Peppercorn Dry Brined Turkey Breast with Truvía^® Brown Sugar Blend

Ingredients

• 1 (7 lb.) turkey breast

• 2 Tbsp (30 mL) black peppercorn

• 1 Tbsp (15 mL) pink peppercorn

• 1⁄2 tsp (2.5 mL) coriander seeds

• 3 bay leaves

• 1⁄2 tsp (2.5 mL) red pepper flakes

• 1⁄4 cup (60 mL) kosher salt

• 3 Tbsp (45 mL) Truvía^® Brown Sugar Blend

• 2 Tbsp (30 mL) orange zest

• 2 Tbsp (30 mL) lemon zest

• 1 lemon

• 1 small yellow onion

• 1 celery stalk

• 1⁄4 cup (60 mL) olive oil

Directions

DRY BRINE

• 1.  

  Heat large skillet over medium-high heat. Add peppercorns, coriander, bay leaves, red pepper flakes in skillet and toast until fragrant, 7-10 minutes.

• 2.  

  Let cool and crush in a bag with a rolling pin or heavy skillet. Combine spices with salt, Truvía^® Brown Sugar Blend, orange and lemon zest.

TURKEY

• 3.  

  Rinse turkey and pat dry. Place on large baking sheet and rub all sides with dry brine. Cover with plastic wrap and let cure in refrigerator 5-6 hours.

• 4.  

  Preheat oven to 450°F (230°C).

• 5.  

  Remove turkey from refrigerator and rinse completely. Pile lemon, onion and celery in center of roasting pan. Place turkey on top. Rub outside turkey with olive oil. Place in oven and roast 30 minutes.

• 6.  

  Reduce heat to 350°F (175°C) and continue roasting until instant read thermometer reaches 165°F (75°C) (about 1 to 11⁄2 hours).

• 7.  

  Remove from oven and let rest 20 minutes before serving.