YIELDS | 8-10 SERVINGS
PREP TIME | 5 MINS plus marinating time
COOK TIME | 1-1/2-2-1/2 hours
Brining the turkey and rubbing it in these wonderfully fragrant spices make this dish so moist it will melt in your mouth. Plus you won’t believe the beautiful crust it develops for a show stopping presentation. This recipe can also be used to prepare different takes on chicken, lamb, and pork. I like to serve my Maple, Bacon Brussel Sprouts recipe with this dish. You may wish to make an extra batch of cumin chili rub and store it for future meals.
• 4- to 6-lb turkey breast with skin
• 3 quarts water
• 1⁄2 cup coarse kosher salt
• 1⁄4 cup agave nectar
• 1⁄2 cup orange juice
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon cayenne pepper
1. Pour kosher salt into 3 quarts of warm water ,or enough to cover breast, and stir to dissolve. Add agave nectar and orange juice, stir. Submerge the turkey breast into the brine bath. Refrigerate 3 to 6 hours.
2. Take the turkey out of the brine, rinse well, pat dry and let come to room temperature.
3. Preheat oven to 350 degrees. Mix the dry rub ingredients together in a small bowl. Coat the bottom of a roasting pan or a shallow baking dish with olive oil.
3. Rub the turkey on all sides with the dry rub before placing it in the pan. Bake for 1-1⁄2 to 2-1⁄2 hours depending on the size and oven or until an instant-read meat thermometer registers 160 degrees on the thickest part of the breast.
4. Remove from the oven and let rest for 10 minutes before slicing. Be sure to save the juice to serve alongside.
Double Duty Recipe:
See Turkey and Grapes Salad for a twist of the basic chicken salad. Or cut leftovers into strips and serve with tortillas and beans for an entirely different meal.
If your schedule is so hectic there is no time to cook the turkey on the same day, do the prep work one day and cook the meal the next: soak the bird in brine, rinse, and apply the rub. Store the meat in a plastic bag and refrigerate for up to 48 hours.
Make extra rub to use later.