To get the perfect taste of the turkey breast, marinate it one day before you cook it.
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)
Fresh Parsley (2 Tbsp)
and whisk. Try to be a bit rough to bruise the herbs so they release their flavors.
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.
Turkey Breasts (5 lb)
in a larger ziploc bag or container with a lid and pour the brine into it. Seal and place the fridge overnight. Massage the turkey breast in the brine a couple of times to make sure it’s brined evenly.
The next day, preheat your oven to 190 degrees C (375 degrees F). Remove the turkey from the brine, give it a rinse under cold water, and pat dry with paper towels.
Line your roasting tray with the
Celery (2 stalks)
. Place the head of
Garlic (1 head)
on the baking dish as well.
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 (1/4 tsp)
Finally, tuck the remaining sprigs of
Fresh Thyme (2 sprigs)
under the turkey breast and pour on the
Chicken Stock (1 cup)
. Feel free to sprinkle a little salt on top of the breast when you add the black pepper.
Roast (covered) for 2 hours.
Remove the foil and crank the heat up to 218 degrees C (425 degrees F) to develop that lovely golden color. It may take between 30 and 45 minutes, depending on the size of the breast you use.
Allow it to rest a bit before slicing, then serve and enjoy! Makes great leftovers for sandwiches and salads.