Petto di tacchino arrosto con osso alle erbe

Ingredienti

• 8 cups water
• 1/2 cup kosher salt
• 1/4 cup molasses
• 4 cloves garlic smashed
• 1 Tablespoon whole black peppercorns
• 2 sprigs fresh sage
• 2 sprigs rosemary
• 2 lemons (cut in half)
• 4 cups ice
• 1 whole bone-in turkey breast (6 1/2 to 7 pounds)
• 3 cloves garlic (minced)
• 1 Tablespoon chopped fresh rosemary leaves
• 1 Tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 Tablespoons butter (softened)
• 1 Tablespoon lemon juice
• 1 cup dry white wine

Preparazione

1. 1

   --- Brine the Turkey ---

2. 2

   Brine: In a large stockpot, combine 4 cups of water, molasses, salt, pepper, herbs, and lemon. Heat until salt dissolves, remove from heat. Add the remaining 4 cups of cool water and 4 cups of ice.

3. 3

   Rest: Put turkey breast into a large pot. When the brine mixture is completely cooled and pour over they turkey. If the turkey isn't completely covered by water add enough to fully submerge. Place in refrigerator for 12 hours.

4. 4

   --- Roasting the Turkey Breast ---

5. 5

   Preheat the oven to 325 degrees F.

6. 6

   Herb Butter: In a small bowl, combine the garlic, herbs, salt, pepper, butter, and lemon juice to make a paste.

7. 7

   Smear: Remove the turkey from the brine and pat dry, Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin.

8. 8

   Wine: Place the turkey breast, skin side up, on a rack in a roasting pan. Pour the wine into the bottom of the roasting pan.

9. 9

   Roast the turkey for 2 hours to 2 1/2 hours, until the skin is golden brown and an instant-read thermometer registers 160 degrees F. When the turkey is done, cover it with a foil tent and allow it to rest at room temperature for 10 to 15 minutes. It should come up to 165 F degrees minimum.

10. 10

    Serve: To serve, slice the turkey into 1/4 to 1/3 inch pieces and spoon over pan juices. Or pour pan juices into prepared turkey gravy (see recipe link below) and serve gravy on the side. Garnish with lemon slices and fresh herbs.