This Turkey Breast is wet-brined for maximum flavor and moisture, basted in butter then roasted to perfection. The perfect Brined Roast Turkey Breast!
1bone-in turkey breast (6–8 lb.) FOR THE GLAZE, COMBINE: ½ cup apricot preserves ¼ cup fresh orange juice 2Tbsp.honey 1Tbsp.Dijon 2tsp.minced fresh garlic 2sprigsfresh rosemary 1cupdry white wineorlow-sodium chicken broth Test Kitchen Approved ...
The chicken was really tender, and although I couldn’t identify the specific elements of the brine, it just plain tasted good. The recipe calls for skin-on, bone-in chicken, and I wanted to follow that since I know bone-in chicken can be more tender when cooking. However, we both de...
Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consis...
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Add turkey or chicken stock to the base for flavor and basting. Add a couple of shots of gin as well to flavor the broth and future gravy. Roasting Instructions: 1. Preheat your oven to 450°F (230°C). 2. Place the turkey, breast side up, on a rack set inside a roasting pan...
For Finishing the Chicken: 1 wholechicken, about4pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings 1 1/2cupsall-purpose flour 1/2cupcornstarch 1teaspoonbaking powder 4cupsvegetable shortening...
BUTTER: Butter is spread under the skin of the breast and over the legs to add flavor and moisture and help with even browning. We recommend using unsalted butter since the turkey is brined. CHICKEN BROTH: Chicken broth in the roasting pan keeps the pan juices from burning and serves as ...