Tag: sage

Recipes I have used in the some restaurants & at home.

Smoked Turkey Breast

Smoked Turkey Breast
4 lb Turkey Breast brined over night
1 C Mayo
1 T Rubbed sage
1 T Hungarian Paprika
½ Lb Apple wood chips soaked in water.
Salt and pepper to taste

Rinse and pat dry brined turkey breast and smear mayo over the turkey breast. Sprinkle skin side with sage, paprika, salt and pepper and set aside. Start smoker. When briquets are ashy, drain the apple wood chips and add to smoking reservoir. Top with the wire rack. Place turkey skin side up on rack. Close smoker and allow turkey to smoke for 3 hours adding additional briquets as needed to keep a temperature of 225 to 240 degrees in the smoker. After 3 hours, use the stick thermometer in the thickest part of the breast. The temperature should be around the 161 to 163 degrees, remove from smoker to a clean cutting board. Allow to stand for 30 minutes or more before carving. Hint, slice parallel to the keel bone to remove the breast then slice across the grain of the flesh. Don’t do it like you may have seen in commercials. Looks pretty but it is the wrong way.

Recipes I have used in the some restaurants & at home.

Roast Turkey Breast

Brine
In large stock pot:
1 gallon water
1/4 C Brown sugar
1/4 C Kosher Salt
1/4 C Krystal Hot Sauce
2 Cloves garlic peeled and cut in half
1 T Better Than Bullion or Knorr Brand Chicken Stock
1 jalapeno sliced in half
4 Sage STEMS (use the leaves later)
1 T onion powder
Bring to boil and allow to cool to room temp.

Add the turkey breast, cover with lid and into the fridge for 2 days

Remove breast and pat dry.

Rub:
2 T ea, garlic powder, onion powder, chili powder, paprika, cumino, dry mustard.

Apply rub to the turkey. Roast in a pan with the rack at 350 for 1 1/2 hrs or until internal temp reaches 160 degrees. Time will vary depending on size of the turkey breast.
Remove turkey to cutting board and allow to rest. Using the roasting pan over medium heat on the stove, add enough flour to the drippings to make a roux. Add the sage leaves, S/P to taste, and deglaze with either white wine or chicken stock. Bring sauce to boil and reduce to simmer. Remove sage leaves and serve.