Brined Turkey Breast

by Richard Blais 11:54 AM, November 10, 2017

Aired November 15, 2017

Serves 4 to 6 servings

2 big, skin-on, bone-in breasts
1/4 cup poultry spices
Coarse salt (enough for a five-percent salinity to the water)
A couple tablespoons butter
2 to 3 cloves garlic, chopped
A few sprigs each rosemary and parsley
Juice of 1/2 lemon
1 jar lemon curd


Mix the salt spices and enough water to cover the breasts. Place the turkey breasts in the mixture and brine overnight or for a few hours.

Rinse the brine away in cold water.

Dry the breasts and cook them in a hot sauté pan skin-down in clarified butter. If you have cooked it sous-vide, the breast is done once you have golden brown color. If bypassing the sous-vide step, flip the breast once the skin is brown and finish in a 325°F oven for 45-60 minutes depending on size.

In the final two minutes of cooking, toss in butter, garlic, sage, rosemary and parsley, and a squeeze of lemon juice

As the breast is resting, brush with lemon curd and coarse black pepper.


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