Don’t wait for Thanksgiving or Christmas — reduce your dependence on processed sandwich meat and roast your own turkey breast!
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Ingredients
- 2 Turkey Breast Pieces skin on if possible
- For the Brine
- 1 cup Hot Water
- 30 g Salt 2 Tbsp Kosher, or 1 1/2 Tbsp table salt
- 1 Tbsp Sugar
- 3 cups Cold water or ice
- Optional Flavoring Ingredients Fresh or dry poultry herbs, peppercorns, onion, carrot, celery
Instructions
- Stir salt and sugar in hot water to dissolve.
- Dilute with 3 cups of cold water and refrigerate until very cold, Alternatively cool with ice to make 4 cups total brine.
- Submerge turkey in brine, adding additional optional flavoring ingredients. Ensure the turkey is completely covered with brine. Use a sealable plastic bag in a container, squeezing out all the air, or any suitable covered container that will hold enough brine to completely submerge the turkey pieces. Refrigerate for 24 hours.
- Remove turkey pieces from the brine. Discard brine and flavoring ingredients. Pat turkey pieces dry with paper towel.
- Roughen the cut side of the turkey pieces by running the tines of a fork over them in two directions.
- Place the turkey breast pieces cut sides together, with the thick parts on opposite ends.
- Tie the pieces together with kitchen string (cotton). Season the skin if desired.
- Roast the turkey on a rack, or elevated from the bottom of the roaster on cut vegetables, in a pre-heated 350°F oven until the internal temperature of the thickest part of the roast registers 160°F, 2 to 3 hours depending on the size of the turkey pieces.
- Allow the roast to rest, tented with foil, for 30 minutes. The internal temperature will continue to rise to 165°F.
- Carve and serve as desired.
- Leftovers may be cooled, wrapped airtight and frozen for up to 6 months.
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