Spicy brined turkey breast from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 346) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic salsa verde; Fried sage salsa verde; Indian coconut-cilantro chutney; Classic sandwich mayo; Garlic mayonnaise (Aïoli); Herb mayonnaise; Pepper mayonnaise (Rouille)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • amandabeck on November 24, 2023

    Made for a small Thanksgiving -- delicious, timing was spot on, and can't wait to use leftovers for sandwiches!

  • SpatulaCity on June 15, 2023

    So bummed that I didn’t know Samin used Diamond Kosher salt. I used Morton kosher salt and the resulting turkey breast was so salty that it almost tasted cured. Brined for 24 hours. Hopefully shouldn’t be too bad if I serve it on a sandwich or salad and avoid adding any additional seasoning. Going to try next time with half the salt.

  • Frenchfoodie on March 20, 2020

    This is so good! My half breast made for a half recipe which was still so juicy and tender. Not spicy at all.

  • janeh9 on August 31, 2019

    Moist and delicious! Brined for about 12 hours. I added two turkey legs to the brine, moved all to a small roasting pan after initial stove top cooking. I was skeptical about the amount of pepper flakes called for, but the brine is perfect! P.S. Got the boneless turkey breast at Trader Joe’s.

  • Tweedles81 on April 02, 2019

    I was hoping to use this for sandwiches as Samin suggested, but my family loved it so much that they didn’t leave me with any leftovers from our dinner! I had to deviate from the recipe a little. I used a bone-in skin-on breast, which took about 5-10 minutes longer to cook. I also only brined the turkey for 5 hours, because I didn’t have more time. The turkey was still super moist and flavorful (and not too spicy as I feared) so I didn’t feel that I missed anything. I will definitely make this again, but will try to find a boneless breast as Samin suggested.

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