Ingredients
- 6 quarts water
- 2 cups kosher salt
- 1 1⁄2 cups firmly packed light brown sugar
- 2 bone-in fresh whole turkey breasts, about
;11 lb. total - 9 Tbs. unsalted butter, at room temperature
- 1 yellow onion, unpeeled, quartered
- 2 large carrots, unpeeled, coarsely chopped
- 1 3⁄4 cups chicken stock or low-sodium
;canned chicken broth - 1⁄2 cup dry white wine
- 1⁄4 cup peanut or canola oil
- 1 Tbs. fresh lemon juice
- 7 cups turkey stock
- 1⁄4 cup cornstarch
- 1⁄3 cup minced fresh flat-leaf parsley
- 1 Tbs. fresh lemon juice
- 1 Tbs. minced lemon zest
- Salt and freshly ground pepper, to taste
Description
Soaking A Turkey In A Salt-and-sugar Solution Adds Moisture To The Meat. This Is An Especially Good Technique To Use With All-white Meat, Which Can Become Dry When Roasted. Soaking The Breasts After Brining In Fresh Water Prevents The Meat From Being Over
Williams-Sonoma
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