Dry Brine Turkey Breast

• 分量: 8 servings
• 調理時間: 30 minutes
• 総時間: 1 day 2 hours 40 minutes

材料

1 tablespoon kosher salt

2 teaspoons dried parsley

½ teaspoon dried sage

½ teaspoon black pepper

½ teaspoon dried thyme

1 5-7 pound bone-in skin on turkey breast

1 carrot (roughly chopped)

1 celery stalk (roughly chopped)

1 small onion (roughly chopped)

2-3 sprigs fresh thyme

1 tablespoon avocado oil

1 cup chicken stock

1 tablespoon unsalted butter

手順

In a small bowl combine salt, parsley, black pepper, thyme and sage.

Pat the turkey breast dry with paper towels, then set on a rimmed sheet pan. Generously season the turkey with the salt mixture. You may not need to use all of the dry brine, but you want to cover the entire turkey breast surface with an even layer of salt. Let sit uncovered in the fridge for 24 hours.

When ready to cook. Remove from the fridge. Take a large rimmed baking sheet and scatter carrot, celery, onion and thyme all over, then place the turkey breast on top. Let sit at room temperature for about 1 hour.

Meanwhile, preheat the oven to 425˚F. Once the turkey has come to room temperature, rub the avocado oil all over the skin. Place in the oven and roast for 25 minutes. Rotate the pan, then add 1 cup chicken stock to the bottom of the pan. Roast for an additional 20 minutes, then brush with butter. Roast for 10 additional minutes or until the internal temperature registers 160˚F on an instant read thermometer. The final time will depend on the size of your turkey breast, be sure to check the temperature of the turkey to ensure proper doneness.

Remove from the oven and tent with foil. Let rest for at least 15 minutes, then carve from the bone and thinly slice.

If desired, use the pan drippings to make gravy.

栄養

• カロリー: 392 kcal
• 脂肪総量: 17 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 2.3 g
• トランス脂肪: 0.1 g
• コレステロール: 155 mg
• ナトリウム: 1266 mg
• 炭水化物総量: 5 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 57 g