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12Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups water
- 1/2 cup kosher salt
- 3 Tbsp. honey
- 2 bay leaves
- 2 rosemary sprigs
- 4 thyme sprigs
- 4 sage leaves (Fresh)
- 4 garlic cloves (smashed)
- 6 black peppercorns
- 4 lb. turkey breast (and skin on half)
- 1 Tbsp. butter
- 2 tsp. thyme leaves
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Reviews(2)
John 3 years ago
Excellent recipe and relatively easy to execute.
Only suggestion is to remove the bird from the oven when reaching ~150F. I brined and cooked 2 legs with the breast and the legs and they were equally good.
J 5 years ago
Delicious
Was able to get Turkey in brine after late breakfast and still serve for dinner. Although I used a whole 5 lb breast instead of the half, the recipe made enough brine to cover nicely. Herbs in brine carried into meat so it was not just basic salty flavor I have had with other recipes.. Meat was moist and flavorful throughout.