Turkey Breasts Resting
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Author: She Who Shall Not Be Named Status: published Published: Sep 07,2007 license cc-by-nc-nd tags: turkey, wine, herbs, white wine, herb butter, roasted turkey breast, turkey breast,
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Share on TwitterI basted these sweethearts every 30 minutes with melted butter and white wine. Smells great. :) I have no idea what it tastes like.
*****UPDATE***********
They ended up tasting fan-TASTIC! Here is what I did to prepare them:
1. Brined the breasts in 1 1/2 cups of kosher salt, 1 1/2 cups of sugar, and a gallon of cold water. I brined them for about 4 hours, no longer. Since these are just the breasts, there is no need to keep them in the solution overnight, and I didn't want them to get too salty. After brining, I gave them a good rinse in cold water, patted them with paper towel, then put in the fridge to air dry for an hour or so. Took them out, patted them with paper towel again.
2. Made an herb butter (3 sticks of unsalted butter with fresh chives, thyme, and dried oregano) and put it under the skin and over it.
3. Cut up some carrot, onions, and lemon wedges and put them on the bottom of the roaster with a few whole cloves or garlic. Poured some chicken broth on that and some white wine.
4. Created a basting mixture of unsalted melted butter and white wine.
5. Roasted the breasts for 15 minutes at 425 degrees, basted, turned the pan around, and roasted again for another 15 minutes.
6. Another baste, turn the temp down to 325, then roast until the breasts reached 180 degrees, basting and turning the pan every 30 minutes. The turning was necessary because I had two breasts very close to each other. Turning the pan allowed for even browning.
I'd say that total time took about 2 hours. I could tell that the lemon and the wine added a zip to the gravy.
