Ever since it was served in a meal to the first famished colonialists, turkey has become the traditional dish during Thanksgiving and Christmas dinners. It is a popular choice of meat even more nowadays, because of its low fat content and exceptionally high protein and vitamin content.
However, because it is a lean meat, it has to cook for a long time. The end result may often turn out to be dry and disappointing. But don’t worry, we have a solution for that!
This week I suggest that you try your hand at a turkey roast, which you can ask the butcher to prepare by quite simply trussing a turkey breast. To ensure a juicy and tasty result, just put this roast in brine for a few hours (1 tablespoon of salt for every cup of water), before cooking it for 1 hour 15 minutes in the oven.
Originally published in Journal de Montréal on December 23, 2006.