Turkey after Thanksgiving

Turkey after thanksgiving is always on sale so why not take advantage of the deals. I bought a fresh whole d-boned turkey breast just after thanksgiving for a lot less and what I did was turn it into a roast.

I like to brine my turkey, it makes for a tender juicy bird and I use the same technique for the breast and believe me it is so tender that it can be cut with a fork.

1- 1 butterflied Turkey breast with skin washed in cold water.

2- To make brine use a very large bowl fill
1/3 with water,
1/4 cup of kosher sea salt
1/4 cup brown sugar.
Mix until dissolved then submerge the breast and top with water until the turkey is covered. Cover bowl with plastic wrap place in fridge for 6 hours or so.

3- remove breast from brine, rinse and pat dry with paper towels and lay flat skin side down and prepare rub.

4- In a medium bowl add:
1/2 cup room temperature butter(I used Becel margarine)
5-6 fresh sage leaves, chopped
1/4 cup fresh thyme leaves, chopped
1 tsp paprika
1 tsp fresh ground black pepper
1 tsp chopped garlic

you can also add any of your favorite herbs and spices such as rosemary,pepper flakes, lemon, parsley etc

5- mix together all herbs and spices into butter and with you hands spread 1/2 of the mixture onto the inside part of the turkey breast. Wash your hands and begin to roll all the to end and place cut side on the bottom and begin to tie with kitchen twine. (I pre-cut my twine to make things easier) Depending on the size of the breast make your ties about 2 inches apart and 1 lengthwise to tie it all together and place on a wire cooking rack and then on wide rim pan to catch juices. Then rub remaining butter all over the breast. Just remember do not add salt.

6- Pre heat oven to 375' and place turkey in oven and tent lightly with an sheet of aluminum foil. Bake for about 2 hours then remove foil and begin to baste every 10 min for 1/2 hour or so until the skin turns golden brown.

7- Remove from oven and let stand for 1/2 hour or more before removing twine and serving. Because its boneless you can slice any size and use it for main entree, sandwiches for the week, soups etc.

If you have purchased a fresh turkey breast you can prepare and freeze before roasting for a later date, just wrap in freezer paper or better still vacuum seal. I like whole turkey but this is a nice change for white meat only eaters.