With Thanksgiving right around the corner I decided to try this for the 1st time recently and it was the best turkey I've ever tasted! It takes a little planning and preparation but is well worth it! This recipe is the perfect size for a small family dinner or dinner for 2 + great sandwich or casserole makins with leftovers.
It could also be doubled for a full-size turkey if you have a pot big enough to hold it!
5-6 lb whole turkey breast
vegetable oil
Emeril's Turkey Rub (I used poultry seasoning and regular Emeril seasoning)
For the brine:
3/4 gal water
2 C white wine
1 1/2 C orange juice
1 C kosher salt
1 C light brown sugar
1 T black peppercorns
4 bay leaves
4 sprigs fresh thyme
1. Mix all brine ingredients together in a stock pot and stir until sugar is dissolved.
2. Wash turkey breast well and place into pot.
3. Cover and refrigerate for at least 12 hours, but no longer than 24.
4. Pre-heat oven to 375 degrees.
5. Remove turkey from brine and pat dry with paper towels.
6. Rub with vegetable oil and seasonings, then place in a roasting pan.
7. Cover and roast for 1 hr and 20-30 minutes or until internal temperature reaches 160 degrees.
8. Remove from oven and let rest 15 minutes before carving.
Serve with your favorite turkey sides!
NOTE: See "What to do with that carcass!" for a delicious broth made from turkey scraps.
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