mpletely dissolved. Place rinsed turkey into brine mixture in a food-safe
Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic
he turkey breast in a 2 gallon resalable plastic bag; pour the brine
nd allspice berries. Let simmer for 10 minutes. Turn off heat
rinade or Brine your Turkey for at leat 8-12 hours for extra flavor
b>turkey breast and enough water to cover the bird. Cover and let brine
and refrigerate for 6 hours.
Remove turkey from brine. Pat dry
alt are dissolved.
Add turkey.
Cover ; refrigerate at least
dd turkey breast. Return to a boil; reduce heat, and simmer for 1
o the brine.
Stir to combine.
Add the turkey, making
sed plastic container for a turkey breast).
Pour cooled brine over poultry and
Thaw turkey breast in refrigerator. Remaining prep can
ven to 400\u00b0F. Wrap turkey breast with the prosciutto. Sprinkle with
he oven to 350. Meanwhile, for seasoning mixture, in a small
o 350 degrees.
Rinse turkey breast and pat dry. Trim any
ven 325\u00b0.
Place turkey breast in a shallow baking pan
on-stick spray.
Set turkey breast skin side down, over strings
ven to 350\u00b0F. Coat turkey breast with the oil and season
Mix the dressing and wine.
Pour into a 1 gallon size zip-lock bag.
Add the turkey breast and marinate overnight, turning at least once.
Drain off the marinade & discard.
Sprinkle turkey breast with the seasonings.
Place in oven roasting bag.
Melt the butter in the olive oil and add to the turkey breast.
Place the roasting bag & turkey breast in a 9\"x5\" loaf pan.
Bake at 350 degrees for 1 1/2 hours.
he onion, celery and carrots for 5 minutes or until the