- 2 bone-in breasts, big skin-on
- 1/4 cup poultry spices
- salt (enough, Coarse for a five-percent salinity to the water)
- tablespoon butter, A couple
- 2 cloves garlic, chopped
- sprig rosemary and parsley, A few each
- 1/2 lemon, Juice of
- 1 lemon curd, jar
Mix the salt spices and enough water to cover the breasts. Place the turkey breasts in the mixture and brine overnight or for a few hours.
Rinse the brine away in cold water.
Dry the breasts and cook them in a hot sauté pan skin-down in clarified butter. If you have cooked it sous-vide, the breast is done once you have golden brown color. If bypassing the sous-vide step, flip the breast once the skin is brown and finish in a 325°F oven for 45-60 minutes depending on size.
In the final two minutes of cooking, toss in butter, garlic, sage, rosemary and parsley, and a squeeze of lemon juice
As the breast is resting, brush with lemon curd and coarse black pepper.