Dry-brine your turkey breast: Pat-dry, then and rub with about 1 tablespoon of salt per 5 pounds of turkey, plus a few big pinches of freshly ground pepper. Place the turkey in a plastic bag or container, and refrigerate for up to 3 days. For the last 8 to 12 hours, let the breast sit uncovered in the refrigerator for the crispiest possible skin.Remove the breast from the refrigerator and rub with 2 tablespoons of softened butter, on and underneath the skin. Season all over with salt and pepper.
Roast for 90 to 105 minutes, until the meat in the thickest part registers 160°F on an instant-read thermometer, and the skin is crispy and golden.Historically I’ve loved dry-brining poultry, and not just for the shock value of my roommate opening the fridge door to a bare, raw chicken breast splayed between our other groceries like it owns the place. It’s a method meant to increase juiciness, while preserving and improving skin crispiness.
Dry-brining a turkey breast produced very moist, firm meat, more like the texture of high-quality deli turkey. While the skin did not crisp quite as effectively as I’d imagined based on my experiences dry-brining chicken, it did tighten and clench, almost as if the breast had had a facelift. The combination, while unexpected, was delicious.. Check out the full recipe for more details and tips.
Prepare a wet-brine: In a medium saucepan, heat 2 cups of water until warm to the touch. Add 1/4 cup of kosher salt and some peppercorns. Stir to dissolve the salt and cool completely. Add 2 cups of cold water and 1 turkey breast. Cover and refrigerate between 12 and 24 hours.Remove breast from brine and pat-dry with paper towels. Rub with 2 tablespoons of softened butter, on and underneath the skin. Season all over with salt and pepper. Place on a rack fit into a roasting pan.
Roast for 90 to 105 minutes, until the meat in the thickest part registers 160°F on an instant-read thermometer, and the skin is crispy and golden.This breast was a touch drier than the Dry-Brine Then Low-Heat Roast breast, and a touch less dry than the Low-Heat Roast breast, which is something I hope to never have to type again. Its skin was crunchier than that of either the Low-Heat Roast or the Dry-Brine Then Low-Heat Roast, though less crispy than that of the High-Heat Roast .
TURKEY&BRINE 🤮🤮🤮🤮🤮🤮🤮
Leave it on the farm and go for chicken instead much nice 👍
Throw it in the bin and cook beef instead?
I believe the question that should be asked is “why, in the 21 century, do we still feel it’s acceptable to kill millions of sentient beings, just so we can masticate on their flesh?”. A celebration of death, nothing, as far as I’m concerned, to be giving thanks for. 💚🦃💚🦃💚
Why do you need to kill a turkey?
I now automatically shun any link that purports to be the BEST way to do anything. So tired.
America's Test Kitchen Slow Cooker Revolution.
turkey not required