Roast Turkey – St. Supéry Estate Vineyards & Winery
Brine turkey breast in cold water brine overnight, then roast at 425°F for crispy skin and perfect moisture. Rest before slicing and serving.
Ingredients
- 1 medium boneless turkey breast, about 5 lbs
- 900 grams sea salt
- 10 quarts room temperature water
- 4 whole garlic bulbs
- 1 pint honey
- 2 bunches thyme
- 2 bunches parsley
- 8 bay leaves, preferably fresh
- 50 grams black peppercorns
- 12 sprigs rosemary
- 12 whole lemons
- 10 quarts ice water
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