Roger Mooking on Cameo
Roger Mooking - Eat Your WordsRoger Mooking - Eat Your Words

Brined Turkey Breast

Loaded
 Crispy
 Perogies

  • (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.

Eat Your Words
Eat Your Words
Out Now
Listen + Download