Alarita Cider Turkey Breast

We haven’t made too big of a deal about it yet, but we will now. Brittany Ridge Farms now has Turkey Breast. This means the NCF Store now has Turkey Breast. SWMBO & I have had some fun filling our families bellies with these wonders. Now I have to share. Even if I don’t want to share.

The one thing I try to keep out of my house is processed lunch meat. I try to make a bit extra at dinner for a light lunch for us for the next day. Somehow there are rarely leftovers on meat though no matter how hard I try.  This means that once or twice a week I make an extra roast. Or if I make a Turkey Breast then my family has plenty of meat left over for a few sandwiches. And as much as my family loves the Herb Butter Recipe from Thanksgiving I prefer something a bit different from time to time.

The one thing we still need to do with Turkey though is Brine. Turkey is just too low in fat through the muscle to make it a moist meat without Brining.  I recommend that you simply make the Brince the night before drop your Turkey Breast in it. Then cook it the next day the perfect brine time is somewhere between 12-23 hours. Some folks I know do a 36 hour brine, I only recommend this if you are using a bird that hasn’t had time to properly rest after being harvested. Brine is a simple recipe 4 tablespoons of Kosher Salt to 4 cups of water.

Turkey Breast is sold in the NCF store for $10 per lb. The breasts weigh between 2.5-3 lbs. I usually get a dinner and 2 days of sandwiches for my family of 3. I then use the carcass to make soup. Waste not Want not.

Alarita Dry Rub is now a constant in my kitchen. I’ve gone through 2 bottles in the past year. I use it for roast vegetables and meats alike. It is a solid product at $8 a bottle.  It take a ho hum green bean or eggplant to “ooooo green bean & eggplant”. The tiny bit of brown sugar in it balances the flavor for herby flavor.

 

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Alarita Cider Turkey Breast
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Rating: 0
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Course Main Dish
Cuisine American
Servings
Ingredients
Brine
Alarita Cider Baste
Course Main Dish
Cuisine American
Servings
Ingredients
Brine
Alarita Cider Baste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Brine
  1. Combine brine ingredients stir until salt is fully dissolved. Place Turkey in solution and place in fridge for 12-24 hours.
Alarita Cider Turkey Breast
  1. Preheat oven to 475F
  2. Remove Turkey from Brine, dry thoroughly, place Breast on aluminum foil line sheet pan, season with salt & pepper
  3. In a saucepan combine salt, pepper, butter, vinegar, and Alarita Dry Rub seasoning. Cook over med heat until combined, then lower heat to low
  4. Spoon 1/3 mixture liberally over the turkey, Place in oven for 20 minutes
  5. Drop heat to 425 F. Remove breast from oven and spoon 1/3 of the mixture, place in oven for 25 minutes
  6. Remove breast from oven and spoon remaining mixture over, place in oven for 25 minutes longer.
  7. Remove from oven once internal temp in 165, let sit for 10 minutes before serving.
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