Ingredients
- 3-5 lb Boneless Turkey Breast
- 1/2 - 1 gallon water
- 6 Lipton Tea Bags
- 1 Cup Brown Sugar
- 1/2 Cup Salt
- 1/2 Vidalia Onion, sliced thin
- 1 Lemon, sliced thin
- 1 Orange, sliced thin
- 1/2 Tbsp Peppercorns, I used Hawaiian Rainbow
- 4 Garlic Cloves, sliced thin
- Olive Oil
- Salt & Pepper
Instructions
- Bring the water to a boil in a large pot. Add tea bags, turn off and let steep 10 minutes.
- Turn the heat back on medium-high. Add the salt and brown sugar. Stir until completely dissolved.
- Add onion, lemon, orange, and garlic.
- Remove from heat. Add peppercorns. Let cool.
- Once brine has cooled completely, put your turkey breast in a turkey bag and cover with the sweet tea brine. If the brine does not completely cover the turkey, add some extra water.
- Secure bag and refrigerate submersed in the brine for 12-24 hours.
- Remove turkey from the sweet tea brine. Rinse, then pat dry. (It is important to pat dry so the skin gets a nice crispy skin when cooking!)
- Place turkey in a baking dish (mine fit perfectly in a 9x9). It is optional, but you can place additional freshly sliced lemons and oranges around the turkey to help keep it juicy.
- Drizzle some olive oil over the top of your turkey breast. Sprinkle a little salt and crack some fresh pepper over the top.
- Roast at 450F for about 40-60 minutes, until the internal temperature reads 170F.
- Let rest 10-15 minutes before slicing.
- Serve warm and enjoy!
Nutrition
Calories: 254kcal (13%)