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White Grape Juice Brined Turkey Breast

Total Time

Prep: 25 min. + chilling Bake: 2 hours + standing


12 servings

This year, brine your turkey in white grape juice cocktail. I found this recipe many years ago in a holiday menu magazine. The turkey has just the right amount of spices and seasonings. —Edie DeSpain, Logan, Utah


  • 4 fresh rosemary sprigs
  • 1 bottle (46 ounces) white grape juice
  • 1/4 cup kosher salt
  • 6 bay leaves
  • 4 garlic cloves, sliced
  • 2 large oven roasting bags
  • 1 bone-in turkey breast (5 to 6 pounds)
  • 1 tablespoon butter, melted
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper


  1. In a large saucepan, combine the first 5 ingredients; bring to a boil. Cook and stir until salt is dissolved. Cool completely.
  2. Place 1 oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a large dish. Refrigerate 8-24 hours, turning occasionally.
  3. Preheat oven to 325°. Place a rack in a foil-lined roasting pan. Mix remaining ingredients. Remove turkey from brine; rinse and pat dry. Discard brine. Place in prepared pan; rub with butter mixture.
  4. Roast turkey until a thermometer reads 170°, 2 to 2-1/2 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts

5 ounces cooked turkey: 277 calories, 11g fat (4g saturated fat), 105mg cholesterol, 257mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 40g protein.

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