There's no sense in waiting until Thanksgiving to serve turkey. Turkey breasts are readily accessible all year long. By cooking just the breastyou get the good flavor of turkey yet the amount of turkey is little enough that you don't have to have turkey leftovers for the next month. The white meat is not as juicy as the dark and requires brining to ensure that's is not so dry you can't swallow it once it cooked. Brining is an easy process but does require some planning since the bird needs to be brined overnight.
1cupkosher saltdo not substitute table salt which is much too salty
1turkey breastapprox. 6 pounds
Mix salt and sugar in warm water until completely dissolved. After the water has cooled completelypour over turkey breast and store in refrigerator overnight making sure the turkey is completely covered with the brining liquid. The next morning, rinse and pat dry.
1turkey breast that has been brinedrinsed and dried
3 to 4carrotswashed and cut in large pieces
3 to 4stalks celerywashed and cut in pieces
2large onionspeeled and quartered
1cupwater or stock
salt and pepper
Place turkey on top of vegetables in the roasting pan. Add water or stock.
Roast in a 325 degree oven, basting occasionally, until the thickest part of the breast cooks to an internal temperature of 165 degrees which is take approximately 2 hours. Remove from oven, tent with foil for 30 minutes before carving.