Inspired by a classic Swedish recipe for brined goose, I reduce the traditional 3-day brining process by using pre-brined kosher turkey in this unconventional gluten-free Thanksgiving recipe.
- 1 fresh Kosher turkey breast half (about 3 pounds), with skin and bone, such as Trader Joe’s
- 1 lemon, halved
- Kosher salt or fine sea salt
- 6 cups (48 ounces) gluten-free, low-sodium chicken broth
- 1 bay leaf
- 1 branch fresh rosemary
- 2 strips of lemon zest, ½ x 2 inches
- 2 cups water, approximately
Rinse the turkey breast well and pat dry with paper towels. Rub with the cut sides of the lemon, then rub with about 2 tablespoons of salt. Cover and refrigerate for 12 hours.
Rinse the turkey breast, and place in a pot just wide enough to hold it. Add the chicken broth, bay leaf, rosemary and lemon zest. Add enough water to just cover the meat.
Bring to a boil. Immediately reduce the heat to low, partially cover and simmer very gently—just a few bubbles should rise to the surface—for 45 minutes. Remove the pot from the heat and let the meat cool in the broth.
When cold, lift the turkey breast from the broth and transfer to a platter. Cover and refrigerate, but serve at room temperature.
When ready to serve, discard the skin and carve into thin slices, parallel to the bone.
Cook’s tip: The broth can be used for another purpose, but remember that it is already salted.
Nutrition Analysis: 270 cal, 12 g fat, 110 chol, 1260 mg sodium, 0 g carbs, 0 g fiber, 38 g protein.
Recipes © copyright 2015 by Jacqueline Mallorca.
The author of more than a dozen cookbooks, Gluten-Free Living Food Editor Jacqueline Mallorca has written titles including The Wheat-Free Cook and Gluten-Free Italian.