#cooking #recipe #turkeybreast

There isn’t an easier roast turkey recipe than this one. How are you cooking your bird this year?

In my last video I showed you how to break down the turkey into individual parts and now we can achieve perfection when it comes to how that bird is cooked. This turkey breast has been dry brined which means it was seasoned with salt and left in the fridge overnight. I season it with pepper and garlic powder. We fry it in a cast iron pan and baste with butter while sage leaves are what we use to flavour that butter.

Bake in the oven at 200C and remove when the internal temperature is between 155-160F/68-70C. The reason we do this is because while the meat is being rested the temp will go up to 165F/73C which is the final temp we want. Remember to invest in a meat thermometer as that is one of the most useful tools in the kitchen and it ensures that you get perfectly cooked meat every time. Take the guesswork out of cooking. Now slice up that breast and serve with stuffing, gravy and cranberry sauce. I’ll be dropping the recipe for all of them over the next few days. Stay tuned!

You can also buy just the turkey breast on @sweetstuffgourmetfoods

Cheers & Keep Cooking!


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