BRAISED TURKEY (a 3 banana level difficulty)

There's not a shortage of different approaches to cook the Thanksgiving Bird.  Last year I went with Cook's Illustrated Butterflied Glazed Turkey.  It was delicious and it looked fantastic!  But it took a bit of work.  In the past I tried the "shopping bag" cooking technique.  One year it was the Deep Fried Turkey.  Delicious, but the fact that you not only Deep Fried the Turkey, you also injected a butter/oil mixture in the skin was a little over the top for me. 

This year I tried another Cook's Illustrated inspired Turkey event, Braising the Bird!  To simplify things I opted only for the Turkey Breast. 

Just a heads up, you start the brining the night before or first thing in the morning.

BE SURE TO ALLOW SUFFICIENT TIME TO ALLOW THE TURKEY TO THAW. This info is usually on the packaging and can take 3-4 days depending on the size of your bird. 

So....

'Anymonkeycan' Braise the Bird for Thanksgiving (or anytime) and 'this monkey' will show you how!

WHAT YOU NEED:
7-8 lb Whole Bone-in Thawed Turkey Breast
Freshly Ground Pepper
1/2 c Salt
1/2 c Sugar
2-3 Red Onions - Chopped
2-3 Celery Ribs - Chopped
2-3 Carrots - Peeled & Chopped
5-6 Garlic Cloves - Peeled & Crushed
2-3 Bay Leaves
6 Sprigs Fresh Fennel
6 Sprigs Fresh Mint
6 Sprigs Fresh Rosemary
1 oz Dried Mushroom Medley - Rinsed
3-4 T Unsalted Butter - Melted
4 c Low Sodium Chicken Broth
3/4 c Dry White Wine

WHAT ELSE YOU NEED:
Large Pot/Container for brining
Deep Roasting Pan
Aluminum Foil
Paper Sack Square or Parchment Paper (12x16")
Cooking Thermometer

WHAT YOU DO:
1.  In 1 Gallon of Cold Water, Dissolve the Sugar & Salt.  Lower the Breast into the Brining Solution making sure it is fully covered by the water, then cover the Container & store in the Refrigerator 4-8 hours.

2.  Pre Heat Oven to 500 deg after adjusting oven rack to the lower-middle position.
3.  In the Roasting Pan, mix together the Onions, Celery, Carrots, Garlic, Mushrooms & Herbs.  Arrange in an even layer & Drizzle with Butter.

I wish my Roasting Pan was just a little bit deeper!

4.  Remove the Breast from the Brine & pat dry with paper towels.  Place the Breast on top of the bed of Vegetables & Herbs.  Brush the Turkey Breast with the remaining Butter, then Sprinkle with Pepper

A special thanks to Chef Pastry Brush!

5.  Place in the Oven for 25-30 minutes or until the Skin is lightly tanned (add 5-10 min if needed).
6.  Reduce Oven temp to 325 deg & Remove the Bird from the oven.  Pour the Broth & Wine around the Breast.

I should have left it in the 500 deg oven for another 5-10 min for some more browning.

7.  Place a Piece (about 12x16") of a Paper Sack (avoid ink & glued areas) or Parchment Paper over the top of the Bird, then cover the Roasting Pan & Bird tightly with Aluminum Foil.

"Whew, this is hard work!  I need a break!"

8.  Place the covered Pan back into the Oven for 1 1/2 to 2 hours or until the Breast reaches 160 deg.
9.  Move the Bird to the Cutting Board & cover loosely with Aluminum Foil for 20 minutes

"Oh man, this smells great!"

10.  Time to Eat!

See that Turkey Dripping/Vegetable/Wine/Stock in the background?  That has the making of a Post Thanksgiving Soup in its future.

I see me making this again next year.  This was incredibly moist & delicious!  And remember that bed of vegetables & aromatics we poured the stock & wine over in the beginning?  Now it has been inundated with the goodness of Turkey Drippings.  It will soon become (and be posted) "Thanksgiving Leftovers Lentil & Rice" soup!

Happy Thanksgiving & until next time...

your favorite neighbor web monkey!