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gallon water kosher salt brown sugar turkey breast unsalted butter freshly ground black pepper shallot garlic rosemary thyme bay leaf kosher salt freshly ground black pepper unsalted butter all-purpose low-sodium
Viewed: 72 - Published at: 3 years agoIngredients
- 1 gallon water
- 1 cup kosher salt, plus more for seasoning
- 1/2 cup firmly packed light brown sugar
- 1 (6 to 7) pound turkey breast, on the bone
- 8 tablespoons unsalted butter, melted
- Freshly ground black pepper
- 1 shallot, minced
- 4 cloves garlic, smashed
- 1 sprig rosemary, minced (about 1 tablespoon)
- 1 sprig thyme leaves, minced (about 1 teaspoon)
- 1 bay leaf
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
Method
- Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved.
- Cool to room temperature then submerge the turkey breast in the brine.
- Refrigerate for 4 to 8 hours.
- Remove the turkey from the brine and discard the brine.
- Pat the turkey breast dry and set aside.
- Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter.
- Season generously all over with salt and pepper.
- Put the turkey breast side up in a roasting pan.
- Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.
- (The breast temperature will continue to rise to 180 degrees F as it rests.)
- Pour any pan drippings into a degreasing cup or small bowl.
- Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock.
- Add the reserved fat to the roasting pan and place on a burner over medium-high heat.
- Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper.
- Cook until shallot is tender, about 3 minutes.
- Meanwhile, make a paste with the butter and flour in a small bowl, set aside.
- Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Bring to a boil and whisk in the flour mixture.
- Boil until sauce thickens to make a gravy, about 4 to 5 minutes.
- Adjust seasoning, to taste.
- Remove and discard the garlic and bay leaf.
- Serve.
