I tend to eat the same healthy meals over and over again, as I'm sure you find yourself doing. Roasted turkey breasts is one of those things I eat as part of a healthy meal pretty regularly. Unfortunately, I did not have the consistent quality of the turkey breast every single time I made it - which was frustrating. I would eat something that had a high water base with it just to get it down like a cucumber, or choking it down on top of a salad because it had turned out with the texture of a Mr. Clean eraser sponge. (As I imagine a Mr. Clean eraser sponge might taste, I've never actually tried this) Healthy eating is not always cheap, especially proteins, so I did not want to waste any morsel of it if I didn't have to. Sound familiar?
I decided to set out on a hunt to find a perfect recipe that I could replicate every time. If, in any case I found myself wanting to have a different flavor, then I would just change the seasonings. Other than that, this recipe is pretty fail proof and produces the same tender turkey breast (or chicken breasts*) every single time. I usually buy it with the bone in which helps to add more flavor to the meat.
Turkey is difficult to keep tender because it has such a low fat content. This works absolutely every single time if you follow it. It works with chicken breasts as well with a little bit of tweaking. I've tried it with both and was very happy with the outcome of both. This is a little bit more time consuming, but with a little bit of planning correctly, you can actually save time with this.
Roasting just the breast is pretty simple for the mere fact that it is only one kind of meat. Roasting the whole turkey is much trickier because it has two different kinds of meat which require different temperatures. You have the white meat, dark meat and several different thickness of meat that you have to contend with. The white part of the meat can run the danger of being bland and overcooked. The trick is to cook the meat to 2 different temperatures. The meat just under the skin is likely to overcook in a moderate oven.
* this recipe is for turkey breasts. You may brine the chicken breasts in the same ratio of water to salt (sugar), but just cook them just as you normally would cook your chicken breasts. You do not need to put your breasts in a roaster in order to cook them. Just cook, grill, bake, or broil then just as you normally would. You are only adding brining as an extra step.
Take the water and salt and combine them both into a container and mix them together with a spoon or spatula scraping the spoon across the bottom of the container to ensure that the salt is completely mixed into the water.
Add the turkey breast to the salted water and refrigerate for up to 30 minutes, but no longer than an hour. Do not brine the breast any longer than 1 hour, it will be too salty.
Rinse and pat dry after you remove the turkey breast from the brining liquid.
What you will need for cooking: