Dry Brined Turkey Breast by Michelin Starred Chef John Critchley
Dry brining a turkey is a great alternative to traditional brining and a lot easier to store in a tight refrigerator. This rub can be substituted with your favorite spices and herbs to give your own unique flavor to your thanksgiving or just a good roast turkey dinner.
- 4-6 Pound Turkey Breast, split the backbone and lay flat similarly to spatchcocking , without the legs attached
- 1/4 cup Coarse Sea Salt
- 3 each Rosemary, Sprigs, stem removed
- 1 Tbsp Fennel seed
- 1 Tbsp Coriander Seed
- 1 tsp Black pepper
- 4 each Garlic cloves, minced or crushed
- Olive Oil as needed
- 2 each Rosemary Sprigs for under the skin
- Rinse turkey with cold water and pat dry.
- Combine in a mortar and pestle, the salt, rosemary, fennel, coriander, black peppercorns and garlic and pound together until completely crushed.
- Rub the salt mixture all over the turkey and the underneath reserving 1 tbsp of the seasoning for cooking.
- Wrap turkey in plastic bag or with plastic wrap and place on a tray in the refrigerator for at least 6 hours but up to 24 hours.
- When ready to cook, remove the turkey from the plastic bag and rinse with cold water. Pat dry.
- Insert the two rosemary sprigs under the skin, one on each breast.
- Sprinkle the olive oil and the reserved seasoning on top of the bird evenly and place skin side up on the Cinder grill.
- Using the App, set the temperature to 147°F and close the lid.
- The plates should start to heat up and depending on the size of the bird, it should read approximately 183 minutes.
- Once completed cooking, remove the breast from the machine to a plate. (Check internal temperature with a probe thermometer to verify that it has reached the desired temperature).
- Gently wipe the plates clean and turn the heat to sear.
- Once the Cinder Grill is ready to sear, rub a little olive oil on the skin side of the turkey and place, skin side down, on the Cinder.
- Close the lid and sear the breast for 1:30.
- Using a probe thermometer, check the internal temperature at the thickest part of the bird. It should read 150-155°F.
- Remove turkey from the cinder and cover with aluminum foil, let rest for 15 minutes before carving.