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Dressed with a little practicality, this diminutive cut is no less iconic than a whole turkey. For the best flavor and texture, brine your turkey breast for six hours -- no more, no less. The vegetables should all be cut to the same size to ensure even cooking.

Source: Martha Stewart Living, November 2008


For the Turkey

For the Vegetables


Cook's Notes

Brine the turkey breast a day in advance. Pat it dry, cover tightly, and refrigerate overnight.

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How would you rate this recipe?
  • KristyFragolina
    29 OCT, 2011
    this is a great recipe! i made it last year for a crowd of 45 people and everyone loved it!

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