Larissa Trifonova Prouse shares her Festive Holiday Meal and Lemon Brined Turkey Breasts are one of five recipes in this series: moist, delicious, and a novel flavour profile for turkey breast.
Course
Main
Cuisine
Canadian
Prep Time1hour30minutes
Cook Time45minutes
Total Time2hours15minutes
Servings8Servings
AuthorValerie Lugonja via Larissa Prouse via October 2012 House and Home Magazine
Ingredients
Ingredients for Brine:
12cupswater
½cupDiamond Crystal Kosher Saltbrand is important
3tablespoonshoney
3bay leaves
1 ½lemons cut into wedges
6garlic cloves unpeeledslightly crushed
6sprigs thyme
1tablespoonblack peppercorns
Ingredients for Turkey
2boneless turkey breast halves with skin
2tablespoonsvegetable oil
1lemoncut into wedges
5bay leaves
¼cupunsalted buttermelted
Instructions
Instructions for Brine:
Place all ingredients together in large pot; boil one minute over high heat
Remove from heat; cool
Pour into 6 litre container; refrigerate
Instructions for Turkey Breasts:
Place turkey in cold brine; refrigerate 12-16 hours turning and moving ingredients around once or twice
Remove from brine; rinse well with cold running water, pat dry with paper towel
Place in airtight container; refrigerate for up to 2 days before using
Instructions for Cooking:
Let turkey sit at room temperature for an hour
Preheat oven to 400F; heat oil in large non-stick frying pan over medium heat
Cook turkey, breast side down, 5 minutes (mine took 2.5 minutes); reduce heat to medium, cook until golden brown
Flip, cook one minute; place in roasting pan, skin side up
Add lemon wedges and bay leaves; brush turkey with butter
Roast, basting with butter, until thermometer inserted into thickest part reads155F, or 40-45 minutes
Rest, covered with foil, 20 minutes before slicing
Recipe Notes
One breast and one roulade is enough for 8 people if the turkey is a fair size. Freeze the other 2 portions for another meal.