Best Brined Turkey Breast

• water↗9 cups
• salt↗3⁄4 cup
• sugar↗1⁄2 cup
• bone-in whole turkey breast, thawed if frozen↗4 -6 lbs
• onion, cut into eighths↗1
• sprigs fresh rosemary↗2
• sprigs fresh thyme↗4
• dried bay leaves↗3
• salt↗
• pepper↗
• tablespoons butter or 6 tablespoons margarine, melted↗6 tablespoons
• cup dry white wine or 1/4 cup chicken broth↗1⁄4 cup

Step-by-step instructions

1. 1

   Mix water, salt, and sugar in a 6-quart container or stockpot, stir until sugar and salt are dissolved.

2. 2

   Add turkey.

3. 3

   Cover ; refrigerate at least 12 hours but no longer than 24 hours.

4. 4

   Preheat oven to 325°.

5. 5

   Remove turkey from brine, rinse thoroughly under cool running water and pat dry.

6. 6

   Place turkey, breast side up, on rack in large shallow roasting pan.

7. 7

   Fill cavity with onion, rosemary, thyme, and bay leaves.

8. 8

   Sprinkle salt and pepper over turkey.

9. 9

   Insert meat thermometer so tip is in thickest part of turkey and does not touch bone.

10. 10

    Mix butter and wine.

11. 11

    Soak 16-inch square of cheesecloth in butter mixture until completely saturated; cover turkey completely with cheesecloth.

12. 12

    Roast 1 hour 30 minutes.

13. 13

    Remove cheesecloth.

14. 14

    Remove onion and herbs from turkey, but leave in pan.

15. 15

    Bake 30-60 minutes longer or until thermometer reads 165° and juice of turkey is no longer pink when center is cut.