ROASTED TURKEY BREAST
Serves 6-8
1 1/2 cups kosher salt or 1/2 cup table salt
1 1/2 cups sugar
1 (6-8 pound) fresh, whole, bone-in, skin-on turkey breast, 
      rinsed
4 tablespoons unsalted butter:
3 tablespoons softened, 1 tablespoon melted
1/4 teaspoon pepper
1/2 cup water, white wine or stock
Mix salt and sugar in 1 1/2 gallons of cool water in large 
stockpot until completely dissolved. Set turkey breast in brine,
making sure it is submerged. Cover and  refrigerate for 5 hours.
Twenty minutes before roasting, adjust oven rack to middle 
position and preheat oven to 450 degrees. Mix softened butter
with pepper in small bowl. Set aside.
Remove turkey breast from brine. Rinse thoroughly under  cool 
running water and pat dry. Rub seasoned butter under breast 
skin. Brush the skin with melted butter.
Place turkey breast in the oven, wide neck end toward back of 
oven. Pour 1/2 cup water (or white wine or stock if you are 
making gravy) into pan bottom to prevent drippings from 
burning. Roast 15 minutes, then rotate roasting pan. Roast
until skin turns golden, 15 minutes longer. Reduce oven 
temperature to 325 degrees, continue to roast, rotating pan 
once more, until internal temperature in deepest part of breast
registers 160 to 165 degrees (depending on preference),
30 to 45 minutes longer. Let stand 20 minutes before carving. 
Note: If pressed for time, use twice as much salt and sugar in
brine and cut soaking time to 2 hours (Ed Note: Be CAREFUL).
DIANE ROSE'S TURKEY BRINE
For every gallon of cold water, use 1 cup kosher salt and 1/4 to
1/2 cup sugar. Add some lemons or other citrus fruit. (Cut fruit
into halves or wedges, squeeze juice into brine, and toss in the
fruit as well.) Add thyme or bay and some peeled, roughly 
chopped onions.
Submerge turkey in brine to cover in a clean bucket or pot and 
refrigerate or keep in a cool place overnight. Rinse turkey, 
discard brine and cook as you normally would.
Note: To figure out how much water you'll need, place turkey 
in the container, add water to cover, remove turkey and 
measure water.
 
BRINED ROAST CHICKEN
Serves 4
1 gallon boiling water
1 cup kosher salt
1 tablespoon cracked black peppercorns
1 (3 1/2- to 4-pound) chicken, giblets removed and rinsed
1 lemon, halved
2 sprigs rosemary
Combine water, salt and peppercorns in bowl, stirring to 
dissolve salt. Cool, then refrigerate until cold. Place  chicken 
breast-down in brine. Or place chicken and brine in gallon-size
zipper plastic bag. Refrigerate 12 hours.
Preheat oven to 450 degrees. Squeeze 1/2 lemon inside chicken
cavity; squeeze other half over chicken. Place both halves 
inside chicken.   Tuck rosemary sprig under each wing.
Roast 15 minutes, baste with pan juices. Turn oven down to 
325 degrees and continue to baste every 15 minutes for an 
additional hour. Remove from oven and let rest on cutting 
board for 10 minutes before carving.

Up ] Turkey Tips and Tricks! Chapter 1 ] Turkey Tips and Tricks! Chapter 2 ] Turkey Tips and Tricks! Chapter 3 ] Turkey Tips and Tricks! Chapter 4 ] Turkey Tips and Tricks! Chapter 5 ] Turkey Tips and Tricks! Chapter 6 ] Turkey Tips and Tricks! Chapter 7 ] Turkey Tips and Tricks! Chapter 8 ] Turkey Tips and Tricks! Chapter 9 ] Turkey Tips and Tricks! Chapter 10 ] [ Turkey Tips and Tricks! Chapter 11 ] Turkey Tips and Tricks! Chapter 12 ]

Saturday, November 30, 2002
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