Turkey Breast Recipe

For small families, roasting a turkey breast instead of a large bird is an excellent alternative. Even though it’s less expensive and bakes faster, the lovely golden breast meat that everyone wants is still present. This juicy entree, which has been marinaded in beer, will surely be the highlight of your holiday dinner menu.

Difficulty: Intermediate Prep Time 30 min Cook Time 4 hour Total Time 4 hrs 30 mins Servings: 8 Best Season: Suitable throughout the year



  1. Place the cleaned breast in a big, deep pot (it should be deep enough to cover the breast in liquid). Add the water, salt, and beer. Good stirring

  2. Refrigerate for 15 hours. Preheat oven to 350° F.
  3. Take the breast out of the fridge, drain the salt, and completely dry it with paper towels.

  4. Place the rosemary sprigs in the cavity and slip the lemon slices between the skin and the meat.

  5. After lightly sprinkling the breast with spices (garlic, onion, lemon, and pepper), use a kitchen brush to coat it with melted butter.

  6. Place the breast in the baking dish and cover with aluminum foil.

  7. Depending on the breast's weight, bake for two to two and a half hours (the standard rule is about 20 minutes per pound). For the final 30 minutes of baking, remove the aluminum foil cover. When the internal temperature of the turkey hits 165°F, it is finished.

  8. Remove and let sit for 10-15 minutes before carving.

Keywords: Tasty, Famous, Baked, Chicken, Turkey, Breast, Large bird, Beer-Brined Turkey Breast,
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