Brined and glazed turkey breast.

Name: Brined and glazed turkey breast.
Prep time: 48 h
Cook time: 2 h 30 min
Total time: 50 h 30 min
Cuisine: American
Ingredients: turkey breast (about 2.5kg), skin-on, wing bone in, back bone off; 2 tbsp extra virgin olive oil; JB'S SECRET TURKEY BRINE; 3 litres cold tap water; 225g (¾ cup) cooking salt, NOT table salt; 200g (1 cup tightly packed) brown sugar; 1 onion, peeled and roughly chopped; 5 garlic cloves, smashed; 10 sprigs fresh parsley; 5 fresh bay leaves (or 3 dried); 5 sprigs fresh thyme (or 3 tsp dried); 3 sprigs fresh rosemary (or 2 tsp dried); 1 tbsp black peppercorns; 1 tbsp cardamom seeds; 1 tbsp allspices; 14 whole cloves; 2 oranges, cut in half, juice squeezed into the brine and squeezed orange added too; CHRISTMAS GLAZE; 2½ cups orange juice (fresh, no added sugar) + ½ cup at the end to adjust the sauce (about 7-8 oranges); 320g (1⅓ cup) maple syrup (or honey); 320ml (1⅓ cup) apple cider vinegar (or white wine vinegar); 200g (1 cup tightly packed) brown sugar; 140g (½ cup) Dijon mustard; 5 tbsp extra virgin olive oil; 4 tsp ground allspice (or mixed spice); 2 tsp ground cinnamon; 2 tsp ground ginger; 2 tsp cooking salt; 2 tsp cracked black pepper; 4 tbsp (60g) unsalted butter, cold and cut into small cubes

11 steps

Prep:48hCook:2h 30min

Updated at: Thu, 07 Dec 2023 22:44:30 GMT

Nutrition balance score

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Ingredients

25 servings

2.5kgturkey breast

skin-on, wing bone in, back bone off

2 Tbspextra virgin olive oil

JB'S SECRET TURKEY BRINE

3 litrestap water

200gbrown sugar

peeled and roughly chopped

5garlic cloves

smashed

10 sprigsfresh parsley

5fresh bay leaves

or 3 dried

5 sprigsfresh thyme

or 3 tsp dried

3 sprigsfresh rosemary

or 2 tsp dried

1 Tbspblack peppercorns

1 Tbspcardamom seeds

1 Tbspall spices

14whole cloves

2oranges

cut in half, juice squeezed into the brine and squeezed orange added too

CHRISTMAS GLAZE

2 ½ cupsorange juice

fresh, no added sugar, + 1/2 cup at the end to adjust the sauce, about 7-8 oranges

320gmaple syrup

or honey

320mlapple cider vinegar

or white wine vinegar

200gbrown sugar

140gDijon mustard

5 Tbspextra virgin olive oil

4 tspground allspice

or mixed spice

2 tspground cinnamon

2 tspground ginger

2 tspcooking salt

2 tspcracked black pepper

60gunsalted butter

cold and cut into small cubes

spice rub

2 tspcooking salt

1 ½ tspground cumin

1 tspgarlic powder

½ tspground cinnamon

½ tspground ginger

½ tspground fennel

¼ tspground cardamom

¼ tspground cloves

Instructions

Step 1

Pour about ½ of the water into a pot large enough to contain the brine and (later) the submerged turkey. Add the remaining brine ingredients and bring to the boil, stirring until the salt has dissolved. Remove from the heat and pour in the remaining water. Allow it to cool completely (I let it cool for 30 minutes then refrigerate 1½ hours), then submerge the turkey in the brine, cover and refrigerate for at least 24 hours and up to 48 hours. (Weigh the turkey down with a small plate, if needed.)

Step 2

TO MAKE THE CHRISTMAS GLAZE

Step 3

Mix all the glaze ingredients except the butter in a medium saucepan. Place over medium heat and simmer for 25-30 minutes, until it is the consistency of honey (it makes about 3 cups).

Step 4

Remove the turkey from the brine 2 hours before cooking. Pat it dry with paper towels. Preheat the oven to 220C fan-forced (240C conventional). Line a large roasting tray with foil and place a rack on it (if you don’t have one, use scrunched-up balls of foil).

Step 5

Mix the ingredients together in a small bowl. Rub the 2 tablespoons of olive oil over the turkey breast then sprinkle the Christmas rub evenly all over.

Step 6

Step 1 Place the turkey on the rack, skin side up. Place in the oven then turn the temperature down to 160C fan-forced (180C conventional). Roast for 30 minutes.

Step 7

Step 2 Remove from the oven, dab with glaze then return to the oven for a further 1 hour, or until the internal temperature reaches 65C at the thickest part, dabbing with glaze every 15 minutes.

Step 8

Step 3 Switch the oven to grill, dab with glaze one more time and finish under the grill to caramelise for 3-5 minutes – DO NOT leave the oven during this step; the glaze burns easily.

Step 9

Step 4 Rest the meat for 20 minutes while you finish the sauce (the internal temperature should climb to 71C).

Step 10

Heat the leftover glaze in a saucepan over medium heat. Pour in the extra ½ cup of orange juice while whisking until you get a nice sauce consistency. Bring to a simmer and while still whisking, add the cold butter cubes a few at a time. The butter and juice will give the sauce a nice smoothness and brightness.

Step 11

Place the turkey on a serving dish. Decorate with orange wedges or peel, cinnamon sticks and thyme sprigs, if desired. Serve the sauce on the side. Slice turkey thinly and pour over the sauce to eat.

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