Sambal-Roasted Turkey Breast
serves 2-4
The clean heat of sambal oelek highlights the flavor of the turkey without overpowering the meat.
1 cup kosher salt
1/4 cup brown sugar
1 gallon cold water
1 whole bone-in turkey breast
1/4 cup sambal oelek
1 orange, halved
1/2 white onion
prep: 10 minutes
total: 1 hour 40 minutes
whisk
large bowl
roasting pan
digital, instant-read meat thermometer
1. Whisk the salt and sugar into the water until dissolved. The water should be very cold. If it's not, add ice after you've whisked in the salt and sugar. Pour the water into a large ziploc bag and then put the turkey in the bag. Squeeze out all the air and close the bag. Put the bagged turkey into a pot or bowl to catch any spills. Refrigerate 6-12 hours.
2. Preheat the oven to 425F. Remove the turkey from the brine and pat it very dry. Put it either on a rack or a bed of sliced vegetables in the roasting pan to keep it stable. Rub the turkey generously all over with the sambal oelek, inside and out. Put the orange and onion in the cavity.
3. Roast the turkey until a digital, instant-read meat thermometer reads 161-165F when inserted into the thickest part of the breast (not touching the bone). Let the turkey rest 15 minutes before carving.
2. Preheat the oven to 425F. Remove the turkey from the brine and pat it very dry. Put it either on a rack or a bed of sliced vegetables in the roasting pan to keep it stable. Rub the turkey generously all over with the sambal oelek, inside and out. Put the orange and onion in the cavity.
3. Roast the turkey until a digital, instant-read meat thermometer reads 161-165F when inserted into the thickest part of the breast (not touching the bone). Let the turkey rest 15 minutes before carving.
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