Brined & Roasted Turkey Breast and Thighs

Instead of cooking a whole bird this Thanksgiving, why not try our Brined and Roasted Turkey Breast and Thighs? This easy recipe makes enough juicy and flavorful turkey to feed at least ten people, and it cooks in a fraction of the time that a whole bird takes.

Jump to:

• Ingredients for the Turkey Brine
• Steps to Brine Turkey Breast and Thighs
• Ingredients to Roast Turkey Breast and Thighs
• Steps to Roast Turkey Breast and Thighs
• Other Great Thanksgiving Recipes
• Recipe

Ingredients for the Turkey Brine

Steps to Brine Turkey Breast and Thighs

1. Place warm tap water in a large 8-qt bowl with a lid. Add the table salt and light brown sugar.

2. Whisk the water vigorously to dissolve the salt and sugar.

3. Wash the lemons well and cut them into quarters. Squeeze lemon juice into the water and add the squeezed lemons to the water as well. Then, smash the garlic cloves and add them to the water.

4. Add the black peppercorns. Then, strip the fresh rosemary and fresh thyme from the stems and add the leaves and stems to the water.

5. Place the turkey breasts and thighs in the prepared water, making sure they are well submerged. Then, put the lid on the bowl and place it in the refrigerator for a minimum of four hours and up to 24 hours.

6. Once the turkey pieces have finished brining, remove the bowl from the refrigerator. Line a 13x18-inch baking pan with paper towels, then place a half-sheet wire rack inside the pan. Remove the turkey breasts and thighs from the brine, discard the brine liquid. Dry the turkey pieces off on paper towels and place them on the wire rack in the pan. Place the baking pan in the refrigerator, uncovered, for at least eight hours or overnight to dry the turkey skin before roasting.

Ingredients to Roast Turkey Breast and Thighs

Steps to Roast Turkey Breast and Thighs

1. Remove the turkey from the refrigerator and let it come to room temperature for about an hour before preparing it for roasting. Preheat the oven to 400°F. Cube the unsalted butter, place it in a large bowl, and allow it to come to room temperature. Mince a tablespoon of fresh rosemary and a tablespoon of fresh thyme and add them to the butter.

2. Mince the garlic and add it to the bowl with the butter and herbs. Then, add the Kosher salt and freshly ground black pepper.

3. Beat the butter mixture with an electric hand mixer. Set the butter mixture aside while you prepare the roasting pan.

4. Line the 13x18-inch baking pan with extra-wide, heavy-duty aluminum foil. Cut the carrots and celery into 2-inch pieces and place them in the prepared pan. Peel the onion and cut it into quarters. Then separate the layers and place them in the pan. Quarter the lemons and add them to the pan. Then, add the remaining sprigs of fresh rosemary and fresh thyme. Place a half-sheet rack inside the pan.

5. Put on a pair of vinyl gloves and rub the butter mixture all over the skin of the breast and thighs, making sure to get some underneath the skin.

6. Place the buttered turkey breast and thighs, skin side up, on the rack of the prepared pan and bake in the 400°F oven for 45 minutes to an hour, or until an instant-read thermometer inserted in the thickest part of the meat reads 165 degrees.

7. Remove the pan from the oven, cover with aluminum foil, and let the turkey rest for 15 minutes before carving.

This juicy and flavorful Brined & Roasted Turkey Breast and Thighs recipe is sure impress your guests and make your Thanksgiving memorable. With just a few simple steps and a little bit of time, this turkey will be the star of the meal.

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