• 1/11 Nat'l Milk Day - 5

    From Dave Drum@1:2320/105 to All on Wed Jan 10 16:20:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buttermilk-Brined Turkey Breast
    Categories: Five, Poultry, Dairy
    Yield: 5 Servings

    2 c Buttermilk
    33 g (2 tb) fine sea salt
    2 1/2 lb Half turkey breast; on or
    - off the bone

    One to two days before you plan to cook, place
    buttermilk and salt in a gallon-size resealable plastic
    bag and stir to dissolve salt. Place turkey breast in
    the bag and seal carefully, expelling the air. Squish
    the bag to distribute buttermilk all around the turkey,
    place on a rimmed plate, and refrigerate for 24 to 36
    hours. If you're so inclined, you can turn the bag
    periodically so every part of the turkey gets marinated,
    but that's not essential.

    Two hours before you plan to start cooking, remove the
    turkey from the plastic bag and scrape off as much
    buttermilk as you can without being obsessive. Discard
    buttermilk, set the breast on a rimmed plate and bring
    it to room temperature.

    Position a rack in the upper third of the oven and set
    @ 425-|F/218-|C. Place breast skin-side up on a rimmed
    baking sheet lined with a wire rack or parchment paper.

    Place baking sheet on the prepared oven rack and roast
    the turkey until an instant-read thermometer inserted
    into the deepest part of the breast without touching
    bone registers 150-|F/66-|C, about 40 minutes for a
    boneless breast or 50 minutes for a bone-in breast.
    (You may want to tent the breast with aluminum foil
    if itrCOs darkening too quickly.)

    Transfer turkey to a cutting board or platter and allow
    to rest at least 15 minutes before carving.

    By: Samin Nosrat

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen


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