Turkey Breast (Approx. up to 3kg)

Pick up from our store in Rockdale. We will have your order ready for you within the hour if you order before 2pm.

Herb Roasted Turkey Breast.

Ingredients:

• 1 whole turkey breast (bone-in, skin-on), about 1.8-2.7 kilograms
• 30 millilitres (2 tablespoons) olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 2 teaspoons dried sage
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 240 millilitres (1 cup) chicken or turkey broth
• 120 millilitres (1/2 cup) white wine (optional)

Instructions:

1. Preheat the Oven:
Preheat your oven to 175°C.

2. Prepare the Turkey Breast:
Rinse the turkey breast under cold water and pat it dry with paper towels.

Place the turkey breast on a cutting board, and if necessary, trim any excess skin or fat.

3. Season the Turkey:
In a small bowl, mix together the dried thyme, rosemary, sage, garlic powder, onion powder, paprika, salt, and pepper.

Rub the turkey breast with olive oil, ensuring it's well-coated.

Sprinkle the herb and spice mixture evenly over the entire surface of the turkey breast, massaging it into the skin.

4. Truss the Turkey:
If your turkey breast has a bone, consider trussing it with kitchen twine to help it cook more evenly.

5. Prepare the Roasting Pan:
Place a roasting rack in a roasting pan. Pour the chicken or turkey broth into the bottom of the pan. If desired, add white wine for extra flavour.

6. Roast the Turkey:
Place the seasoned turkey breast on the roasting rack, skin side up.

Roast in the preheated oven for approximately 20 minutes per kilogram, or until the internal temperature reaches 74°C.

Baste the turkey with pan juices every 30 minutes to keep it moist.

7. Check for Doneness:
Use a meat thermometer to check the internal temperature in the thickest part of the turkey breast. Ensure it reaches 74°C for safe consumption.

8. Rest the Turkey:
Once the turkey is done, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, keeping the meat juicy.

9. Carve and Serve:
Carve the turkey into slices and arrange on a serving platter.

Serve the turkey breast with your favourite sides and enjoy!

This herb-roasted turkey breast is flavourful and moist, making it a perfect centrepiece for a smaller gathering or a delicious addition to your holiday table.

Brining is a great way to add flavour and moisture to your turkey. Here's a simple and delicious brine recipe for a turkey:

Ingredients:
3.8 litres of water
240 grams of kosher salt
200 grams of brown sugar
15 grams of black peppercorns
15 grams of whole cloves
15 grams of allspice berries
15 grams of dried thyme
15 grams of dried rosemary
15 grams of dried sage
15 grams of dried marjoram
15 grams of dried parsley
15 grams of dried bay leaves
Instructions:

1. Prepare the Brine:
In a large pot, combine 3.8 litres of water, 240 grams of kosher salt, and 200 grams of brown sugar.
Place the pot on the stove over medium heat and stir until the salt and sugar dissolve.
Add 15 grams each of black peppercorns, whole cloves, allspice berries, dried thyme, dried rosemary, dried sage, dried marjoram, dried parsley, and dried bay leaves to the pot. Stir well.

2. Bring to a Boil:
Bring the brine mixture to a boil. Once it boils, reduce the heat and let it simmer for 10-15 minutes to allow the flavours to meld.

3. Cool the Brine:
Remove the pot from the heat and allow the brine to cool completely. You can speed up the cooling process by placing the pot in an ice bath or transferring the liquid to a large container and refrigerating it.

4. Prepare the Turkey:
Make sure the turkey is completely thawed and remove any giblets or neck from the cavity.
Place the turkey in a brining bag or a large food-safe plastic bag.

5. Brine the Turkey:
Pour the cooled brine over the turkey, making sure it is fully submerged. Seal the bag and place it in the refrigerator. Let the turkey brine for at least 12-24 hours. You can also brine it for up to 48 hours for a more intense flavour.

6. Rinse and Pat Dry:
After brining, remove the turkey from the brine and rinse it thoroughly under cold water to remove excess salt. Pat the turkey dry with paper towels.
Now your turkey is ready to be roasted or cooked according to your favorite recipe. Enjoy the flavorful and moist results from the brining process!