Spiced Roast Turkey Breast
Brining in a blend of kosher salt, sugar, spices, and water infuses this turkey breast with a wonderful flavor and keeps it tender and very juicy. We give a range in brining time -- 24 hours for a mildly spiced flavor or up to 48 hours for a more robust one. Slice and serve hot or cold as a dinner entrée, or on rye bread with mustard for a hearty sandwich -- alongside a dill pickle and slaw.
- Prepare brine:In 2-quart saucepan, heat 1 cup water with sugar, salt, coriander seeds, pepper, and ginger to boiling over high heat. Reduce heat to low; cover and simmer 2 minutes. Remove saucepan from heat and add 3 cups ice water.
- Place turkey breast in large self-sealing plastic bag with brine and garlic. Seal bag, pressing out excess air. Place bag in bowl or in small roasting pan and refrigerate breast 24 to 48 hours.
- Preheat oven to 350 degrees F. Remove breast from bag; discard brine and garlic. Place breast on rack in small roasting pan (14 by 10 1/2 inches). Insert meat thermometer into thickest part of breast. Roast 1 hour and 10 minutes.
- Meanwhile, in cup, mix brown sugar and mustard. Brush mustard glaze over turkey breast. Roast 20 minutes longer or until temperature on meat thermometer reaches 165 degrees F (temperature will rise 5 degrees upon standing). Transfer breast to cutting board and let stand 10 minutes to set juices for easier slicing. Serve hot, or cover and refrigerate to serve cold.
Note:You may have to buy a bone-in breast weighing about 6 to 7 pounds. Ask the butcher to bone it for you (or do it yourself).
Video: Hidden secret to MOIST TURKEY BREAST ROAST RECIPE with gravy, dry brine super moist!
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