Forest Roasted Turkey Breast

(WJBK) - Get this recipe courtesy of Chef Kelli Lewton from 2 Unique Caterers and Event Planners. Visit her online at www.twounique.com .

Serves10-12

Ingredients:

• 2 Large Free Range Turkey Breasts
• 2 TB unsalted butter
• 1 bulb fennel~ cleaned and cut in strips
• 1 cup Figs~ halved
• 1/2 cup apricots~ halved
• ¼ cup dried cherries or cranberries
• 12 stalk of celery 3 inch pieces
• 8 stalks of carrot
• ½ cup chicken or vegetable stock
• Salt and pepper

Brine

• ½ gallon water
• ½ lb brown sugar
• ½ lb kosher or sea salt

Method:

1. Clean and brine Turkey breasts 24-48 hours (optional step)
2. With thin sharp knife make multiple slits into breast
3. Alternate, stuffing fruits and aromatics into slits
4. Rub under skin with Cider rub (see recipe below)
5. Preheat oven to 400 and roast turkey for 10 minutes
6. Reduce heat to 350 and continue to bake for another 30 minutes or until meat probe reads 160 in center of breasts
7. Baste Turkey every so often with cider reduction
8. Reserve dripping from pan and reduce by half and use as a glaze just before service

CIDER GINGER MAPLE RUB

• 1-cup apple cider
• 1/3 Cup pure maple syrup
• 2 Tbsp. OJ concentrate
• ½ tsp. cinnamon
• 1 tsp. dried ginger
• 1 ½ Tsp. lemon peel
• 1 stick butter (room temp)

Method

1. Mix apple cider, maple syrup, and oj concentrate. Boil in saucepan over medium heat until reduced 30-40 %.
2. Remove from heat, add fresh herbs and butter, lemon peel and spices, whisk & refrigerate.