• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
484
Protein:
54 g
Fat:
12 g
Carbohydrates:
43 g
Sodium:
984 mg

Credit
Carrie Adair @wheatfreemom

Serves: 4
Prep Time: 15 mins
Cook Time: 4 hrs
  1. In a pot add water, spices, sugar, garlic and salt and bring to a boil. Stirring to dissolve both salt and sugar.
  2. Once boiling remove from stove.
  3. Add oranges and lemons and stir.
  4. Pour brine into a large bowl that will hold turkey breast too.
  5. Add ice to brine to bring down temp to cool.
  6. Add turkey breast, making sure turkey is completely covered in liquid.
  7. Cover bowl and place in fridge to brine for at least 12 hours.
  8. Remove turkey breast from brine. Pat it dry. Discard brine after removing turkey.
  9. Preheat oven to 350 degrees F.
  10. Slice an onion and 2 lemons in half.
  11. Top with turkey breast. Spread butter over turkey breast and sprinkle with 1/2 tsp salt and pepper.
  12. Add 1/2 cup turkey or veg broth to pan.
  13. Cover with foil. Bake for 90 min.
  14. Remove foil. Bake for 30 min.
  15. Add potatoes to pan and bake for 20-25 min.
  16. To serve, place turkey breast, potatoes, cooked lemons and onions on a small platter.
  17. To fry sage leaves add oil to a frying pan. Add oil to a height of 1 cm (1/4 inch). Heat oil to low/medium and add sage leaves to crisp up leaves and place fried leaves on a paper towel lined plate. Add fried sage leaves over turkey and potatoes.

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