and chicken brine, to get a bit more specific:
Bring about three cups of water to a boil.
Dump in 1/2 cup kosher salt, about a tablespoon of peppercorns, about a tablespoon dried rosemary, and that small seeded habanero.
Stir long enough to make sure the salt is dissolved, then take off the heat.
You can let it sit aside to cool, or can speed it up by dumping some ice in.
Once cold, put the turkey breast/chicken in, then add enough water to just cover, then stick it in the refrigerator for six or seven hours.
Put a rack in the roasting pan to keep it off the bottom, put the bird on. Add some water(I used a couple of cups), put the lid on and put it in the 300-325 oven.
When a thermometer stuck next to the breastbone says about 170F, leave the cover off for a few minutes to brown it a bit. That's it.
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