Simple and tasty. The fact that you’re not stuck with a ton of turkey (as you would be with an entire bird), this is definitely a recommended recipe. The leftovers are great on sandwiches and salads, too! Needs to brine overnight before roasting.
Total Time
3hr
5.0
1 Rating
Author: CaribbeanPot
Servings:
6
Ingredients
•
5
lb
Turkey Breasts
•
4
cups
Cold
Water
•
7
sprigs
Fresh Thyme
•
2
Tbsp
Chopped
Fresh Parsley
•
7
Black Peppercorns
•
5
Whole Allspice
•
4
cloves
Garlic
, crushed
•
1
Tbsp
Salt
•
1
Tbsp
Brown Sugar
•
1
Tbsp
Olive Oil
•
1
Large
Carrot
, roughly chopped
•
2
stalks
Celery
, roughly chopped
•
1
head
Garlic
, halved
•
1/2
Large
Onion
, halved
•
1
cup
Chicken Stock
or Water
•
as needed
Freshly Ground Black Pepper
Cooking Instructions
1.
In a large bowl place Water (1 cup) then add the Brown Sugar (1 Tbsp), Salt (1 Tbsp), Garlic (4 cloves), Black Peppercorns (7), Whole Allspice (5), Fresh Thyme (5 sprigs), and Fresh Parsley (2 Tbsp) and whisk. Try to be a bit rough to bruise the herbs so they release their flavors.
2.
Then Water (3 cups) and mix well. Be sure to have the water chilled as we don’t want to add the turkey to a warm brine. Place Turkey Breasts (5 lb) in a larger zipper bag or container with a lid and pour the brine into it. Seal and place the fridge over-night. Massage the turkey breast in the brine a couple of times to make sure it’s brined evenly.
3.
The next day, preheat your oven to 375 degrees F (190 degrees C). Remove the turkey from the brine, give it a rise under cold water and pat dry with paper towels.
4.
Line your roasting tray with the Celery (2 stalks) and Carrot (1). Place the Garlic (1 head) and Onion (1/2) on the baking dish as well.
5.
Now place the turkey breast on top of the vegetable bed and drizzle on the Olive Oil (1 Tbsp) to coat the skin and finish off with the Freshly Ground Black Pepper (as needed). Finally tuck the sprigs of Fresh Thyme (2 sprigs) under the turkey breast and pour in the Chicken Stock (1 cup). The final step before going into the middle rack in the oven is to cover with foil.
6.
Roast (covered) for 2 hours, then remove the foil and crank the heat up to 425 degrees F (218 degrees C) to develop that lovely golden color. It may take between 30 and 45 minutes, depending on the size of the breast you use. Feel free to sprinkle a little salt on top of the breast when you add the black pepper before it goes into the oven.
7.
Allow it to rest a bit before slicing, then serve and enjoy! Makes great leftovers for sandwiches and salads.
Nutrition Per Serving
CALORIES
599
FAT
10.6 g
PROTEIN
114.9 g
CARBS
3.7 g
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