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Brined and Roasted Turkey Breast (11/22/2013)

Brined and Roasted Turkey Breast

1 gallon water
1 cup Kosher salt
½ cup brown sugar
1 teaspoon ground black pepper
1 small onion, chopped
2 cloves garlic, minced
½ cup apple cider vinegar.

3 tablespoons butter, room temperature
1 tablespoon brown sugar
½ tablespoons paprika
½ tablespoon seasoned salt
½ tablespoon chili powder
¼ tablespoon garlic powder
½ tablespoon cumin
½ teaspoon ground thyme
½ teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes

For pan:
1 celery stalk
1 small onion, quartered
1 cup chicken stock
6-8lb. turkey breast, thawed

Rinse the turkey breast under running water and drain. Combine the brine solution in a large re-sealable plastic bag or large, clean, bucket. Stir to dissolve salt and sugar as much as possible. Add the turkey breast, and seal the bag, removing as much air as possible, and place in refrigerator, top of breast facing downwards, for 8 hours or overnight, or, cover the bucket and place in a cool dry spot.

Preheat oven to 450-degrees F.

Remove the turkey from brine, rinse off the solution and pat dry with paper towels inside and out. Separate the skin from the top of the breast as much as possible. Combine the butter rub and massage about a teaspoon under the skin on both sides of the breast. Rub remaining rub over the outside of the turkey. Place celery and onion inside the cavity and place breast on rack in roasting pan. Insert a meat thermometer into the thickest part of the breast, away from any bones. Add the chicken stock to the bottom of the pan and place in oven. Immediately reduce oven to 400-degrees F. Cook for about 15 minutes. Baste with the stock from the bottom of pan every 15 minutes thereafter. Remove turkey when internal temperature reaches 160-degrees F. Remove vegetables from cavity if desired. Cover loosely with foil and let rest for at least 10 minutes before carving.

Roast the turkey for 15 minutes per pound. An 8-10 pound turkey breast should take about 2-2 ¼ hours.


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