This recipe can be used for a different, yet traditional Thanksgiving or Christmas dinner (with much less hassle than cooking the whole bird...). The brining step is important to make the meat juicier and tastier.
4 cups | water | 1 L | |
4 tbsp | coarse salt | 70 g | |
800 g | turkey breast roast, trussed, skinless | ||
paper towels | |||
2 tbsp | olive oil | 30 mL | |
4 | shallots, cut into large chunks | 160 g | |
1/3 cup | white wine | 85 mL | |
1/2 cup | orange juice | 125 mL | |
1/3 cup | chicken broth | 85 mL | |
1/3 cup | dried cranberries | 50 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
aluminum foil | |||
2 tbsp | butter, unsalted | 28 g |
Ask your butcher to prepare the roast and tuss it for you.
Be sure to precisely measure the salt amount and not to exceed the brining time, otherwise the final result may be too salty.
Keep the serving plates warm on the stove while roasting the turkey.
per 1 serving (240 g)
Amount % Daily Value |
Calories 350 |
Fat 12 g 18 % |
Saturated
4.6 g
24 % |
Cholesterol 120 mg |
Sodium 840 mg 35 % |
Carbohydrate 19 g 6 % |
Fibre 2 g 6 % |
Sugars 8 g |
Net Carbs 17 g |
Protein 40 g |
Vitamin A 9 % |
Vitamin C 22 % |
Calcium 3 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Fruits | 1 |
Vegetables | 1 |
Meat and Alternatives | 5 |
Fats | 2 |
It is awesome. Thanks SOSCuisine.