Sage-Brined Turkey Breast
Try a new spin on on a holiday classic. Brining turkey imparts flavour and creates a moist breast that will leave your mouth watering.
Best Health Magazine, December 2011; Photo by Ryan Szulc
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 3 cups water
- 1/2 cup kosher salt (or substitute 1/3 cup [75 mL] table salt)
- 3 whole peppercorns
- 6 fresh sage leaves
- 2 sprigs fresh thyme
- 1/4 cup honey
- 1 clove garlic sliced, skin removed
- 4 cups apple cider
- 2 cups ice cubes
- 2 kg turkey breast skin on, bone in
- pepper to taste
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large pot, bring water, salt, peppercorns, sage, thyme, honey and garlic to a boil. Take off heat; add cider and ice cubes.
- Once cooled, add turkey breast and refrigerate in the pot or in a large zip-lock bag for about eight hours, turning a couple of times.
- Before roasting, preheat oven to 350°F. Discard brine and rinse breast, pat dry and season with pepper. Place in a roasting pan and roast for about 90 minutes or until internal temperature reaches 74°C (165°F). Slice and garnish with some sage leaves, if desired.
Recipe Notes
Per serving: 208 calories, 16 g protein, 5 g fat (2 g saturated fat), 24 g carbohydrates, 1 g fibre, 48 mg cholesterol, 731 mg sodium
