Yield 2-4 servings
Use this recipe if you're only making turkey for a small number of people. It's a little trick that Founder Lynsie has picked up over the years, and also works great pulling double duty for school lunches. Making turkey for a crowd instead? Double or triple this recipe as a great alternative to lugging around a big bird! This turkey cooks in 1/3rd the time of a traditional turkey recipe and is great if you've got a bunch of "white meat only" fans at your dinner table!
For the Brine
1 cup brine seasoning mix *Combine 1/3 cup kosher salt, 1/3 cup brown sugar, 2 Tbsp of the following: garlic powder, whole cloves, and whole allspice, 2 tsp of the following: crushed bay leaves, red pepper flakes, onion powder, soy sauce
1 quart water
1 turkey breast (bone in or out)
For the Crust
2 Tbsp truffle or regular butter
3 Tbsp brown sugar
2 tsp salt
1 tsp red pepper flakes
2 Tbsp dried rosemary leaves, whole
For the Brine
Dissolve brine seasoning mix in water.
Add turkey breast and brine in a bowl or closed container for between 1-2 hours.
For the Turkey
Preheat oven to 475 F.
Drain turkey from brine, pat dry and place skin-side up in an ovenproof baking vessel with high sides, like a ceramic pie dish with 2 inch sides.
Cover evenly with butter then sprinkle on Crust mixture.
Scatter rosemary leaves on top and place in the oven for 20 minutes.
After 20 minutes, reduce oven temperature to 350 F and continue roasting turkey breast until golden brown and skin is crisp, about an hour or more, depending on the size of the bird.
Remove from oven, let rest 15-20 minutes, then slice thickly and serve over the Purple Mash (below).
Feel free to make this your way. Dried orange peel and Chinese five-spice for the crust? No problem. Maybe Herbes de Provence or a Italian twist? Have at it. Make this yours, just follow the technique for a perfectly roasted bird.
Recipe by Vie at https://getvie.com/2017/11/21/thanksgiving-vie-style/