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Prep time
30 minutes
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Cook time
1 hour 30 minutes
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Makes
1 large breast
Ingredients
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Turkey Brine: ½ cup kosher salt , ½ cup sugar, and 6 cups water in a container.
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1
1.5 - 2 kg boneless Turkey breast
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1
170g pack of stuffing/homemade, about 1 - 1 1/2 cups (I used Paxo's Sage & Onion Stuffing)
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4 - 6 Sage leaves (optional)
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1
large white onion, sliced in thick rings
Directions
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Day 1/Brine the Turkey: Combine ½ cup kosher salt, ½ cup sugar, and 6 cups cold water in a container. Stir well to dissolve the solids. Put the turkey breast in a Ziploc bag, and put that inside a bowl. Pour the brine into the bag and put it in the fridge for 6–8 hours. Note: The longer you leave it in the brine, the stronger the solution will be
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Day 2/ Cook your Turkey: Prepare a shallow baking tin, oiled and layered with onion slices (which will be handy for the gravy). Apparently, using a shallow tin to roast turkey allows the air circulate better, leaving you with a moist bird!
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Preheat the oven to 260 degrees Centigrade (about 500 degrees Fahrenheit).
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Remove Turkey from brine and shake off excess liquid
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Place on the shallow oiled tray and place the tray on a rack, two rungs from the bottom. Let roast for half an hour.
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While the Turkey is roasting, make your stuffing, following the instructions on the pack.
In my case, I added finely chopped sage leaves to the stuffing mix. Other opions are chopped apricots, orange/lemon zest, fresh thyme leaves, etc
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When the 30 minutes is up, lower the temperature to 180 degrees celsius (about 350 degrees fahrenheit). At this stage, the breast should have taken on some color - spread the stuffing over it and cover it with a piece of foil. Let it cook for another 40 minutes.
Finish the cooking with living it uncovered for 15 minutes.
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Remove from oven, allow it rest.
Turn the onions and pan juices to gravy.
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