Thanksgiving gatherings are more intimate due to the current climate with COVID. This year I, like so many others, am changing my travel plans and keeping things more low key.
Rather than making a 15 or 20 pound turkey for just a few people, a turkey breast is perfect for just two people. Easily brine two turkey breasts and double the recipe for a family of four. Why brine the turkey? The meat absorbs the extra liquid and salt and results in a much juicier and flavorful meat.
This method is great for a leaner meat like turkey breast which tends to dry out fairly easily, since it’s similar to the white meat of a chicken breast while the cider gives it a great flavor.
½cupkosher salt,plus additional as needed, divided
12 to 3pound boneless, skin-on turkey breast
2tablespoonsunsalted butter,cut into slices
2tablespoonsextra-virgin olive oil
Freshly ground black pepper,as needed
In a large saucepan bring the apple cider, salt, allspice and bay leaves to a boil, stirring until the salt has completely dissolved. Remove from heat and add 3 cups of cold water. Move the brine to a large mixing bowl.
Let the brine cool completely then add the turkey breast and submerge, adding a plate on top to weigh it down. Cover and refrigerate overnight.
Heat oven to 375ºF.
Remove the turkey from the brine and pat dry, discarding the brine. Add the turkey to a roasting pan then use your fingers to gently separate the skin from the meat.
Slide the slices of butter under the skin. Drizzle the turkey with olive oil and season with salt and pepper.
Roast the turkey breast until the internal temperature reaches 165ºF, about 45 minutes. If it needs more time continue to check the temperature every 10 minutes.
Remove the turkey from the oven to a cutting board, cover and let rest for 10 to 15 minutes. Cut into slices and serve hot or at room temperature.
DID YOU MAKE THIS?
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