Brined Lemon-Ginger Roasted Turkey Breast with Pear Port Glaze

Boulder Locavore

Ready in: 870 minutes
Prep Time: 30 minutes
Cook Time: 120 minutes
Servings: 8
Gluten Free


  • 2 Bay Leaves
    Spices and Seasonings
  • 1 tablespoon Black Peppercorns, crushed
    Spices and Seasonings
  • 1 teaspoon Cardamom
    Spices and Seasonings
  • 3 ripe Red D'anjou pears (approximately 2 cups), peeled, cored, rough chopped
  • 1 head Garlic Cloves, crushed
  • 1-3/4 inch piece Ginger Root, peeled and rough chopped (approximately 1 teaspoon)
    Produce;Ethnic Foods;Spices and Seasonings
  • ½ cup granulated Sugar
  • 1 tablespoon ground Black Pepper
    Spices and Seasonings
  • ¼ cup Kosher Salt
    Spices and Seasonings
  • Zest of 1 Lemon
  • ¼ cup Pear Brandy, purchased or homemade
  • 1 cup Ruby Port
    Alcoholic Beverages
  • 8-10 fresh Thyme sprigs
  • 1 5-pound Turkey Breast
  • 1 tablespoon unsalted Butter, melted
    Milk, Eggs, Other Dairy
  • 1 gallon Water
  • 1 large Yellow Onion, chopped


  • Place all ingredients in a large zipper plastic bag with the turkey breast, squeeze out air and seal. Note: I often place the primary plastic bag in a second sealing bag to ensure no accidental leakage.
  • Place in a large mixing bowl and refrigerate overnight (no more than 12 hours to ensure it does not become too salty)Preheat the oven to 325 degrees.
  • Combine salt and pepper in a small bowl. Rinse the turkey breast and pat dry with paper towels. Rub the turkey breast with the melted butter, covering all sides and areas. Rub with the salt and pepper on all sides.
  • Place turkey breast on roasting rack in a roasting pan, breast meat side up.
  • Place in the oven and cook for 1 hour.Make the Pear Port Glaze while the turkey breast is cooking.
  • Place all ingredients in a blender. Pulse until pears are pulverized and all ingredients are fully combined.
  • Pour mixture into a heavy, medium saucepan over medium heat. Bring to a low boil, lower to simmering and allow to cook for 10 minutes until slightly thickened.If you desire to add some glaze to the finished turkey when serving, set aside a portion of the glaze at this time (I recommend one third of the glaze). Note: When glazing uncooked poultry, any remaining glaze should not be used on a cooked bird when serving for the risk of salmonella; hence separating some at the beginning to use for serving. If more is needed for the glazing during cooking, some of the reserved glaze can be poured back into the pan from which you are brushing the glaze on the cooking turkey.After 1 hour, remove turkey and baste liberally with the Pear Port Glaze. Return to oven to cook for 15 minutes.
  • Remove after 15 minutes to glaze again, liberally, and tent with a large piece of foil (shiny side out). This helps the turkey breast from over darkening. Return to the oven for 15 minutes.
  • Remove from the oven, lift foil and glaze one last time, and return to the oven for 15 minutes.
  • Remove from the oven and check the internal temperature of the turkey breast with a meat thermometer in the thickest part of the breast. The temperature should read a minimum of 165 degrees . The temperature will continue to rise slightly when the turkey breast is out of the oven. If the temperature is correct, allow to rest for 15 minutes with the foil in place before carving and serving. If the temperature is not yet 165 degrees, place back in the oven for 10 additional minutes and check the temperature.


  • Calories: 456.82  cal  (22.84%)
  • Fat: 6.37  g  (9.8%)
  • Saturated Fat: 1.78  g  (11.14%)
  • Carbohydrates: 32.44  g  (10.81%)
  • Sugar: 22.84  g  (25.38%)
  • Cholesterol: 156.85  mg  (52.28%)
  • Sodium: 4150.11  mg  (180.44%)
  • Alcohol: 4.59  g  (25.5%)
  • Protein: 62.15  g  (124.29%)
  • Vitamin B3: 28.41  mg  (142.07%)
  • Vitamin B6: 2.3  mg  (114.83%)
  • Selenium: 65.38  µg  (93.4%)
  • Phosphorus: 696.66  mg  (69.67%)
  • Vitamin B12: 1.79  µg  (29.82%)
  • Vitamin B2: 0.46  mg  (26.87%)
  • Zinc: 3.98  mg  (26.51%)
  • Manganese: 0.53  mg  (26.43%)
  • Potassium: 880.17  mg  (25.15%)
  • Vitamin B5: 2.32  mg  (23.24%)
  • Magnesium: 92.32  mg  (23.08%)
  • Copper: 0.35  mg  (17.65%)
  • Fiber: 3.44  g  (13.75%)
  • Iron: 2.29  mg  (12.74%)
  • Vitamin C: 8.24  mg  (9.99%)
  • Calcium: 91.35  mg  (9.13%)
  • Vitamin B1: 0.13  mg  (8.47%)
  • Folate: 29.62  µg  (7.4%)
  • Vitamin K: 6.69  µg  (6.37%)
  • Vitamin A: 179.44  IU  (3.59%)
  • Vitamin E: 0.33  mg  (2.19%)
  • Vitamin D: 0.31  µg  (2.06%)

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