|
|
Article: Brined Roasted Turkey Breast
- Article from:
- The Washington Post
- Article date:
- November 18, 2007
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
|
Brined Roasted Turkey Breast
With White Wine Pan Sauce
6 servings
This is an elegant way to serve a smaller amount of moist,
flavorful white turkey meat at the holiday meal. It calls for 2 cups
of Semolina and Root Vegetable Dressing, a related recipe. Although
there are several steps, the work can be done days ahead.
MAKE AHEAD: Prepare and refrigerate the brine up to 2 days before
you plan to brine the turkey. Debone the turkey breast, reserving
the turkey tenderloins and any extra meat for another use, 1 day in
advance. Prepare the brine and brine the turkey, allowing 1 hour per
pound. (When we deboned a 7-pound turkey breast and trimmed excess
meat, the remaining breast and skin weighed ...