Brandy-Brined Turkey Breast

Brandy-brined turkey breast. It’s a simple and sure way to guarantee moist turkey. (Hiccup.)

Adapted from Steven Raichen | Barbecue Sauces, Rubs, and Marinades | Workman, 2017

This brandy-brined turkey breast is certain to banish any misgivings you may have about turkey white meat being dry and bland. All you need is a boozy brine and an Asian-inspired tangerine glaze. As an added bonus, it requires no fussy carving around a carcass. Simply slice, sit back, and let the accolades roll in.–Angie Zoobkoff

Why our testers loved this

Tester Greg C. calls this grilled brined turkey breast “one of the most tender, juicy birds I’ve ever had.” All of our testers commented on how incredibly moist the turkey breast was and were delighted that it’s a holiday main dish that doesn’t take up oven space.

Notes on ingredients

• Kosher salt–Depending on the brand of kosher salt you’re using, you may need to adjust the amount of salt added to your brine. Crystal sizes in kosher salt can vary dramatically. So if you’re using Diamond Crystal kosher salt, use 3/4 cups, and if you’re using Morton kosher salt, use a heaping 1/3 cup. If you’re uncertain of the brand, weigh your salt. You should have 3.75 ounces or 109 g.
• Turkey breast–Ask your butcher to bone, roll, and tie your breast for you. It will save you a lot of time and frustration.
• Soy sauce–Regular or low-sodium will work, and if you’re keeping this gluten-free, use tamari or another gluten-free soy sauce.
• Tangerine juice–If you can’t get tangerines, regular orange juice will work.

How to make this recipe

1. Brine the turkey breast. Combine the brine ingredients in a stockpot and heat until the salt dissolves. Let it cool to room temperature. Place the turkey breast in a jumbo resealable bag, pour the brine over, and refrigerate for 12 to 24 hours.
2. Prepare the turkey. Drain the brine, rinse off the turkey, and let it sit in the fridge until the surface of the turkey begins to feel tacky.
3. Cook the turkey. Use a grill or smoker, adding wood chips as needed, to cook the turkey breast over indirect heat until the internal temperature reaches 165°F. Baste the turkey occasionally with olive oil.
4. Make the glaze. While the turkey is cooking, combine the glaze ingredients and boil until thick and syrupy. Strain.
5. Baste the turkey. During the last 5 minutes of cooking, baste the turkey with the glaze. Carve and serve with extra glaze on the side.

FAQs

Helpful tips

• If you can’t find a large enough resealable bag to hold your turkey breast, put it in a canning pot and pour the brine over it. Make sure that the turkey breast is submerged in the brine.
• If you don’t have fridge space to hold your turkey while it’s brining, you can put it in a cooler. Place the bag of brined turkey in a cooler and fill the rest of the cooler with ice. If you live in a cool climate, keep the cooler outside or in the garage.
• This recipe is suitable for gluten-free and dairy-free diets.

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