Serve with Guy Fieri's Foolproof Turkey Breast.
Courtesy of Guy Fieri
|6 quarts water||1/2 cup molasses|
|8 cups ice cubes||7 fresh sage leaves|
|1 cup kosher salt||1 tablespoon black peppercorns|
|1/3 cup brown sugar|
In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice. Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
Rinse for 5 minutes and drain well. Pat dry and proceed to prepare to roast.
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