Coarsely crush the allspice berries, juniper berries, and fennel seeds, either with a mortar and pestle or with a meat pounder in a resealable plastic bag. Put the spices in a pot.
Add the salt, sugar and hot water to the pot. Stir until the salt and sugar dissolve. Add the onion, carrot, parsley, thyme, bay leaves, pepperoncino, and cloves to the pot. Add 1 1/2 quarts (6 cups) of cold water the pot. Place the raw turkey breast in the brine until it is fully submerged. Brine over night in the refrigerator.
Preheat the oven to 400 degrees. Drain the brining pot, discard the brine, and rinse the breast. Pat the breast dry all over. Re-tie the breast with kitchen twine if needed, using a traditional roast tie. Combine the butter, rosemary, and sage, and brush the butter mixture all over the turkey breast skin. Salt and pepper the skin, too.
Place the breast, skin-side up, in a greased V-rack in a roasting pan (cover the pan's bottom with aluminum foil for easy cleanup). Roast the breast in the 400-degree until the internal temperature reaches 160 degrees, or about 90 minutes for a 3-pound breast.
Remove from the oven, and let the breast rest for 15-20 minutes to accumulate juices. Carve across the grain and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (635g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 253 (45%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 213.7mg||66 %|
|Sodium 4923.5mg||170 %|
|Potassium 951mg||25 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 4.3g|
|Protein 67g||96 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 558
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