Originally Posted by Phubar
Last pic says it all...pink n juicy...and it has the "bend" factor.
I've never had carved turkey breast that came even close to being that juicy and tender. Truly a tribute to Brine, and to Daddio's awesome recipe.
By the way, I have about a gallon of Turkey Stock now in the freezer and whipped up a big pot of gravy using the drippings, a couple cups of the fresh stock, a bit of salt and pepper and some flour and water to thicken it up. Had a taste (at 5:00 a.m.) and its "eat with a spoon" gravy! Very tasty, followed a simple gravy recipe at
but using the fresh stock and strained drippings made all the difference. And the whole house smells like Thanksgiving!