 1 cinnamon stick; 1 star anise

User Reviews

5.0

15 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
18 hrs 20 mins
Servings
10 servings
Calories
370 kcal
Course
Main Course
Cuisine
American

Brandy-Brined Turkey Breast

Iris Warren

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Brandy-brined turkey breast. It's a simple and sure way to guarantee moist turkey. (Hiccup.)

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Ingredients

Servings

For the brined turkey

2 quarts boiling water
3/4 cup Diamond brand kosher salt or a heaping 1/3 cup Morton brand kosher salt
2 teaspoons pink curing salt optional
2 quarts ice water
1/2 cup brandy or cognac
2 cinnamon sticks
2 strips tangerine or orange zest (don't fret on the size)
One (5.5- to 6-lb) whole turkey breast skin on, boned, rolled, and tied
extra-virgin olive oil
1 1/2 cups cherry or other hardwood chips soaked for 30 minutes, then drained

For the tangerine glaze

1/2 cup soy sauce
1/2 cup fresh tangerine juice, from 3 tangerines
1/3 cup honey
3 tablespoons Asian (dark) sesame oil
5 strips tangerine zest 1/2 inch or 12 mm each)
3 garlic cloves peeled and lightly crushed with the side of a cleaver
3 scallions, white parts only trimmed, lightly crushed with the side of a cleaver
Three (1/4-inch) slices fresh ginger each peeled and lightly crushed with the side of a cleaver
1 cinnamon stick
1 star anise optional

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Instructions

Brine the turkey

In a stockpot or large bowl, combine the boiling water, kosher salt, and curing salt, if using, and whisk until the salts dissolve, about 30 seconds. Stir in the ice water, brandy or Cognac, cinnamon sticks, and tangerine or orange zest. Let the brine cool to room temperature, about 1 hour.
Pat the turkey breast dry with paper towels. If the turkey breast is tied with string, leave it intact. Place the turkey in a jumbo resealable plastic bag. Pour in the brine, seal the bag, and place in a large bowl or roasting pan to catch any unexpected leaks. Refrigerator for at least 12 hours or as long as 24 hours, turning it several times to evenly infuse the turkey with the brine.
Remove the turkey breast from the brine, discarding the brine. Rinse the turkey and pat it dry. Place the turkey on a wire rack set inside a roasting pan and refrigerate until the surface feels dry yet tacky, 1 to 2 hours. Lightly brush the turkey breast with the olive oil.
If you’re using a grill, set up the grill for indirect grilling and preheat to 350°F (180°C). Brush and oil the grill grate. Add the wood chips to the coals. Grill the turkey over indirect heat until the outside is golden brown and the internal temperature in the thickest part of the meat reaches 165°F (75°C), 1 to 1 1/2 hours. After 30 minutes, begin basting the turkey with extra-virgin olive oil, and continue basting every 15 minutes. If you’re using a smoker, light your smoker according to the manufacturer’s instructions and preheat to 250°F (120°C). Add the wood as specified by the manufacturer. Place the bird in the smoker. Smoke until the outside is bronzed with smoke and the internal temperature of the meat reaches 165°F (75°C), 2 1/2 to 3 hours. After 1 hour, begin basting the turkey with extra-virgin olive oil and continue basting every 45 minutes.

Make the tangerine glaze

While the turkey is cooking, set a medium saucepan over medium heat, stir together the glaze ingredients and bring to a boil. Reduce the heat slightly and simmer, uncovered, until the mixture is thick and syrupy, 8 to 20 minutes. Strain the glaze into a bowl.
During the last 5 minutes of cooking, baste the turkey with tangerine glaze. Transfer the turkey from the grill or smoker to a cutting board, cover loosely with aluminum foil, and let rest for 5 to 10 minutes.
Baste with more tangerine glaze. Remove the string and carve the turkey breast into slices. Serve the remaining glaze on the side.

Notes

Salt–If you’re uncertain about the brand of your kosher salt, weigh it. You want to use 3.75 ounces or 109 g of kosher salt in your brine.
Turkey breast--Save some time and have your butcher bone, roll, and tie the turkey breast for you.
Brining vessel--If you can't find a bag large enough to hold your breast, stick it in a canning pot and cover it with the brine.
Dietary--This recipe is suitable for gluten and dairy-free diets. Make sure the brand of soy sauce you use is gluten-free or use tamari.

Nutrition Information

Show Details

Serving 1portion Calories 370kcal (19%) Carbohydrates 13g (4%) Protein 55g (110%) Fat 8g (12%) Saturated Fat 1g (5%) Monounsaturated Fat 3g Trans Fat 1g Cholesterol 135mg (45%) Sodium 1425mg (59%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 370 kcal

% Daily Value*

Serving	1portion
Calories	370kcal	19%
Carbohydrates	13g	4%
Protein	55g	110%
Fat	8g	12%
Saturated Fat	1g	5%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	135mg	45%
Sodium	1425mg	59%
Fiber	1g	4%
Sugar	11g	22%