Tent with foil if it browns too fast.

　　

Ingredients

Makes 8 servings

　　

For the brine:

16 cups water

　　2 cups sugar

　　2 cups coarse salt

　　5 cloves of garlic, crushed

　　1 tablespoon pickling spices

　　

For the turkey:

1 fresh turkey breast, 9-11 pounds, deboned

　　6 tablespoons unsalted butter, melted

　　Black pepper

　　2 cups chicken broth

　　

Step 1

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.

　　

Step 2

2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.

　　

Step 3

3. Preheat oven to 350°F. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.

　　

Step 4

4. Place turkey in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 165°F and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy .

　　

Nutrition Per Serving

Per serving: 240 calories

　　1g carbohydrates

　　33g protein

　　10g fat

　　90mg cholesterol

　　#### Nutritional analysis provided by Other