Roast Breast of Turkey
- 3/4 gallon water
- 2 cups white wine
- 1 1/2 cups orange juice
- 1 cup kosher salt
- 1 cup light brown sugar
- 1 tablespoon black peppercorns
- 4 bay leaves
- 4 sprigs fresh thyme
- 1 (5 1/2 to 6-pound) whole turkey breast
- 1 tablespoon vegetable oil
- 2 tablespoons Emeril's Turkey Rub, or poultry seasoning and salt and pepper to taste
DirectionsFor the brining liquid: For the brining liquid:
Combine all of the brining liquid ingredients in a large non-reactive container (a stockpot works well for this) and stir to dissolve the salt and sugar. Rinse the turkey well under cold running water. Place the turkey in the brine, cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.
Preheat the oven to 375 degrees F.
Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with the Emeril's Turkey Rub.
Roast the turkey, basting occasionally with pan juices, until it is golden brown and an instant-read thermometer inserted in the thickest part of the breast registers 160 to 165 degrees F, about 1 hour and 20 to 30 minutes (If the turkey begins to get too dark before it is cooked through, cover loosely with aluminum foil until it reaches the desired temperature). Transfer to a platter and let rest at least 15 minutes before carving.
Carve into thin slices. Serve warm or at room temperature.
Recipe courtesy Emeril Lagasse, 2007
Recipe courtesy of Rachael Ray