Roast Turkey with Sage Brown Butter
Curtis Stone's Roasted Turkey Breast
- For the Turkey:
- 4 cups cold Water
- 1/4 cup Sugar
- 2 tablespoons Kosher Salt
- 1 teaspoon black Peppercorns
- zest of 3 Lemons (finely grated)
- 1/4 cup fresh Lemon juice
- 2 Garlic cloves (crushed and peeled)
- 1 head Garlic (halved horizontally)
- 1/4 cup fresh Sage leaves (lightly packed)
- 1/4 cup fresh Thyme sprigs (lightly packed)
- 1 sprig of fresh Rosemary
- 3 1/4 pounds Boneless Turkey Breast
- 1 large Carrot (cut into 1 1/2-inch chunks)
- 2 large Celery Ribs (cut into 1 1/2-inch lengths)
- 1 Yellow Onion (cut into 8 wedges)
- 1/2 cup reduced-sodium Turkey or Chicken Broth
For the Sage Brown Butter:
- 1/2 pound Unsalted Butter (2 sticks) at room temperature
- 2 tablespoons fresh Sage (finely chopped)
- 2 tablespoons Shallots (finely chopped)
- 1 large Garlic clove (finely chopped)
- Kosher Salt and freshly ground Black Pepper
- For the Turkey: In a large bowl, combine the water, sugar, salt, peppercorns, lemon zest and juice, and crushed garlic cloves. Using the side of a heavy knife, lightly crush the sage, thyme, and rosemary on a cutting board, then stir them into the brine.
- Submerge the turkey breast, meaty side down, in the brine. Cover and refrigerate for at least 2 hours, and up to 8 hours.
- For the Sage Brown Butter: In a medium skillet, stir 6 tablespoons of the butter over medium heat for about 4 minutes, or until it melts and turns a nutty brown. Add the sage, shallots, and garlic and stir for about 1 minute, or until the shallots soften. Pour the butter into a medium bowl and let cool.
- Add the remaining 10 tablespoons butter to the brown butter and blend well. Season to taste with salt and pepper.
- To Roast The Turkey: Preheat the oven to 400°F. Remove the turkey from the brine; discard the brine. Rinse the turkey under cold running water. Pat it dry with paper towels. Place the turkey on a cutting board. Using your fingers, carefully make a pocket between the skin and the breast meat. Spread about 1/4 cup of the butter under the skin to cover the breast meat completely, then rub 1/4 cup of the remaining butter all over the outside of the turkey breast. If you wish, tie the breast crosswise in a couple of places with kitchen twine to help it hold its shape.
- Spread the carrots, celery, onion, and garlic halves on a large, rimmed sheet. Set the turkey breast on top and roast for about 1 hour, or until an instant-read thermometer inserted into the thickest part of the turkey reads 165°F. Transfer the turkey and vegetables to a platter and let rest for 10 minutes.
- Meanwhile, pour any pan juices into a small saucepan. Let stand for 3 minutes, then spoon off the fat that has risen to the surface of the juices. Set the baking sheet over medium heat, then pour in the broth and bring to a simmer, scraping up the browned bits in the pan with a wooden spoon. Bring to a simmer and season with salt and pepper. Strain into to a sauceboat.
- In a small saucepan, melt the remaining sage brown butter over medium-low heat; transfer to a bowl. Using a large sharp knife, cut the turkey crosswise into slices. Transfer to a platter and serve with the melted sage brown butter and pan juices.