I always look for ways to make traditional recipes simple and tasty without the guilt. While traditional brine uses 4 tablespoons of salt per quart (4 cups of water), I cut back on by using a no salt added broth. Traditional brines also heat the liquid mixture. I save time by using a small amount of apple juice and skipping the boiling process because there is no sugar to dissolve. Check out this mock brine for a simple twist on traditional holiday fare.
Recipe type: Dinner
1 lb turkey breast cutlets
6 ounces 100% Apple Juice
1 box (32 ounce) no salt added turkey both
1 tablespoon whole peppercorn (I used green)
1 tablespoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
3 garlic cloves, chopped
2 bay leaves
1 onion, sliced
1 orange, sliced
Place your meat in a deep baking dish, 3-4 quarts.
Combine apple juice and broth in a large bowl and mix well. Add remaining ingredients to the bowl and stir.
Pour the spiced broth and juice mixture over your turkey breast and cover with the lid or recycled tin foil to prevent spilling the mixture. Set in fridge and allow the brined meat to sit for at least 4 hours. You may leave it up to 24 hours in the brine.
When you are ready to cook, preheat your oven to 325 degrees F. Remove the turkey breast from the refrigerator and pour off the brine. Pat your meat dry. Place turkey on a roasting pan and set in the oven. Cook meat for 30 to 45 minutes. Use an instant-read thermometer to ensure the meat has cooked to 165 degrees F.
Remove the turkey from the oven and cover with tin foil. Allow the meat to sit for 15 minutes before cutting then slice and enjoy!
Using a brine is a great way to add flavor to lean meats. Try it with chicken or pork for a great flavor boost. Brines work best with dry cooking methods. Think roasting, baking, broiling, and grilling. Make sure you have enough liquid to cover the meat.