|The finished product, YUMMY!|
First things first - Brine.
I first attempted brining after watching an Alton Brown episode on Thanksgiving turkey prep, and let me say that I don't think I could ever go back to not brining my turkey. It's just that good.
- 6 cups water
- 3/4 cup kosher salt
- 1/3 cup brown sugar
- 1 tbsp McCormick's Tuscan seasoning
- 1 teaspoon black peppercorns
- 2 (6-7 lb each) turkey breasts, thawed
- Cut the breast meat off the bones of each turkey leaving in one piece with the skin attached. Place each breast, skin-side up, into a lidded bowl.
- In a separate bowl, combine water, salt, brown sugar, Tuscan seasoning, and peppercorn. Mix thoroughly and pour half of the mixture over each turkey breast. Add enough water to each to cover the turkey. Cover and refrigerate 9-16 hours. I just toss it in the fridge overnight.
- 10-12 cups cold water
- 1 cup carrot slices
- 2 celery stalks, chopped
- 1 small onion, chopped
- 2-3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon celery seed
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons dried parsley
Take your turkey out of the fridge and rinse it.
Roll the meat of your turkey tightly in a cylinder shape (like pictured). Wrap the skin around and secure with kitchen twine or a metal kitchen skewer.
Place each breast in a separate greased 9"x13" pan.
Roast your turkey in the preheated oven for 20-25 minutes.
This is the part where your house really starts to smell good.
Lower the temp on your oven to 300 degrees.
Pull your turkey out of the oven, cover LOOSELY with foil, and place back in the oven.
Continue cooking for another hour and fourty-five minutes or so, until a meat thermometer read 165 degrees.
Let your turkey rest for 30 minutes then move them to the same pan, cover with one of your foils and refrigerate.
Once your turkey is completely cooled, slice thinly and enjoy on your favorite sandwich. Our favorite use for deli turkey is on a BLTA (bacon, lettuce, tomato, turkey, and avocado) sandwich. Mmmm, yum!