This a simple turkey breast that is easy to make without too much fuss. Cooking turkey can be a really long and laborious process that often requires brining or seasoning for several days. Ina Garten published a recipe specific for turkey breast, rather than the whole bird, on her Barefoot Contessa website. Makes 2 litres 200g coarse salt 100g golden caster sugar 2 bay leaves 5 peppercorns 1 orange, zested. The Barefoot Contessa's turkey breast recipe requires 11 ingredients, including the turkey. This is a dry brine… The Very Best Turkey: Ina Garten’s Perfect Roast Turkey Ina’s bird was the clear winner. 09 of 09. Though, unlike the two previous years, I decided to brine my turkey – a technique which I had not yet tried. This year, I stuck with Ina Garten’s recipe for roast turkey. A great Turkey Brine Recipe is the difference between a good Thanksgiving turkey and a great one that people will be talking about for years to come. In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water. Here are my cooking notes for this recipe: The turkey roasts in the oven for about 1 1/2 hours until golden and juicy. In a wet brine, a bath of salt-infused water saturates the meat. I usually brine my turkey. Nov 17, 2018 - A start-to-finish review of Ina Garten's turkey and dry brine recipes — along with at-home tips and takeaways for making both even better. Turn turkey breast side down. Stir until salt and sugar dissolve. Place turkey on a wire rack set snugly inside an 18- x 13-inch rimmed baking sheet. Garten's recipe calls for white wine, olive oil, garlic, lemon juice, dried … To keep the turkey skinny, remove the skin before or after craving. Brining – the process of immersing the meat in a salt-water mixture – works to dry and salt the meat by osmosis. This year it’s just DH & me. Garten recommends using an 8-10 pound turkey. Her dry brine with a lemon-and-herb salt was easiest to handle and yielded fabulous results with moist, flavorful meat and nice pan drippings for gravy, and neither were too salty. A start-to-finish review of Ina Garten's turkey and dry brine recipes — along with at-home tips and takeaways for making both even better. Two or three days before you plan to roast the turkey, combine 3 tablespoons of salt, 1 tablespoon of minced thyme, and the grated zest of one lemon. That was not long after Year One of turkey brining, or what many people refer to as 1999. Dry brine turkey is the easiest way to get a moist and flavorful turkey on your table for Thanksgiving dinner. Preheat the oven to 350 degrees. If you are brining a 20-pound turkey, it should brine for at least 20 hours, so plan accordingly. After a nice, long soak, pat dry, slather with butter and a sprinkle of salt and pepper, maybe some poultry seasoning. Put the turkey in a large roasting pan, discarding any juices in the dish. To stuff or not to stuff? To make this Herb-Roasted Turkey Breast, you start by rubbing a bone-in turkey breast with dry brine, and letting it sit in the fridge for about eight hours. Ina makes a dry brine for her turkeys. Top turkey dry brine recipes A couple of days before Thanksgiving, rub your turkey inside and out with salt, thyme, and lemon zest. Rinse the Bird . Place the onion, lemon, and thyme sprigs in the cavity. Simple 5% wet turkey brine. Ina Garten published a recipe specific for turkey breast, rather than the whole bird, on her Barefoot Contessa website.. The difference between the two brining options comes in how the salt works. To brine or not to brine? For a smaller bird or turkey breast, brine no longer than 12 hours. There is an overwhelming amount of turkey recipes out there,… Continue to 9 of 9 below. This really is related to Ina Garten Brined Turkey Breast. Put turkey in brine and refrigerate or ice overnight, at least 12 hours. A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. By the time your turkey has finished brining, a fairly good amount of salt has settled on the skin. https://cooking.nytimes.com/recipes/1018390-jamaican-spiced- Flip turkey about halfway through brining process. Leah Maroney. I wouldn’t. I have always only done a wet brine, so doing a dry brine really intrigued me. The other one I tried out was Ina Garten’s (the Barefoot Contessa) Herb-Roasted Turkey Breast. The turkey world is complicated – dare I say, over complicated. Tuck wing tips under turkey (so they don’t burn when roasted). It looked simple but still bright in flavor, which is right up my alley. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist. Should I cut the turkey up in pieces, spatchcock the turkey, or just leave it whole? Put all the ingredients in a pan and add 1 litre of water, bring to a simmer and stir to dissolve the sugar and salt. To roast, fry, smoke, or grill? The water solution pumps up the amount of liquid in the bird by as much as 40 percent, but the salt also helps the muscles retain the liquid during cooking. Be sure to plan days ahead! Adapted from "Barefoot Contessa How Easy is That?" Investing in a great turkey, rather than a chicken breast, really is a wise financial decision. Add 1 litre cold water and leave the brine to cool completely. Mods:2c raw sugar,sub 1 heap tbsp.allspice for mustard/anise to cooking Between its 5-star rating and Ina Garten's reputation for perfection, Ina's turkey is, arguably, the most popular bird on the internet. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Serves 12 (Skinny Facts for 1 serving is based on 5 ounces turkey breast, skin removed) Food Fact This recipe is from Ina Garten’s Cookbook, Barefoot Contessa Parties! 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