Roast Turkey Breast 2010

Roast Turkey Breast 2010

6lb turkey breast, thawed
1 cup sea salt
1/2 cup brown sugar
3 cups Welch's White Grape Cherry Juice
1 Tbsp onion powder
1 Tbsp sliced dehydrated garlic
1 tsp celery seeds
1 tsp Poultry seasoning
1 heaping Tbsp dried parsley
Iced Water
2 stalks celery, cut into 3 inch chunks
1 large onion, cut into large chunks
4 Tbsp softened butter
1 tsp dried thyme
1/2 tsp dried rosemary
1 cup white wine

Wash the turkey breast. In a large pot combine the salt, sugar, Juice, onion powder, garlic, celery seeds, poultry seasoning and parsley and stir until salt is dissolved. Place the turkey into the pot and add iced water to completely cover the breast. Keep chilled and let stand for about 6 hours. Remove turkey from brine and pat dry.

Place a small rack in a roasting pan (at least 2 inches deep) and place the turkey breast, skin side up on the rack. Place the celery and onion around the turkey. Combine the butter with the thyme and rosemary and rub under and over the skin of the turkey. Pour wine into pan. Cover tightly with foil making sure the foil is tented over the turkey and bake for 1 hour. Remove the foil and continue roasting for 1 - 1.5 hours or until turkey is completely cooked and browned.

Use the pan drippings to make gravy! This was truly a perfectly cooked turkey breast. It was very tender and extremely juicy and I'll definitely be cooking turkey like this again! Excellent flavor. No recipe, John and I both threw things into the brine and we're very happy with the results.