Tea Infused Brined Turkey Breast



1 split turkey breast

6-8 quarts water

4 tbsp. stout black tea of your choice

1/3 c. sugar

1/3 c. salt

20 seeds coriander

1 chopped onion

1 rib chopped celery


Add the tea to the water prior to boiling. Boil the water, and add all ingredients except turkey to it.

Allow to cool overnight on the stove. In the morning, put the turkey in the brine and brine for 2 days in the refrigerator.

Take the turkey out of the brine, and rinse off. Dry off the turkey, and dry-rub with your favorite dry rub. I like to cover the turkey in tinfoil for most of the cooking.

Cook in a 250-275 degree oven util temperature reaches 140. Take off tin foil tent on turkey. Raise temperature to 375 and crisp up the turkey prior to serving. I take out of oven at 155.

Cook by temp, NOT by time.