Gobble, gobble! Who’s ready to “talk turkey?!”

In our kitchen today, Ross Katz, Owner, Rooster’s Kitchen, shares the recipe for their fan favorite Herb Roasted Turkey Breast… and… shares a few cooking tips ahead of the holiday season! 

Brine 
Ingredients:
Pasture Raised Turkey or Turkey Breast – 1 each
Celery – 4 stalks
Carrots – 3 ea
Onion – 1 ea
Garlic Cloves – 6 ea
Water – 1 gal
Kosher Salt – 1 ½ cup
Sugar – 1 cups
Black Peppercorn – 1 Tbsp. 
Bay Leaves – 4 ea

•    In a large cooking pot, combine your water, salt, sugar, peppercorns, and bay leaves. 
•    Heat until all sugar and salt are fully dissolved. 
•    Cool the brine completely. 
•    In a large food safe, non-reactive container, submerge your turkey, in the brine along with your onions, carrots, celery and garlic cloves. 
•    Refrigerate, and let brine for 36hrs

Cook
Ingredients:
Kosher Salt – 1 ½ Tbsp.
Ground Black Pepper – 1 Tbsp.
Granulated Garlic – 2 Tbsp.
Fresh Thyme (Chopped) – 2 Tbsp.
Fresh Sage (Chopped) – 2 Tbsp.
Water – Apx 2 cups

•    Pre-Heat your oven to 350 degrees. 
•    Measure, chop, and combine all of your seasoning ingredients. 
•    Remove your turkey from the brine. 
•    Strain and reserve all of the vegetables
•    Lift the skin on your turkey, and rub your seasoning blend along the meat, and under the skin. 
•    Lay your seasoned bird, along with the reserved vegetables into a large roasting pan. 
•    Add about 1 inch of water to the pan, and tent with foil. 

Roast for about 2.5 hrs with the foil on. Then remove the foil and roast for another 30 minutes, or until the internal temperature of the turkey is 160 degrees. 

To learn more, visit www.roostersindy.com.