| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New imports, Meat – poul |
1 |
Servings |
INGREDIENTS
| 1 |
|
2 1/2 pound turkey breast, skin-on |
|
|
Brine: |
| 1 |
qt |
Water |
| 1/2 |
c |
Tightly-packed brown sugar |
| 1/2 |
c |
Kosher salt |
|
|
Dry spice mix: |
| 1 |
tb |
Whole black peppercorns |
| 2 |
ts |
Dried thyme leaves |
| 3 |
|
Bay leaves |
| 1 |
ts |
Whole cloves |
| 6 |
|
Garlic cloves,; roughly chopped |
| 1 |
ts |
Dried juniper berries |
|
|
Dry rub: |
| 1/3 |
c |
Crushed dried juniper berries |
| 1/4 |
c |
Coarsely-ground black pepper |
INSTRUCTIONS
In a small sauce pan, combine water, sugar and salt; bring to a boil,
stirring until solids dissolve. Remove from heat and add dry spice mixture.
Let cool. In a nonreactive container pour cooled brine mixture over turkey
breast until completely covered. Refrigerate, covered, for 48 hours.
Preheat oven to 250 degrees. Remove turkey from brine and rinse under cold
water. Dry thoroughly with paper towels. Using the palms of your hands,
press 2/3 of dry rub mixture onto skin side of breast. Press remaining
mixture onto other side. Place breast on a rack, skin-side down and bake
for 1 1/2 hours. Cool and wrap tightly in plastic. It will only improve in
flavor if aged for up to 1 week.
Yield: 2 1/2 pound Turkey Breas
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #227
Date: Fri, 27 Sep 1996 09:26:19 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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