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Beer-Brined Turkey Breast

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Silvia Martinez
Updated Dec 6, 2019
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Roasting a turkey breast in lieu of a giant bird is a fantastic solution for small families. It’s cheaper and takes less time to bake, but you still get that delicious golden breast meat that everyone is looking for. Brined in beer, this juicy entrée will definitely be the star of your holiday dinner spread.

More About This Recipe

  • You don’t have to roast a whole turkey just because it’s the holiday season! You can prepare just a leg, or in this case, a juicy turkey breast. A roasted breast is the perfect size for small families and is also cheaper than buying a whole bird. The secret to a juicy turkey is to brine the meat in a combination of water and salt—and in the case of this recipe, beer! After your turkey has roasted and rested, here’s how to carve it up.

Beer-Brined Turkey Breast

  • Prep Time 30 min
  • Total 4 hr 0 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 turkey breast approximately 6 to 7 pounds, thawed
  • 1 bottle (24 oz) of beer
  • 12 cups water
  • 10 tablespoons of salt
  • 4 to 5 sprigs of fresh and washed rosemary
  • 2 lemons, sliced
  • 2 tablespoons melted butter
  • 4 to 5 tablespoons of mixed spices, such as garlic, onion and lemon pepper

Instructions

  • Step 
    1
    Wash the breast and place in a large deep pot (it should be deep enough to cover the breast in liquid). Pour in the beer, salt and water. Stir well.
  • Step 
    2
    Refrigerate for 15 hours.
  • Step 
    3
    Preheat oven to 350° F.
  • Step 
    4
    Remove the breast from the fridge, remove the brine and dry the breast completely with paper towels.
  • Step 
    5
    Place the rosemary sprigs in the cavity and slip the lemon slices between the skin and the meat.
  • Step 
    6
    Use a kitchen brush to cover the breast in melted butter and then generously sprinkle with spices (garlic, onion, lemon and pepper) on the whole surface.
  • Step 
    7
    Place the breast in the baking dish and cover with aluminum foil.
  • Step 
    8
    Bake for 2-2 1/2 hours, depending on the weight of the breast (the standard rule is about 20 minutes per pound). Remove the aluminum foil covering for the last 30 minutes of baking time. The turkey is ready when the meat’s internal temperature reaches 165ºF.
  • Step 
    9
    Remove and let sit for 10-15 minutes before carving.

Nutrition

No nutrition information available for this recipe

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