![]() ![]() Melt the reserved frozen butter, and drizzle it over the turkey. After roasting, let it rest for at least 20 minutes, then remove the breast from the bone and slice. You can eat the turkey breast right away instead of freezing it. Transfer the turkey to a platter, and drizzle with some of the pan liquid. Wrap the dish tightly with foil, and reheat in the oven until the turkey is hot and the butter is melted, 40 to 50 minutes. ![]() Shingle the slices onto a large baking dish, pour in the stock and dot the turkey with slices of the frozen herbed butter. Remove the breast from the bone, and slice. To serve, preheat the oven to 350 degrees F. Two days before you plan to serve it, put the turkey breast in a baking dish and transfer it to the refrigerator to thaw. Wrap it well with plastic wrap and foil, label and date, and freeze, deep in the freezer, for up to 2 weeks. Place the breast on a rack set in a roasting pan, and roast, rotating as needed to ensure even browning, until the deepest part of the breast registers an internal temperature of 165 degrees F, 1 hour 45 minutes to 2 hours. Rub half the herbed butter under and over the skin of the turkey breast roll the rest into a log, and freeze. Pulse the butter, parsley, sage, thyme, paprika and cayenne in a food processor to combine. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Blot the breast dry all over with paper towels. Remove the turkey breast from the pot, and discard the brine. Let cool to room temperature.Īdd the turkey breast to the pot (use a plate to help submerge it if needed), cover and refrigerate for at least 12 hours and up to 1 day. Remove the pot from the heat, and add 4 quarts water. Let the turkey come to room temperature before popping it in the oven. The bird can sit uncovered in the refrigerator overnight, or you can cover it loosely with plastic wrap for 24 to 48 hours. The night before the big event, remove it from the brine and place it in a roasting panadding chopped onions, carrots and celery to the pan, if you like. Reduce the heat to a simmer, and cook for 10 minutes. Simply brine the turkey two to three days before Thanksgiving Day. Bring 1 quart water, 3/4 cup salt, brown sugar, peppercorns, bay leaves and lemon zest to a boil in an extra-large pot (large enough to hold the turkey breast). ![]()
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