Turkey Breast Kosher Salt Orange Juice Bourbon Brown Sugar Thyme Liquid Smoke Cloves Orange Zest
1
Combine the water, brown sugar, orange peels, thyme sprigs, cloves, salt, liquid smoke, black peppercorns, and orange juice in a Dutch oven or stockpot.
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2
Bring the brine ingredients to a simmer over medium-high heat and stir, cooking for 10 minutes, or until the brine is aromatic and the salt and sugar have dissolved.
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3
– Add the bourbon to the pot and let simmer for 1 minute.
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4
Remove the brine from the heat. Stir the ice into the brine and let the brine cool until cool to the touch.
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4
Submerge the turkey in the stockpot of brine and cover. Refrigerate and brine the turkey for 24-36 hours.
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4
Preheat the oven to 425 degrees Fahrenheit. Roast uncovered for 40 minutes. Reduce the heat to 375 and roast for 55-65 minutes more, or until cooked through.
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Cover the turkey breast and rest for 5-10 minutes before slicing. Enjoy hot with your favorite thanksgiving sides!
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