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Recipe from: eatinonthecheap Image credit: Jodie |
Sage
Roasted Turkey Breast
“The key to
the perfect turkey (breast or otherwise) is a good overnight soak in a brine.” Jodie
Ingredients:
Brine:
16 cups water
2 cups sugar
2 cups kosher
salt
1 head of
garlic
1 T pickling
spices
1 (5 lb)
turkey breast
Turkey
Seasoning
1 stick
butter, softened
10 fresh sage
leaves, minced
1 T fresh
rosemary, minced
2 cloves
garlic, minced
1 t pepper
2 t kosher
salt
1 orange,
quartered
1 onion,
quartered
2 bay leaves
Gravy:
All purpose
flour
Chicken stock
(about a quart)
Salt and
pepper
Instructions:
Heat half of
the water in a large pot.
Add in the
salt and sugar and stir until dissolved.
Pour the
water into a large, clean bucket and stir in the remaining water, garlic and
pickling
spices.
Submerge the
turkey breast in the brine and refrigerate overnight.( If you don’t have room
in your fridge, add a 10lb bag of ice to the brine and pour into a clean
cooler, then add turkey to it.)
Preheat the
oven to 450 degrees.
Rinse the
turkey and place on a rack in a roasting pan.
Pat dry with
paper towels.
In a small
bowl, mix together the butter, sage, rosemary and garlic.
Slide a
couple of fingers underneath the skin of the turkey breasts to loosen, and then
spread the butter mixture underneath the skin as best you can.
Smear any
remaining butter on top of the skin and then sprinkle with salt and pepper.
Stuff the
cavity of the turkey with the oranges, bay leaves and onion.
Use a small
piece of aluminum foil tucked under the bottom to keep them from falling out.
Roast the
bird for 20 minutes at 450 degrees, then turn the oven down to 375 degrees and
cook until the internal temperature reaches 165 degrees.
Remove from
the oven and let it rest.
Meanwhile,
make the gravy from the pan drippings.
Heat the
roasting pan over medium heat on the stove top.
Scrape the
brown bits off the bottom with a whisk.
Add an equal
amount of flour to the fat in the pan.
Cook for 1
minute then slowly add in chicken broth, whisking constantly, until the desired
thickness is achieved.
Season with
salt and pepper.
Strain if
desired.
Make a cut down
the backbone and a cut across the ribs of the turkey in order to remove
the
breast from each side of the carcass whole.
Slice the
breast into serving pieces and serve with gravy.
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