1 large whole boneless turkey breast skin on – approximately 1.4 - 1.8 kilograms
2 tablespoons butter, softened
Cracked black pepper
Several whole leaves sage
Heat apple cider in a small pot until just hot to the touch but not boiling. Add kosher salt and remove from heat immediately. Stir to fully dissolve salt. Add the litre of cold water and juniper berries. Stir to blend.
Early the day before Christmas:
Either in a large plastic bag or container that turkey can fit into and be fully immersed in liquid, pour brine over turkey. Turkey should be fully immersed in liquid. Cover and refrigerate for eight hours. Remove turkey from brine, rinse and pat dry. Place bake in fridge on a rack, uncovered.
Preheat oven to 375 D.
Rub turkey with softened butter, sprinkle with cracked black pepper and arrange whole sage leaves on skin side. Roast turkey breast in roasting pan, skin side up, in a 375 D oven for about 50 minutes – one hour or until internal temperature reaches 170 D. Time may vary so depend on thermometer reading to ensure that turkey is fully cooked.
Remove from oven and remove turkey from pan tenting with foil and rest for 15 minutes before slicing.
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