Turkey in October

Thanksgiving is just around the corner, but I was in the mood for turkey. With the weather cooling I decided to turn on the oven and roast a bone-in breast of turkey from Vicente Foods. I dry brine for 2-3 days beforehand - all that means is that I salt the turkey all over and then refrigerate it for 2-3 days. Yes, that means a little pre-planning, but the day of, cooking is a breeze!

Remove the turkey from the fridge and bring to room temperature - about 30 minutes. Preheat the oven to 450F. Place the turkey into an oven proof pan - a rectangular pyrex works great. Place in the oven for 20 minutes. Just before that 20 minutes is up - put a cup of chicken broth in a small pot with 1 T of butter and heat until butter has melted. This will be poured over the turkey - like basting but SO much easier. Do this one more time at the 40 min mark. Then continue to cook for another 20 minutes - add in cut vegetables (carrots, onion, potatoes, etc.). The turkey should be done. Use a meat thermometer to check the internal temperature it should be around 160F. If you're using a boneless turkey breast it will cook much faster.

We're a rice eatin' family so I served this with a pot of rice and a big salad.

I basically use the same method for a whole turkey, but we'll go over that before the BIG day!