Turkey Christmas kitchen recipe - juicy Turkey Breast

This recipe for Turkey uses techniques of brine to produce meat of Turkey which is incredibly dry. Cook this Turkey for their Christmas lunch meat will make you a success his family and friends. Home cooking has never never more exciting!

In the kitchen, Salar is a process similar to marinate meat is soaked in a salt solution (brine) before cooking.

Salt Lake makes kitchen moisturizing wet meat cells of his muscle tissue before cooking through the process of osmosis and allowing the cells to keep the water as long as they are cooked, through the process of denaturation. This avoids that the meat from drying or dehydrating.

Recipe for Christmas Turkey

Juicy Turkey Breast

Serves 8

For the brine:

16 cups of water

2 cups sugar

2 cups of salt

5 cloves of garlic, crushed

1 tablespoon of spices pickled

Turkey:

mama fresh 1, 9-11 pounds, boneless

6 tablespoons melted unsalted butter

Black pepper

2 cups of chicken broth

1 Combine the ingredients of the brine in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to ambient temperature.

2 Rinse the Turkey Breast, discarding the excess fat. Place in a deep Bowl or pot, Turkey mama-lado down. Pour the brine on the breast of Turkey and refrigerate. loosely covered, during the night.

3. Preheat oven to 350 * f the. remove the brine Turkey Breast 30 minutes before grilling. Line a toasted bread surface with long pieces of heavy-duty aluminum foil.

4. Place the breast of Turkey in the pan. Paint with 4 tablespoons of melted butter; Season with pepper. collect foil loosely on top and bake for 1 1/2 hours. Open aluminum foil and bake for 2 1/4 hours, Bastilla every 30 minutes with stock and the remaining 2 tablespoons of butter, until Turkey Breast is golden brown and a meat thermometer inserted in the thickest part Lee 165 * (f) and the juices run clear.

5. Transfer the Turkey to a cutting board breast; rest you for 15 minutes before carving. Reserve for the sauce pan juices.

Calories: 240;

Carbohydrates: 1 g;

Protein: 33 g;

FAT: 10 g;

Cholesterol: 90 mg;

Water, mill finish spices and salt are combined to bring a great technique for wonderfully dry Turkey meat. Be sure to register on our web site to receive free weekly home cooking recipes, great home cooks articles, home cooking tips and cooking recipes from the world over.