Sage-Brined Turkey Breast
Try a new spin on on a holiday classic. Brining turkey imparts flavour and creates a moist breast that will leave your mouth watering.
3 cups (750 mL) water
1/2 cup (125 mL) kosher salt (or substitute 1/3 cup [75 mL] table salt)
3 whole peppercorns
6 fresh sage leaves
2 sprigs fresh thyme
1/4 cup (60 mL) honey
1 clove sliced garlic, skin removed
4 cups (1 L) apple cider
2 cups (500 mL) ice cubes
2 kg turkey breast, skin on, bone in
Pepper to taste
In a large pot, bring water, salt, peppercorns, sage, thyme, honey and garlic to a boil. Take off heat; add cider and ice cubes. Once cooled, add turkey breast and refrigerate in the pot or in a large zip-lock bag for about eight hours, turning a couple of times. Before roasting, preheat oven to 350°F. Discard brine and rinse breast, pat dry and season with pepper. Place in a roasting pan and roast for about 90 minutes or until internal temperature reaches 74°C (165°F). Slice and garnish with some sage leaves, if desired.
Serves eight.
Per serving: 208 calories, 16 g protein, 5 g fat (2 g saturated fat), 24 g carbohydrates, 1 g fibre, 48 mg cholesterol, 731 mg sodium
