Friday, August 31, 2012

A Turkey Recipe from The Noble Pig

Doesn't that look yummy? And before you start calling me "the Noble Pig," I want you to know that The Noble Pig is the name of a vineyard and winery in Oregon. I stumbled upon the blog by accident and found this recipe.

I'm posting the recipe below, but I heartily encourage you to visit The Noble Pig and poke around the website for yourself. It's a lot of fun. I think Marcy might have to visit there. Vera, too.... And I'm almost certain Todd carries their wines.

Roasted Maple Glazed Turkey Breast
For the brine-
1/2 cup kosher salt
1/2 cup brown sugar
2 cups hot water
2 cups apple juice
4 cups ice

The first step to a tender and juicy turkey breast is through brining. This is a simple way to enhance flavor and moisture in roasted meat. This does not have to take long...two hours tops. Most of the flavor is absorbed in the first two hours anyway.

Dissolve salt and brown sugar in hot water in a 2-gallon resealable plastic bag. Stir in apple juice and ice. Make sure the brine is chilled thoroughly before adding the meat to prevent bacteria.

Trim away the ribs and wing bone as well as any excess skin around the breast. Submerge the breast into the cold brine and let sit 2 hours.
For the turkey-
1 6-8 lb bone in turkey breast or 1 3-4 lb bone in half-breast
1/4 cup maple syrup
1/4 cup butter, melted

Roast turkey breast side up on a rack sprayed with cooking spray over a shallow roasting pan. (Cover the roasting pan in foil to make clean up very easy.) Using a rack elevates the meat, allowing hot air to circulate easily around the breast. Using a shallow pan roasts the meat where as a high-sided pan inhibits air flow and ends up steaming the meat. Not good.

Preheat oven to 375 degrees and roast turkey in the upper third of the oven to get the best color.

If making a 6-8 pound breast, after one hour, baste breast with maple-butter mixture. Baste every 15 minutes until the temperature of the breast reaches 165 degrees. If you are making a 3-4 pound half-breast, start basting a half-hour after cooking and continue basting every 15 minutes until the temperature of the breast reaches 165 degrees. Make sure to insert your meat probe into the thickest part of the breast. I like to insert it at the thinnest end, going towards the thickest.

The basting itself provides flavor but because the breast is in the oven for a short period of time we need to hasten the browning process. The sugar in the maple syrup will promote browning and impart a nice, sweet taste.

After the breast has reached 165 degrees, remove from the oven and tent with foil for 15 minutes before serving.

1 comment:

city said...

thanks for sharing..