Don’t want to cook a whole turkey? Although I can think of 50 ways to use leftover turkey, sometimes I may not have time for all of that. This year I am downsizing and preparing a two pound split turkey breast in a jalapeno brine.
Tired of dry and flavorless turkey breast?
Me too! No more dry turkey breast when you plan ahead and let that turkey rest in a well seasoned brine. What is a brine? Simply, a brine is equal parts salt and sugar dissolved in water. Take it a step further and add aromatics and herbs for more flavor! Keep reading!
Want to know more about brining?
The first time I enjoyed pork chops seasoned with a brine, it changed my life! Regular pork chops just won’t due anymore! The brine works for any kind of pork or poultry. Sautee your aromatics first because this will add much more flavor to the brine.
Scroll Down To The Recipe!
I am going to stop typing and let you get to the recipe below. Write up your shopping list and plan on a brine for your turkey breast or whole turkey! You just have to make sure you have room to store that whole turkey in the refrigerator for 2 days!
Sorry! forgot to capture the shot with all that flavored butter all over that turkey breast! Lol!
Turkey Breast In A Jalapeno Brine
Ingredients
For The Brine
- 2 large jalapenos sliced
- 3 cloves of garlic sliced
- 1/3 white onion
- 1tbsp grapeseed or avocado oil
- 1 tsp peppercorns
- 2 bay leaves
- 1 1/2 tbsp kosher salt
- 1 1/2 tbsp sugar
- 5 cups water
You Will Also Need
- 2 pound split turkey breast bone in, skin on
- 1 stick salted butter at room temperature
- 1/3 tsp fresh cracked pepper
- 1/3 tsp red pepper flakes
- 1/3 tsp granulated garlic
- 1/2 tsp mild red chile powder
- Zest of 1 lemon
Instructions
- To prepare the brine, add 1 tablespoon of oil to a medium pot. Preheat for a few minutes.
- After a few minutes, add the onion, garlic and jalapeno to preheated oil. Sautee for 6-7 minutes, turning as needed. After 6-7 minutes, add the bay leaves, peppercorns, water, salt and sugar. Bring up to a quick boil by increasing the heat, Taste for salt. The brine has to taste salty in order for it to season the turkey all the way through. Remove brine from heat and let it cool completely.
- Once the brine has cooled, pour it over washed turkey breast. You want the brine to cover the turkey breast. Choose a pot, container or heavy storage bag to make sure brine covers turkey breast, Place in the refrigerator for 48 hours.
- After 48 hours, remove the turkey breast from the brine, Discard the brine. Dry off the turkey breast with paper towels and place in a small roasting pan or in a baking dish. let it sit at room temperature for 35 minutes.
- While turkey comes to room temperature, in a bowl, mix softened butter with pepper, red pepper flakes, granulated garlic, chile powder and lemon zest.
- Preheat oven to 450 degrees F. Rub the flavored butter all over the surface and underneath skin of the turkey breast. Cover tightly with foil paper.
- Once oven reaches 450 degrees, place covered turkey on the middle rack. Immediately drop the oven temperature to 350 degrees. Roast the turkey covered for 40 minutes or until the internal temperature reads 150 degrees F.
- Once it reads 150 degrees F, uncover the turkey. Baste the turkey with the melted flavored butter all over and roast for 10 minutes. You will do this 2-3 times or until in internal temperature reads 165 degrees F in the deepest part of the breast. Once ready, I like to place it under the broiler for just a few minutes. That is optional. Remove turkey from the oven and let it rest for 20 minutes before slicing.
- Slice the turkey into 8 slices and baste with more of the flavored butter before serving. Serve with your favorite sides, such as stuffing, mashed or roasted potatoes, cranberry sauce and sauteed vegetables.
Notes
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The for ingredient states 21 large jalapenos sliced. Is that correct. Recipe sounds amazing except for the 21 large jalapeños. Please, please please verify before I ruin a turkey breast ;o}
Sorry Janet, it was a typo. It’s 2 large jalapenos
Wow, that was a close one. Thanks for the quick response ;o}
Does it come out a little spicy?
It doesn’t come out spicy, no. You may have to let it sit in the brine longer or add something more spicy to the butter that you baste it with.