While grocery shopping a few days ago I saw a turkey breast roast. I'm not sure I'd actually seen one before although I have heard of them. I brought one home and went looking for ideas on how to roast it. I'd never brined anything before so I checked on line for instructions and then put together my own seasonings for the roast.
t was very good, nice and moist and I'll make it again. You will need to leave the turkey in the brine overnight so plan ahead. Here is what I did -
- 1 3 pound turkey breast roast. (Look for a turkey breast roast - it is rolled together with an elastic mesh holding it together which remains around the roast while you cook it.)
For the brine
- 1 gallon cold water
- 1 cup coarse or Kosher salt
- 1/2 cup brown sugar
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole allspice
- 8 - 10 cups ice
- Using a large soup pot, bring brine ingredients (except ice) to a boil, stirring until salt and sugar are dissolved.
- Let brine cool to room temperature.
- Add turkey roast and ice, weight down the roast if needed to keep it covered in the brine..
- Cover pot and place in refrigerator for 8 hours or overnight.
- Just before roasting drain roast, rinse well and blot dry with a paper towel. Discard brine.
Seasoning for the roast
- 3 cloves garlic, minced
- 1/4 cup chopped fresh herbs - I used rosemary, lemon thyme and a bit of sage
- 1 tablespoon grainy mustard
- 1 teaspoon salt
- 1 teaspoon seasoned pepper (like Montreal steak spice)
- 1/2 cup orange juice
- 2 tablespoon olive oil
- 1/2 cup white wine or apple juice
- 1/4 cup water or chicken broth
- Preheat oven to 325º F.
- Place all seasoning ingredients in a bowl, mixing until blended.
- Place roast in a roasting pan and pour seasoning mixture over it, making sure the herbs and mustard grains coat the top of the roast.
- Roast uncovered for 30 minutes
- Baste with liquid from the pan.
- Continue roasting, basting every 20 minutes or so until meat thermometer reads 150º. It will take approximately 50 - 80 minutes, depending on the size of your roast. Add more wine or orange juice if needed.
- Remove from oven and let rest for 15 minutes before slicing.
- Make a sauce from the pan juices, adding some liquid if needed (water and orange juice or wine). Thicken with flour and cold water mixed together. Bring to a boil, stirring constantly, season with salt and pepper to taste and serve alongside the roast..