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Diversions RECIPE BOX


Cider glazed roasted


brined turkey breast


Executive Sous Chef Bob Thompson W


arm up on a crisp fall day with this delicious roasted turkey breast recipe prepared by our Ex- ecutive Sous Chef Bob Thompson.


Ingredients: 6 cups apple cider 2 cloves minced garlic 1/3 of a cup brown sugar 1 tsp allspice 1/3 of a cup kosher salt 3 bay leaves 4 cups ice 1 turkey breast with skin (3 to 4 lbs) ½ cup unsalted butter 1 cup low sodium chicken stock 1 tbsp cornstarch


Turkey Seasoning: 4 tsp Sea Salt 1 tsp Fresh Cracked Black Pepper 1 tsp Onion Powder 1 tsp Sage 2 tsp Paprika 1 tsp Garlic Powder


Method: For the brine, combine 4 cups of apple cider, minced gar-


Crossword ACROSS


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Autumn 2018


Cider glazed roasted brined turkey breast


lic, brown sugar, allspice, salt, and bay leaves in a large pot. Bring to a boil and simmer on the stove top for 5 minutes, stirring often. Take the brine off the stove top and add the ice to cool the brine. Place the turkey breast in a strong zip lock bag. Place the bag in a Tupperware container keeping the seal side up. When the brine is cool, pour the brine over the turkey and seal the bag air tight. Cover and refrigerate for 8 – 12 hours. Cider glaze: Boil the remaining 2 cups of apple cider in a


saucepan until reduced to ¼ cup, about 15 minutes. Whisk in the raw butter. Cool completely. Note: The glaze can be prepared the night before when you make the brine. Remove the turkey, rinse and pat dry with a paper towel.


Using your fingers, take the cider glaze and place under the skin of the turkey breast. Season the turkey generously with


the turkey seasoning. After the first 20 minutes of cooking, brush turkey with the cider glaze, and repeat basting the turkey every 10 minutes. Cook the turkey until it reaches an internal temperature of 165 degrees F. Remove the turkey breast from the pan and let it rest


for 30 minutes. Strain the juices from the roasting pan into a small pot. Add 1 cup of low sodium chicken stock and bring to a boil, adjust seasoning as necessary. Add cold water to the corn starch to create a slurry. Slowly add the slurry mixture to the stock while whisking to thicken. The glaze is thick enough when it coats the back of a soup spoon evenly. Slice the turkey breast thinly and serve with buttery mashed potatoes, season vegetables, and turkey glaze. Enjoy! Yield: 6 – 8 Portions


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Answers on next page www.wcc.mb.ca Centre News 13


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