Foolproof Turkey Breast
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
61
Spice
56
Sweetness
56
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Rubbed Sage (dry)1 tsp
Granulated Garlic1 tsp
Granulated Onion1 tsp
Salt1 tsp
Pepper1 tsp
Oregano1 tsp
Thyme1 tbsp
Canola Oil8 cups
Ice Cubes1 cup
Kosher Salt1 cup
Brown Sugar1 cup
Molasse1 tbsps
Black PeppercornDirections:
1
Watch how to make this recipe
2
Remove the legs and wings from the turkey, or have your butcher do it
3
Reserve for stock
4
Put turkey breast into a large pot or doubled up clean plastic bag
5
When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours
6
Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels
7
In a small bowl, combine dried spices and lemon zest
8
Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity
9
Cover loosely, refrigerate for 4 hours
10
Remove from refrigerator and let rest on counter for 15 minutes Preheat oven to 425 degrees F while turkey is resting
11
In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes
12
Carefully turn turkey over and reduce heat to 375 degrees F
13
Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer
14
Make sure to check bird every 15 minutes after first hour has passed
15
Take out of oven, loosely tent with foil, let rest in pan for 10 minutes
16
Carve and serve immediately
17
In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns
18
Heat until salt dissolves, remove from heat
19
Add in 3 quarts cool water and 8 cups ice
20
Yield: brine for 1 turkey breast (10 pounds)