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5061 505 5022 5032 4157 R141

5061 Cubeb Citrus Brined Turkey Breast

5061 Cubeb Citrus Brined Turkey Breast

In a large stock pot over high heat, combine water, Ground Cloves, Cubeb Long Tailed Pepper, Ground Coriander Seeds, Whole Allspice Berries, Whole Yellow Mustard Seeds, Fleur de Sel Salt, Freeze Dried Shallots, and firmly packed light brown sugar. Cover and bring to a boil. Slice the oranges, lemons, and limes and add the juices of each as well as the rinds to the brine mixture. Simmer for 5 more minutes, then remove from the heat, and allow to cool for an hour. Fill a medium sized cooler with 10 pounds of ice and place the turkey, breast side down onto the ice. Pour the cooled brine mixture over the turkey and allow to brine for 24 hours.

Turkey: Preheat oven to 350°. Remove turkey breast from the brine and thoroughly dry. Whisk together butter and lemon zest. Gently lift the skin of the turkey breast and spread half the butter mixture on each side. Place the turkey in a roasting pan fitted with a rack. Pour turkey stock into the bottom of the roasting pan. Place on the lower rack of the oven and roast until the internal temperature of the turkey breast is 170° (about 2 hours). Remove turkey breast from the oven and allow to rest for 15 minutes before serving.

- 2 ½ gallons water

- 1 tablespoons (5050) Ground Cloves

- ¼ cup (5061) Cubeb Long Tailed Pepper

- 1 tablespoon (5022) Ground Coriander Seeds

- ¼ cup (5032) Whole Allspice Berries

- ¼ cup (5042) Whole Yellow Mustard Seeds

- 2 ½ cups (4157) Fleur de Sel Salt

- ¼ cup (5170) Freeze Dried Shallots

- 2 ½ cups firmly packed light brown sugar

- 2 oranges

- 2 lemons, zested

- 2 limes

- 10 pounds ice cubes

- 1 turkey breast (10-12 pounds)

- ½ cup unsalted butter

- 2 cups turkey stock

To make a gravy for the turkey, first heat ½ cup of butter and ½ cup of flour in a saucepan over medium heat. Once the flour is absorbed into the butter

This citrus and spice turkey brine infuses roasted turkey with over the top flavor and keeps the meat moist


More Information
SKU 5061 505 5022 5032 4157 R141


Prep Time 30 Minutes
Cook Time 2 Hours
Total Time 2 1/2 Hours + marinate ti
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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