- (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.)
Crispy
Perogies
- 24
pc
premade
frozen
Perogies
- Oil
for
shallow
frying
Boil
perogies
as
directed
on
package
then
drain
well
and
place
on
a
tray
in
a
single
layer,
making
sure
the
perogies
don’t
touch,
so
that
they
wont
stick
together.
Allow
them
to
cool
fully
and
absorb
any
surface
water
that
may
have
been
on
the
surface
of
the
dough.
Preheat
a
medium
sized
high
sided
skillet
filled
with
vegetable
oil
to
350
degrees
Fahrenheit.
Using
wooden
chopsticks
or
a
slotted
spoon,
very
gently
place
a
few
perogies
in
the
oil
making
sure
to
not
crowd
the
pan.
Once
golden
brown
on
one
side
flip
and
cook
till
golden
brown
on
the
other
side.
Gently
remove
crispy
perogies
from
the
pan
with
chopsticks
or
slotted
spoon
and
place
on
a
tray
lined
with
2
layers
of
paper
towels.
Smoked
Turkey
- 1
Tbsp
Vegetable
Oil
- 1⁄2
lb
lean
Ground
Turkey
- 1⁄2
Tsp
Smoked
Paprika
- 1⁄2
Tsp
freshly
ground
Black
Peppercorns
- Kosher
Salt
Preheat
a
medium
sized
skillet
to
high
heat
then
place
vegetable
oil
in
the
pan.
Place
turkey
meat
flat
in
a
single
layer
and
allow
it
to
brown,
don’t
move
it
around,
sprinkle
evenly
with
smoked
paprika
and
black
pepper.
When
the
meat
is
well
browned
after
about
3
minutes,
flip
and
start
to
“chop
up”
the
meat
in
the
pan
using
a
wooden
spoon.
Once
the
meat
is
fully
browned
the
size
of
bacon
bits,
season
with
salt
to
taste.
Transfer
to
a
tray
to
cool
to
room
temperature.
Plating
- 1⁄4
C
Sour
Cream
in
a
squeeze
bottle
or
plastic
wrap
“piping
bag”
- 3
Tbsp
finely
chopped
fresh
Chives
Place
fried
perogies
on
a
platter,
drizzle
with
sour
cream,
sprinkle
with
sautéed
turkey
and
chopped
chives.
