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Foolproof Turkey Breast

Foolproof Turkey Breast
Prep Time
1h
Cook Time
2h 15 min
Yields
8 - 10 servings

There’s no need to be intimidated by turkey when Thanksgiving and the holidays roll around with this foolproof recipe from Guy.

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ingredients

Turkey

1
(14 to 16-lb) fresh turkey
Brine, recipe follows
1
Tbsp dry rubbed sage
½
tsp granulated garlic
½
tsp granulated onion
1
tsp salt
1
tsp pepper
1
tsp oregano
1
tsp thyme
1
lemon, zested
1
Tbsp canola oil

For Brine

6
qts water
8
cups ice cubes
1
cup kosher salt
cup brown sugar
½
cup molasses
7
leaves sage
1
Tbsp black peppercorns
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directions

Step 1

Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.

Step 2

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.

Step 3

Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.

Step 4

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.

Step 5

Remove from refrigerator and let rest on counter for 15 minutes

Step 6

Preheat oven to 425ºF while turkey is resting.

Step 7

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 375ºF. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170ºF on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.

Step 8

Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.

Step 9

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.

Step 10

Yield: brine for 1 turkey breast (10 pounds);

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