Since the time it was served as a meal to the first hungry settlers, turkey has become the traditional Thanksgiving and Christmas dinner. What’s more, its low-fat and exceptional protein and vitamin content make it the perfect choice of meat for everyone.
However, precisely because it is lean meat that needs to be cooked for a long time, the end result may often turn out to be dry and disappointing. But that’s not a problem, because this week, I’m going to show you how to make a trouble-free turkey breast roast; simply ask your butcher to prepare the roast and truss it for you.
To make sure that the meat is juicier and tastier, you should brine the turkey (1 tablespoon of salt for every cup of water) before roasting it in the oven for 1 h 15 min.
Try our recipe for Turkey Roast with an Orange-Cranberry Sauce
Originally published in the Journal de Montréal on December 23, 2006.