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Article: Salt-Encrusted Turkey Breast ...
- Article from:
- The Washington Post
- Article date:
- November 19, 2008
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Salt-Encrusted Turkey Breast
6 to 8 servings
This is an old method of preparing turkey intended to be baked in
the village or town ovens while the cook went to Sunday services.
The beauty of a salt crust was not only that it held in all the
juices of the bird, but also that the crust could be sealed and
marked and thus protected against tampering. The skin should be
discarded before the turkey breast is carved.
If you'd like to try the recipe on a whole bird, a medium-size
turkey works best. If the turkey weighs more than 6 pounds, increase
the salt mixture accordingly (for a 12-pound turkey, double the salt
mixture).
MAKE AHEAD: The turkey breast can be roasted up to 2 days in
advance; ...