By Laura Miner
Tired of dry turkey during the holidays? This Whole30 Citrus Brined Turkey Breast recipe is a fresh Whole30 take on a classic holiday main dish. Instead of a whole turkey, cooking a breast is a great option for when you’re not cooking for a large crowd.
Our longtime collaborator Laura Miner of Cook At Home Mom, used one of Zip Top’s large dishes to brine the turkey breast. Imagine if a plastic bag and a glass container had a baby. A baby that didn’t require you to match lids with containers. A baby that zipped shut, stood on its own in your fridge, and stacked neatly in your drawer or cabinet.
That’s Zip Top. (Our HQ team is officially in love.) Their one-of-a-kind design stands up, stays open, and zips shut. They are extremely versatile for Whole30 meal prep, food storage, and eating on the go. And, they’re good for the planet and your budget. One Zip Top can replace 5,000+ disposable bags … invest once, and say goodbye to buying single-use plastic bags in every size.
Zip Top’s 100% platinum silicone construction contains no BPA, plastic, fillers, or other harmful chemicals, and it also means they’re extremely durable (microwave, dishwasher, and freezer safe).
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Whole30 Citrus Brined Turkey Breast
Whole30 Citrus Brined Turkey Breast
- 1.5 lb boneless turkey breast
- 3 cups water
- 1.5 tbsp salt
- 1 orange
- 1 lemon
- 1 tsp black peppercorns
- 2-3 bay leaves
For the brine
- To make the brine, juice 1 orange and 1 lemon. Add the water, salt, citrus juice, peppercorns, and bay leaves to a medium saucepan. Warm gently over medium heat, stirring to dissolve the salt, then turn it off. Allow it to cool completely. Note that you will make more brine than you need.
- Place the turkey breast in the Zip Top large dish. Pour the brine over the turkey just until it’s covered completely, and discard the remaining brine.
- Zip the container shut (pour some brine out if you need to) and set upright in the refrigerator. Allow the turkey breast to brine for at least 3-6 hours, up to 24 hours. Drain the brine and pat the turkey dry with paper towels.
- Rub 2-3 Tablespoons of ghee or oil all over the turkey breast, working it under the skin with your hands. Season with salt and pepper. Optionally, season with additional 1/4 teaspoon dried rosemary.
- Add 1 cup chicken broth to the Instant Pot. Set the trivet in the Instant Pot, and set the turkey breast on top.
- Close the lid and set to High Pressure for 20 minutes. Allow for a natural pressure release (NPR) until the steam release valve drops. This takes about 15 minutes.
- Carefully open the lid. Check that the internal temperature of the thickest part of the breast has reached 165°F, per USDA.
- Optional step: To crisp the skin, set the turkey on a foil or parchment lined baking sheet after cooking. Broil in the oven for 2-3 minutes. Alternately, use the Instant Pot air frying lid, and set to Air Fry at 400°F for 3-4 minutes.
- Add about ½ cup water or chicken broth to the slow cooker. Set the turkey breast in the slow cooker, cover, and set to low heat for 2.5 – 3 hours, or until the internal temperature of the thickest part of the breast has reached 165°F, per USDA.
- Optional step: To crisp the skin, set the turkey on a foil or parchment lined baking sheet after cooking. Broil for 2-3 minutes.
- Optional: Use the drippings and liquid from the cooking process to make a delicious, flavorful gravy!
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This post is sponsored by Zip Top. Thanks for supporting our Whole30 partners.