Brandy-Brined Turkey Breast
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
18 hrs 20 mins
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Servings
10 servings
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Calories
370 kcal
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Course
Main Course
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Cuisine
American
Brandy-Brined Turkey Breast
Description
This recipe features a brine combining boiling water, kosher salt, optional pink curing salt, ice water, brandy or cognac, cinnamon sticks, and tangerine or orange zest, which is cooled before submerging a rolled, boned turkey breast. The brine infuses the turkey with salt and aromatic flavors over 12 to 24 hours, ensuring juiciness. After brining, the turkey is rinsed, patted dry, and refrigerated on a rack to dry the skin until tacky, aiding in browning during cooking. Olive oil is brushed on before roasting or smoking over soaked hardwood chips for added smoke flavor.
The accompanying tangerine glaze blends soy sauce, fresh tangerine juice and zest, honey, sesame oil, garlic, ginger, scallions, cinnamon, and star anise. This glaze is applied during cooking to contribute sweet, savory, and fragrant layers complementing the brined turkey. The cooking approach balances moisture, tang, and aromatic spices to create a complex flavor profile.
The notes highlight weighing kosher salt for accuracy, suggest purchasing pre-boned and tied turkey breast to save prep time, and using an appropriately sized brining vessel. The recipe is adaptable for gluten- and dairy-free diets by selecting suitable soy sauce.
Ingredients
For the brined turkey
- 2 quarts water boiling
- 3/4 cup kosher salt or a heaping 1/3 cup Morton brand kosher salt, Diamond brand
- 2 teaspoons pink curing salt optional
- 2 quarts water ice
- 1/2 cup brandy or cognac
- 2 cinnamon stick
- 2 trips tangerine zest don't fret on the size, or orange zest
- One (5.5- to 6-lb) whole turkey breast skin on, boned, rolled, and tied
- extra-virgin olive oil
- 1 1/2 cups cherry hardwood chips soaked for 30 minutes, then drained, or other hardwood chips
For the tangerine glaze
- 1/2 cup soy sauce
- 1/2 cup tangerine juice from 3 tangerines, fresh
- 1/3 cup honey
- 3 tablespoons sesame oil Asian, dark
- 5 trips tangerine zest 1/2 inch or 12 mm each)
- 3 garlic peeled and lightly crushed with the side of a cleaver, cloves
- 3 scallions trimmed, lightly crushed with the side of a cleaver, white parts only
- Three (1/4-inch) slices ginger each peeled and lightly crushed with the side of a cleaver, fresh
- 1 cinnamon stick
- 1 star anise optional
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
- Use 3.75 ounces (109 g) kosher salt for accurate brine salinity; weigh your salt if uncertain.
- Have your butcher bone, roll, and tie the turkey breast to save preparation time.
- If a suitable brining bag is not available, use a large pot or canning pot to hold the turkey and brine safely.
- Choose gluten-free soy sauce or tamari to keep the recipe gluten-free, and note it is also dairy-free.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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