Juicy Roasted Turkey Breast

Juicy Roasted Turkey Breast
Juicy Roasted Turkey Breast

I want to show you how to make a juicy roasted turkey breast. Turkey breasts are a good solution to smaller crowds but they can sometimes be dry and flavorless. I prevent that by first rubbing the breast with salt. This process is also known as dry brining and the final result is pretty fantastic.

You can do this with a whole turkey as well. In fact, you can start the process while the bird is still frozen. This will speed things up for you considerably. Watch me dry brine a whole turkey here. And look at the final result here A perfect, juicy, super flavorful turkey.

You will be able to feed about 6 people with a 3 pound turkey breast.

How to roast a juicy turkey breast –

1. Place the turkey breast in a deep pan. It does not matter if it is not fully thawed.
2. Dry the breast on all sides and inside the cavity.
3. Make your rub – 1 teaspoon of salt for every 2 pounds of meat. You can use plain salt or you can add spices, herbs and even citrus peel.
4. Rub the turkey breast on all sides and inside the cavity.
5. Place the pan into a plastic grocery bag and tie it loosely. Put it in the refrigerator.
6. The following day, remove the bag covered pan (do not uncover it) and rub the turkey with your hands —like a little massage. Put it back in the fridge.
7. That night, remove the pan from inside the bag and place the breast on a rack inside a roasting pan.
8. Dry the turkey breast well — on all sides and inside the cavity. Discard any rendered juices that are in the pan.
9. Place the roasting pan in the fridge — uncovered — and let the turkey dry up with the fans.
10. The next day — heat the oven to 450F (230 C). Remove the turkey from the fridge and allow it to come to room temperature for about 30 minutes.
11. Place the turkey into the oven and immediately reduce the heat to 350F (175C).
12. Cook for and hour. Insert a met thermometer into the thickest part of the breast, without touching the bone. You need to cook the breast until it registers 165F (74C).
13. Remove the turkey from the oven and loosely tent with aluminum foil.
14. Let the turkey rest for about 30 minutes.
15. Separate both breasts from the bone. Be careful not to break them. Slice the breast against the fiber and serve.

Print your recipe here /em>

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