Brined Turkey Breast with Lemon-Parsley Gravy

Soaking a turkey in a salt-and-sugar solution adds moisture to the meat. This is an especially good technique to use with all-white meat, which can become dry when roasted. Soaking the breasts after brining in fresh water prevents the meat from being overly salty, although it will be somewhat saltier than turkey that has not been brined. Keep this in mind when salting the gravy to keep the flavors of the dish in balance.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Brined Turkey Breast with Lemon-Parsley Gravy
Review 1 for Brined Turkey Breast with Lemon-Parsley Gravy
5 out of 5
5 out of 5
November 19, 2015
Ability level:Intermediate
Cooks for:6 to 10 people
Cooks:A few times a month
Would You Recommend? Yes
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Best Turkey EVER!
November 19, 2015
I've used this recipe several Thanksgiving & Christmas dinners & it is outstanding. There are 2 slight variations I've done:
1) Use a Williams Sonoma turkey brine rather than the one in this recipe.
2) I do add some tarragon to the basting liquid.
Brining makes SUCH a big difference with turkey. Brining when you are using just breast is even more important, IMO.
This recipe is fresh, bright with just a slight twist on a really classic, divine turkey. Everyone that has eaten my turkey made from this recipe has raved. Seriously!
Brining does require 2 or 3 days prep ahead of time. The turkey ideally should brine about 24 hrs (though less is still good), & you must make the brine & get it entirely chilled before immersing and brining the bird. The turkey must be thawed before brining as well. So you can see this is something you really must plan for but it is well worth the effort it you have the time.
Pros: Impressive, Will Make Again, superb results
Cons: Lengthy