Make the Apple Brine as directed on.
Pat the turkey breasts dry with paper towels. Immerse the turkey breasts completely in the stockpot with the brine. If needed, invert a small plate on top of the turkey breasts to keep them submerged. Alternatively, if using a brining bag, put the turkey breasts in the bag, slowly pour the brine in over them, close the bag (squeezing out the excess air), and place in a large bowl. Cover and refrigerate the turkey breasts in the brine for 12–24 hours, turning them occasionally in the brine. Drain and discard the brine. Cover the turkey breasts with fresh, cold water and let stand at room temperature, turning once or twice, for an additional 4 hours. Drain the water and pat the turkey breasts dry. Trim any excess skin from the turkey breasts.
Position a rack in the lower third of the oven and preheat to 325°F.
Use your fingertips to spread
Meanwhile, in a small saucepan, combine the chicken broth, the remaining
Continue to roast the turkey breasts, basting about every 30 minutes with the remaining broth mixture and then with the accumulated pan juices, rotating the pan’s position and stirring the vegetables in the pan occasionally, until the breasts are well browned and a thermometer inserted into the thickest part of the breast away from the bone registers 165°F, about 2 hours total roasting time. (Turkey breast is very lean, so it dries out and toughens easily when cooked beyond 170°F.)
Using tongs, transfer the turkey breasts, skin side up, to a carving board (a cutting board with a groove to capture poultry juices). Let the breasts rest for 10 minutes, tenting with aluminum foil if needed to keep them warm. This resting period, which allows the juices to redistribute evenly throughout the flesh, is a key element in achieving a juicy turkey breast.
Have ready a warmed serving platter. Hold a carving fork in one hand to brace one of the turkey breasts. Using a thin, flexible carving knife, cut the breast meat away from the rib cage in a single piece. Working across the length of the breast, cut the meat against the grain into slices about
Using a heavy roasting pan will help keep the juices from burning. Avoid nonstick pans, which won’t develop as many browned bits to help flavor the gravy. If you are using a disposable foil pan, buy 2 and double up for extra strength.
A metal rack will keep the turkey bottom from stewing in the drippings and sticking to the pan. You can use a wire cake rack in a pinch, but a V-shaped nonstick roasting rack is best because it will also ease the removal of the turkey from the pan; be sure to oil the rack well. For a
© 2011 All rights reserved. Published by Weldon Owen.