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Brined Turkey Breast Recipe

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The Chef & The Dish

Brined Turkey Breast Recipe


Recipe from Chef Ted's kitchen


½ c. bourbon

½ c. whole grain mustard

4 c. water

½ c. maple syrup

¼ c. salt

2 tbs. chopped fresh sage or dried sage

Olive oil

Roasting pan

METHOD:

Mix all ingredients together.


Place turkey breasts in brine, making sure all the meat is submerged. Cover and place in refrigerator for 12-24 hours. (Alternatively place each breast in a plastic bag and fully submerge in brine.)

Remove breasts from brine and pat dry. In a pan large enough to hold the meat (two pans are fine if the breasts are large) add enough oil to cover the bottom of the pan. Over medium to medium-high heat, get the pan hot enough so it barely begins to smoke.

Add the breasts skin side down. Sear for five minutes then lower heat to medium-low. When the skin side is golden, turn and cook the other side for about ten minutes, keeping heat on medium-low.


Transfer to a roasting pan and cook until thermometer reads 160 degrees (about 15 minutes per pound of turkey.)


Remove and allow to rest for at least 15 minutes before slicing.

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