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Roasted Turkey Breast
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Submitted by:
John |
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This is quicker than a cooking a whole turkey and there is no fear of overcooking the white meat while the dark meat reaches its temperature. |
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INGREDIENTS:
- 1 whole , Turkey breast
- 1 1/2 cup(s) , Sugar
- 1 1/2 cup(s) , Kosher Salt
- 1 1/2 gallon(s) , Water
- 4 tablespoon(s) , Unsalted Butter
- 1 teaspoon(s) , Pepper
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| Instructions: |
Mix the salt and sugar in 1 1/2 gallons of cool water in a large, clean stockpot until completely dissolved. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate 5 hours.
Twenty minutes before roasting, move the oven rack to the middle position and heat the oven to 450° F. Mix 1 tablespoon softened butter with the pepper in a small bowl. Set aside.
Remove the turkey breast from the brine and rinse inside and out under cool running water, and pat dry. Release the skin on either side of the breastbone to form 2 pockets. Insert a piece of reserved skin flap under the released skin on either side of the breastbone point, pushing it as far into the breast as possible.
Rub butter under the released skin; brush the breast skin with melted butter. Place the prepared turkey, skin side up, on a lightly oiled adjustable roasting rack set in a roasting pan.
Place the breast in the oven with the wide neck end toward the oven's rear. Pour 1/2 cup water over the pan bottom to prevent the drippings from burning. Roast 15 minutes, then rotate the roasting pan. Roast about 15 minutes longer until the skin turns golden. Reduce the oven temperature to 325° F.; continue to roast the breast for about 30 to 45 minutes, rotating the pan once about halfway through cooking, until the internal temperature in the deepest part of the breast registers 160 to 165° F.
Remove the turkey breast from the oven. Let stand 20 minutes. Carve and serve. |
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