Ingredients
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1 kg Chicken breastor turkey breast
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Brine:
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1 l Water
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60 g Salt
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15 g Sugar white
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1 clove Garlic
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2 Bay leaf
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3 Pimento
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10 Black pepper whole
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1 Clove
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Marinade:
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1 tbsp Extra Virgin olive oil
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1/2 tsp Garlic powder
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1 tsp Dijon mustard
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1 tsp Smoked paprika
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1/2 tsp Grounded black pepper
Directions
Finding new recipes for a tasty and healthy breakfast with enough protein is an ongoing quest, so I’m always excited when I discover successful recipes that help diversify our meals. This idea came to us during one of our trips when we bought ready-made roasted poultry breast and used it to make sandwiches on whole-grain gluten-free bread, spreading it with cream cheese (or mayonnaise) and adding lettuce and vegetables. The result was a delicious, healthy, and satisfying breakfast that could be assembled very quickly. After returning home, I experimented with different ways of roasting the meat until I achieved the same juicy and flavorful result, but without the preservatives and flavor enhancers commonly found in store-bought versions. Everyone enjoys these sandwiches! They also make a great school snack. Highly recommended!
This method works equally well for both chicken breast and turkey breast. I’ll provide roasting times for both options in the recipe.
To achieve a juicy roast that can be sliced like deli meat, it is important to follow all the steps in the recipe, including brining, wrapping, low-temperature roasting, checking the internal temperature, and chilling in the refrigerator.
Today's visits: 5.
Steps
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1
Done
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For the brine, dissolve the salt and sugar in cold water. Slice the garlic and add it to the brine. Add all the spices and stir well. If you prefer a more flavorful brine, bring it to a boil and then cool it completely—the spices will release their flavors more effectively. However, it is very important to let the brine cool completely before submerging the meat! |
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2
Done
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Before roasting, prepare the marinade by thoroughly mixing all of its ingredients. |
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3
Done
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Preheat the oven to 150°C (300°F). Remove the meat from the brine, pat it dry with paper towels, and coat it well with the marinade on all sides. If using chicken breast, pair the fillets together in sets of two. Place the meat (2 chicken breasts paired together or 1 whole turkey breast piece) on a sheet of parchment paper and wrap it tightly, twisting the ends to create a firm bundle. This is important for achieving the desired texture of the finished meat. Wrap the bundle tightly in foil and place it in the oven. |
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4
Done
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To keep the meat juicy, it is important not to overcook it, so it is best to rely on the internal temperature and monitor it with a meat thermometer. As soon as the internal temperature reaches 72°C (162°F), remove the meat from the oven immediately. Do not unwrap it. Let it cool in the bundle until it reaches room temperature, then refrigerate overnight. By morning, you’ll have incredibly tender and juicy chicken (or turkey) that can be sliced thinly for sandwiches. |
