TLC Cooking "Emeril's Brined and Roasted Turkey Breast with Sweet Potatoes"

Emeril's Brined and Roasted Turkey Breast with Sweet Potatoes

YIELD 6 to 8 Servings

INGREDIENTS

3/4 gallon	water
3/4 cup	maple syrup
1/2 cup	kosher salt
1	onion, quartered
1	orange, quartered
6	cloves garlic, smashed
1 tablespoon	coarsely crushed black peppercorns
6	bay leaves
1/2 teaspoon	cayenne pepper
1 5 to 6 pound	turkey breast
1 tablespoon	table salt
2 teaspoons	coarsely cracked black pepper
2 tablespoons	olive oil, or more to coat
3	large sweet potatoes, peeled and cut into large dice
4	sprigs fresh thyme
4	sprigs fresh rosemary

PREPARATION:

Place the water, maple syrup, salt, onion, orange, garlic, peppercorns, bay leaves and cayenne pepper in a large stockpot and whisk to dissolve salt. Add the turkey breast and cover. Let it sit in the refrigerator for at least 12 and up to 24 hours.
Preheat the oven to 375 degrees F. Remove the turkey breast and pat dry with paper towels. Discard the brine solution. Sprinkle 2 1/4 teaspoons of the table salt and 1 1/2 teaspoons of the pepper all over the turkey.
Drizzle the olive oil over the sweet potatoes and toss with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
Transfer the turkey breast to a roasting pan with the sweet potatoes. Place the herb sprigs in amongst the potatoes. Roast for 1 1/2 hours, or until the turkey reaches an internal temperature of 160 degrees F. Remove from the oven and let stand for 10 to 15 minutes before serving.
This recipe was featured on the Dinner in a Flash Episode of Emeril Green.

This recipe appears in: Turkey

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