• (5 1/2 – 6 lb) Whole Turkey Breast, skin on, boneless
• Turkey Brine, recipe below
• 3 Tbsp Olive Oil
• Maldon Salt & Freshly Ground Black Peppercorn to taste

Place turkey breast in the room temperature brine and refrigerate, covered overnight (about 8-12 hours is ideal). 

Preheat oven to 350°F.

Have a large baking sheet or roasting pan ready with a rack.  Remove turkey from brine (discarding brine) and place breast skin side up on the rack.  Pat turkey dry with paper towel.  Coat skin evenly with olive oil and season skin with salt and pepper.

Roast until turkey is golden brown and thermometer reads 160°F in the thickest part of the breast, about 1 hour and 20 mins.  (Check earlier if yours is on the smaller side).  Let turkey rest at least 20 mins, lightly tented with foil, before slicing.

Slice and serve warm with Spiced Cranberry Ginger Sauce.

Turkey Brine

• 8 C Water
• 1/2 C Kosher Salt
• 1/2 C Brown Sugar
• 3 Bay Leaves
• 2 Thyme Sprigs
• 1/2 Tsp Whole Black Peppercorn
• 1/2 Tsp Whole Fennel Seeds
• 1/4 Tsp Whole Allspice
• 5 Whole Cloves
• 3 large Garlic Cloves
• 1 Lemon, halved
• 4 C Ice

In a large pot, combine all ingredients except for ice.  Bring to a boil to allow flavours to steep and salt/sugar to dissolve.  Remove from heat and add ice to help cool mixture down.  Let brine come to room temperature.  (Can be made ahead of time.)

• 1 C freshly squeezed Grapefruit Juice
• 1/4 C Honey
• 3 Campari Tomatoes, roughly chopped
• 2 Tbsp Red Wine Vinegar
• 3 whole Allspice
• 1/2 Tsp Five-spice Powder
• 1/4 Tsp Kosher Salt, optional
• 1/4 Tsp freshly ground Black Peppercorns
• 11 – 14 Lb fully cooked bone-in Smoked Ham, preferably fat cap intact

Bring ham out of the refrigerator at least 1 hour before roasting.

For the glaze, in a medium saucepan, add grapefruit juice, honey, chopped tomatoes, vinegar, allspice, five-spice, salt (depending on the saltines of the ham) and pepper. Bring to a boil, reduce to medium-low and cook, stirring once or twice, until the mixture is reduced down to the consistency of maple syrup, about 10 minutes. Press mixture through a fine mesh sieve into a clean bowl, discarding whole spices and tomato skin pulp in sieve. Set aside while you prepare the ham.

Position a rack in the bottom half of the oven. Preheat oven to 350 Fahrenheit.

Add ham to a large roasting tray with a splash of water. Score the ham’s fat cap or exterior in a crosshatch diamond pattern, just cutting until you reach the meat (don’t cut into the meat). Cover ham with a aluminum foil cover, sealing well and roast for 1 hour 30 minutes to 2 hours, or until warmed through with an internal temperature of 130 Fahrenheit when registered with a meat thermometer in the thickest part of the ham, nearest the bone.

Remove foil from ham, pull out roasting tray and evenly spoon over glaze. Add back to oven and baste with glaze every 10 minutes for 30 to 45 minutes, until sticky and shellacked. Add a splash of water to the roasting tray to loosen the glaze if it gets too thick.

Watching carefully as to not burn the exterior, turn the broiler onto high for a few minutes at the end to really get that crispy exterior. Remove from oven and rest for 15 minutes, then transfer to a cutting board to slice and serve.

Refrigerate any left overs for sandwiches, chopped in salads or for a pizza topping. Also, make sure to save that ham bone by freezing it until you are ready to make a rich flavourful stock.