Ingredients :
1 turkey breast, bone-in, about 3 - 5 lb., fresh or frozen;
3 Tbsp Kosher salt; 1/2 cup boiling water; 4 cups cold water;
2 Tbsp Chinese cooking wine; 1 Tbsp Sand Ginger Powder (沙羗粉);
1 Tbsp oil
Directions :
Mix the salt with the boiling water, stir until the salt melted, add to the cold water. Put the turkey
breast Inside a brining bag or a large zip lock bag, pour the salt water over to cover the whole
turkey breast, add more cold water if needed. Seal the bag and leave inside the refrigerator
overnight.
Preheat the oven to 500F. Wash the turkey breast under running water and dry with a
paper towel. Rub with the wine inside and out, then with the sand ginger powder, rub evenly
over and under the skin. Brush the skin with the oil. Put inside a roasting pan, add some water
or wine and water if you want to make gravy. Put in the lower middle rack of the oven and bake
for 30 minutes. Then turn the oven temperature down to 300F and bake for about 2 hrs or until
done. If using a meat thermometer, bake until the internal temperature reaches 150F. When done,
remove from the oven, cover loosely with a tin foil and let it stand for 10 -15 minutes before slicing.
Can make gravy with the pan juice but the turkey is good by itself without any gravy.
Tips :
You don't need to thaw if using a frozen turkey breast, just remove the wrapping, wash and
brine as directed. Instead of putting inside the refrigerator, leave it at room temperature
overnight and then in the refrigerator until ready to cook.
You can also use this recipe for a whole turkey, just add more salt and water as the proportion
given.
We had a light Christmas dinner this year serving the turkey breast slices with gravy over salad
sprinkled with dried cranberries.
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