Brined Turkey Breast (AIP/Paleo) proves that turkey need not be dry! For those who love white meat, or just don’t want to cook a whole bird.
OK, y’all. I’ve done it. For years, I have avoided doing an AIP/Paleo turkey. Maybe it seemed too daunting(?). Instead, I’ve danced all around it by making recipes for everything else that goes on a holiday table…
(Please see Everything But The Bird, a growing collection of recipes for everything from appetizers to desserts for your holiday.)
But now, the BIRD.
I have people in my family who love white meat, but object to white meat that is DRY. To combat dryness, I decided to brine the meat, similar to what I did in my Brined Cornish Game Hens recipe, but with a different flavor profile. Soaking the meat in a bath of salt water loosens the proteins, and makes the meat retain water – just like when we eat salty food and retain water!
The process is not difficult. It just takes time…
The brining we’re using in this recipe is a salt water bath as opposed to a “dry brine.” There is a magical window of time for brining a big ol’ breast like this: at least 12 hours, but not as many as 24 hours. If you put the meat to brine before you go to bed the night before serving, that’ll be about right.
If you’ve never done it before, it might seem unfamiliar. It’s not hard. Dissolve a bunch of Kosher salt in water (in this case, I’m using a tiny bit of maple sugar or syrup, too), let the water cool, then completely submerge the meat in the salt water. Refrigerate for 12-24 hours. I did 20 hours.
You’ll need a big pot to accommodate the meat and have it completely covered by the water. It’ll need to fit in your refrigerator, so test your pot before you begin!
Whatever holiday you are celebrating, I wish you the very best! And, as usual, I am wishing you great love and deep healing.
P.S. For all your baking stuff, snag your copy of my cookbook, The Autoimmune Protocol Baking Book! Click here to check it out!
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