Turkey inspired by pitchers of sweet tea?

Turkey is a lean meat with little fat so it needs extra help with a a water and solution to give it moisture. Instead of water I choose to brine in sweet tea in honor of my Grandmother Mammy.

It’s my way of paying homage to my Grandmother and my Southern roots. Daily she made three pitchers of tea, 2 sweet and 1 unsweet. The pitchers were not for her but the visitors that made their way to her home. My two Uncles would stop in and have lunch with her or just check in but they would always sit for a glass of tea. It would not be uncommon if my cousins and their friends would stop by after school to grab a glass and a hug. When I visited my grandmother during the summers the first thing we would make was her tea, this gesture came right from her heart and I am so thankful I witnessed her love and hospitality play out in this simple act of love.

INGREDIENTS

Brine

4 pound turkey breast, deboned and butterflied

4 tablespoons olive oil

2 family sized tea bags, my preference is Lipton

4 cups water

3 cups ice

1/4 cup Kosher salt

3/4 cup brown sugar

3 sprigs fresh rosemary

2 tablespoons whole peppercorns

8 garlic cloves, peeled and smashed

1 onion, thinly sliced

1 lemon, thinly sliced

Turkey

1 stick salted butter, cut into 8 slices

1 tablespoon Kosher salt

1 teaspoon course ground pepper

1/4 cup olive oil

6 slices cooked bacon

1 apple cored, peeled and

1 bunch kale, sliced very thin

2 sprigs fresh rosemary, chopped

3 sprigs fresh thyme, leaves removed

DIRECTIONS

1. Preheat oven to 325°F

2. Add water to medium sauce pan, bring to boil. Remove from heat, add tea bags, steep tea bags for 15 minutes. Remove tea bags and add in sugar and salt, stir until dissolved.

3. Add in rosemary, pepper, garlic, onion, lemon to the tea mixture, stir to combine. Cool completely, place brine in large plastic bowl or extra large zipped bag, add in 3 cups of ice to insure brine is cooled down. Place turkey breast in the bowl or plastic bag. Note: If you are using a bag place the bag on a sheet tray, in case of any leaks that my occur. Place turkey and brine in refrigerator for 24 hours before cooking. Remove the turkey breast from the bag or bowl, pat dry. Do not rinse.

4. Place turkey breast skin side down, lay down bacon strips, apple chunks and fresh kale on the breast meat, spread evenly. Starting at the long end of the turkey breast roll the turkey into a long cylinder. Using kitchen twine tie the breast closed with about 1.5” between each knot. Drizzle the top of the rolled turkey breast with olive oil, sprinkle with salt, pepper, rosemary, and thyme, add butter slices on top of herbs.

5. Place turkey breast on parchment lined cookie sheet with rack. Place the turkey seam-side down on the rack, bake for approximately 1 hour and 15 minutes or until thermometer reads 160°F. Turkey will continuing cooking after removed from the oven. Optimal internal temperature is 165°F. (This is how I prepared my turkey, if you are not comfortable following these directions, cook to full 165°F)

6. Remove turkey from oven and let rest at least 15 minutes, turkey will continue to c. Remove kitchen twine, place on platter and slice.

   Looking for a cocktail and snack before dinner, I highly recommend my Party Meatballs and Red Wine Sangria, perfect before any party or dinner.