Foolproof Turkey Breast
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 519
- Total Fat
- 27 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 245 milligrams
- Sodium
- 643 milligrams
- Carbohydrates
- 1 grams
- Protein
- 67 grams
- Sugar
- 1 grams
- Total: 8 hr
- Prep: 1 hr
- Inactive: 4 hr 45 min
- Cook: 2 hr 15 min
Ingredients
1 (14 to 16-pound) fresh turkey
Brine, recipe follows
1 tablespoon dry rubbed sage
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon thyme
1 lemon, zested
1 tablespoon canola oil
For Brine:
6 quarts water
8 cups ice cubes
1 cup kosher salt
1/3 cup brown sugar
1/2 cup molasses
7 fresh sage leaves
1 tablespoons black peppercorns
Directions
- Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.
- Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
- Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
- In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours.
- Remove from refrigerator and let rest on counter for 15 minutes
- Preheat oven to 425 degrees F while turkey is resting.
- In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. 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. Make sure to check bird every 15 minutes after first hour has passed.
- Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
For Brine:
- In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.