Turkey Breast for Dummies

Ingredients:

Turkey

• 1 fresh turkey (6.4 - 7.3 kg)
• Brine (see ingredients below)
• 1 tbsp. dried sage
• 1/2 tsp granulated garlic
• 1/2 tsp granulated onion
• 1 teaspoon of salt
• 1 teaspoon pepper
• 1 tsp oregano
• 1 teaspoon thyme
• Zest of 1 lemon
• 1 tbsp. l. canola oil

Brine

• 6 liters of water
• 8 cups of ice cubes
• 1 cup coarse salt
• 1/3 cup brown sugar
• 1/2 cup molasses
• 7 fresh sage leaves
• 1 tbsp. black peppercorns

Preparation:

1. Remove the turkey legs and wings, or have your butcher do it for you. Set them aside for the broth.
   
   Place the turkey breast in a large pot or double-lined, clean plastic bag. Once the brine has cooled completely, pour it over the turkey and refrigerate for 12 hours.
   
   Rinse with cold water for 5 minutes, strain well and pat dry with a paper towel.
2. In a small bowl, combine the dry spices and lemon zest. Rub the turkey with canola oil, sprinkle lightly with the spice mixture, and spoon the remaining mixture inside. Cover loosely and refrigerate for 4 hours.
   
   Remove the turkey from the refrigerator and let it rest on the counter for 15 minutes.
3. During this time, preheat the oven to 220°C.
   
   Place the turkey breast-side down on a rack in a large, deep baking dish and roast for 35 minutes. Carefully turn the turkey over and reduce the temperature to 375°F (190°C). Continue roasting for 1 hour 45 minutes, or until a candy thermometer inserted into the deepest part of the breast registers 175°F (77°C). Check every 15 minutes after 1 hour of cooking.
4. Remove the turkey from the oven, cover with foil, and let it rest in the pan for 10 minutes. Slice and serve immediately.
   
   For the brine: In a large saucepan, combine 3 quarts of water, 1 cup of coarse salt, brown sugar, molasses, sage leaves, and peppercorns. Heat until the salt dissolves and remove from heat. Add 3 quarts of cold water and 8 cups of ice.
   
   Exit: brine for marinating 1 breast (5.5 kg turkey)