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1
Remove the legs and wings from the turkey, or have your butcher do it.
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2
Reserve for stock.
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3
Put turkey breast into a large pot or doubled up clean plastic bag.
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4
When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
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5
Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
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6
In a small bowl, combine dried spices and lemon zest.
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7
Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity.
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8
Cover loosely, refrigerate for 4 hours.
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9
Remove from refrigerator and let rest on counter for 15 minutes
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10
Preheat oven to 425 degrees F while turkey is resting.
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11
In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes.
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12
Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer.
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13
Make sure to check bird every 15 minutes after first hour has passed.
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14
Take out of oven, loosely tent with foil, let rest in pan for 10 minutes.
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15
Carve and serve immediately.
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16
In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns.
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17
Heat until salt dissolves, remove from heat.
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18
Add in 3 quarts cool water and 8 cups ice.
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19
Yield: brine for 1 turkey breast (10 pounds)
