Brined Turkey Breast

Ingredients for Brined Turkey Breast

• 3850ml water

• 475ml sugar

• 475ml coarse salt

• 5 cloves of garlic, crushed

• 1 tablespoon pickling spices

• 1 fresh turkey breast, 9-5.0kg , deboned

• 6 cucharadas de mantequilla sin sal, derretida

• Pimienta negra

• 475ml chicken broth

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.

2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.

3. Preheat oven to 177°C. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.

4. Place turkey in the pan. Brush with 4 tablespoons of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey is golden brown and a meat thermometer inserted in the thickest part reads 74°C and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy .

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.