Dry-Rubbed Turkey Breast

Ingredients for Dry-Rubbed Turkey Breast

• 1 cuillère à soupe de graines de coriandre

• 1 cuillère à soupe de graines de fenouil

• 1 cuillère à soupe de grains de poivre noir

• 50g Diamond Crystal or 50g Morton kosher salt

• 2 cuillères à café de sucre brun clair

• 1 (6-lb.) skin-on, bone-in turkey breast, patted dry

Coarsely grind coriander seeds, fennel seeds, and peppercorns in spice mill or with mortar and pestle. (If you don’t have either, you can always chop with a chef’s knife.) Place salt and brown sugar in a medium bowl and work together with your fingers until incorporated. Stir in ground spices.

Place turkey on a wire rack set inside a rimmed baking sheet. (If you don’t have this setup, place your turkey on a V-shape rack set inside a large roasting pan.) Sprinkle dry brine all over both sides of turkey breast, patting to adhere. You won’t need all of the dry brine, but it’s good to have extra since some of it will end up on the baking sheet as you season the turkey breast. Chill, uncovered, at least 12 hours and up to 2 days.

Remove turkey breast from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid onto pan). Line baking sheet with 3 layers of foil and set rack back inside. Place turkey breast back on rack and let sit at room temperature 2–3 hours.

Place an oven rack in middle of oven; preheat to 232°C. Pour 240ml water into baking sheet and roast turkey breast, rotating pan halfway through, until skin is mostly golden brown all over, about 30 minutes.

Reduce oven temperature to 149°C and continue to roast turkey breast, adding more water by 12-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 66°C (don’t worry; the temperature will continue to climb while the turkey breast rests), 50–70 minutes longer. Skin should be deep golden brown and crisp. Transfer turkey breast to a cutting board and let rest at least 30 minutes and up to 1 hour before slicing.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.