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Dry-brined turkey breast

Danielle Matar/The Globe and Mail

Kosher salt is a must for this. I prefer Diamond Kosher because the salt granules, which look like ivory snow, melt more quickly. The baking powder was a suggestion from a friend, who swore it made a crisper skin and it did. It may seem like a lot of salt, but the meat does not taste salty.

Servings: 6 to 8

Ready time: 1 hour and 30 minutes, not including brining time

Dry brine

1 1/2 tablespoons kosher salt

1/2 tablespoon baking powder

1 1/2 pounds (1.5 kilograms) to 4 pounds (2 kilograms) boneless turkey breast, skin on

Seasoned butter

1/4 cup butter, softened

1 tablespoon chopped tarragon

1 teaspoon coarsely ground pepper

2 teaspoons grated lemon rind

1/2 teaspoon finely chopped garlic

Sauce

3 tablespoons balsamic vinegar

3 cups chicken stock

1 tablespoon cranberry sauce or red currant jelly

1 teaspoon cornstarch

1 tablespoon water

Method

Combine salt and baking powder. Sprinkle thoroughly over both sides of turkey breast. Allow to brine at room temperature for 2 hours or in the refrigerator overnight.

Preheat oven to 400 F. Combine ingredients for seasoned butter. Spread all over turkey breast. Place breast on a rack and roast for 40 minutes. Reduce heat to 350 F and roast for 30 to 35 more minutes or until juices run clear and internal temperature reaches 155 F. Place on a carving board and let rest while making sauce. Turkey will continue to cook while resting.

Place roasting pan on stovetop. Skim and discard fat. Turn heat to high and add balsamic vinegar. Bring to boil and add chicken stock. Cook until reduced by half, about 4 minutes. Add cranberry sauce (or red currant jelly) and bring back to boil. Boil for about 5 to 10 minutes or until full of flavour. Mix cornstarch with water and swirl into boiling sauce. Turn heat to low and keep warm until needed or reheat.

Carve turkey into thin slices and serve with stuffing and sauce.

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