Dry Brined Turkey Breast recipe cooked on world's first sous vide precision indoor grill cinder grill

Dry Brined Turkey Breast

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.

Dry Brined Turkey Breast recipe cooked on world's first sous vide precision indoor grill cinder grill

Serves 4-6

Ingredients:

  • 4-6 Pound Turkey Breast, split the backbone and lay flat similarly to spatchcocking , without the legs attached
  • ¼ 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
  • As needed Olive Oil
  • 2 each Rosemary, Sprigs for under the skin

Dry Brined Turkey Breast recipe cooked on world's first sous vide precision indoor grill cinder grill

METHOD:

  1. Rinse turkey with cold water and pat dry
  2. Combine in a mortar and pestle, the salt, rosemary, fennel, coriander, black peppercorns and garlic and pound together until completely crushed
  3. Rub the salt mixture all over the turkey and the underneath reserving 1 tbsp of the seasoning for cooking
  4. Wrap turkey in plastic bag or with saran wrap and place on a tray in the refrigerator for at least 6 hours but up to 24 hours.
  5. When ready to cook, remove the turkey from the plastic bag and rinse with cold water.  Pat dry.
  6. Insert the two rosemary sprigs under the skin, one on each breast
  7. Sprinkle the olive oil and the reserved seasoning on top of the bird evenly and place skin side up on the Cinder grill
  8. Using the App, set the temperature to 147°F and close the lid
  9. The plates should start to heat up and depending on the size of the bird, it should read approximately 183 minutes
  10. 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) 
  11. Clean of the machine gently and turn the heat to sear
  12. Once the machine is ready to sear, rub a little olive oil on the skin side of the turkey and place, skin side down, on the Cinder
  13. Close the lid and sear the breast for 1:30
  14. Using a probe thermometer, check the internal temperature at the thickest part of the bird. It should read 150-155°F
  15. Remove turkey from the cinder and cover with aluminum foil, let rest for 15 minutes before carving

 

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