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Dry Brined Turkey Breast Recipe

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This recipe for Dry Brined Turkey Breast is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 days before:
Fresh turkey breast bone in Make herb butter White wine, chicken broth Herbs for cavity and also lemons
Dry brine: 3 T salt, 1 T rosemary or herbs minced, lemon zest and rub inside and out.
Plastic wrap and refrig 1-2 days. 1 day before roasting, remove wrap and leave open in refrig.
Another brine: 1-2T peppercorns, 2 t. coriander seeds, bay leaf--toast until fragrant then cool. Crush or grind Mix with salt 3 T or more, 1-2 T brown sugar, lemon and orange zest.
Another brine:
Fennel, chili, and maple
6 whole star anise
2 T fennel seeds
1/2 c kosher salt,
1/4 c. maple syrup or 3 T brown sugar
1 T fresh thyme leaves
2 t crushed red pepper flakes
Toast star anise and fennel seeds, stir about 2 minutes until fragrant. Transfer all to food processor and pulse to blend
Can be made ahead and chill up to 3 days
Directions:
Directions:
Preheat oven to 425º
Rinse and pat dry the turkey. Loosen skin and use 4 T. herb butter under and over.
Lemon halves and herbs in cavity. Salt and pepper inside and out.
Breast up on rack.
Add 1 c. white wine.
Chicken broth for later
Roast 30 min then turn oven to 350. Baste every 20-30 min add more broth if needed. Last 30 minutes I baste with William Sonoma maple bourbon basting sauce (lovely brown)
Internal temp to 165. Rest 10-15 minutesº
Personal Notes:
Personal Notes:
Herb butter: 4 T. butter, 1 t. minced herbs like thyme, rosemary, sage, parsley, 1/8 t. salt. form into log in plastic wrap and refrig or freeze
I double this and rub under skin and outside of turkey.
I do 2 of these for Thanksgiving

 

 

 

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