Login to Save Like

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