Turkey Two Ways

Page 62

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

This recipe calls for brining and roasting a bone-in turkey breast, while braising the legs and thighs. I love cooking the parts of the turnkey separately because I find it so much easier to keep the white meat moist. The maple brine for the breast was excellent, and easy to get it all done the day before, pull out of the brine and roast for 2 hours. Actually a doable week-night turkey recipe if you don't mind brining a day ahead.

The braised legs and thighs had a slightly different, but very complementary, flavor profile than the breast. Also, can be made almost entirely in advance and reheated, which is very helpful in the busy holiday season.

Works well for a smaller crowd, say 10 or so people.

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