Maple Brined Turkey Breast

August 21, 2019
Created by Harmons
5 hours 45 minutes
Serves 6
  • Brine
  • 1/2 cup sea salt
  • 1 1/2 cups maple syrup
  • 3 Tbsp chopped fresh rosemary
  • 1 Tbsp juniper berries
  • 5 whole cloves, crushed
  • 4 cups water
  • 4 cups ice
  • 1 (4 lb) skin-on turkey breast
  • Freshly ground pepper
  • Olive oil

In a large stockpot over high heat, add salt, syrup, rosemary, juniper berries, cloves, and water and bring to a boil. Pour into a large container and add ice. Once cooled, add turkey breast and weigh it down with a dinner plate, refrigerate and let brine, about 4 hours. Remove turkey from brine and pat dry with a paper towel.

Preheat oven to 350.°

Season turkey generously with pepper. In a large, oven-safe pan over medium-high heat, add oil. Add turkey breast, skin-side down, and cook until golden brown, about 7 minutes. Turn over and place pan in oven and continue to cook until turkey reaches an internal temperature of 165° with an instant-read thermometer. Transfer to a cutting board, loosely tent with foil and let rest, about 15 minutes. Carve.