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Turkey Breast with Sage and Allspice (half breast)

This dish is very easy and especially delicious. Choose a half-breast with as much skin as possible and ideally on the bone. The bone adds flavor and the skin protects the meat surface from becoming dry.

Allspice is one of my favorite spices (along with sweet spanish paprika) and I use it very often with any type of meat. In this case, it adds an extra boost to the flavor combined with the sage. This is an excellent spice to experiment with. Excellent on lamb, beef, pork and poultry.

What you need

  1. 1 turkey breast half
  2. 1 quart (4 cups) water
  3. 2 Tablespoons kosher or sea salt
  4. Several bunches of fresh sage leaves
  5. 1 tsp ground allspice total or more to taste
  6. Duck fat or olive oil or butter
  7. Brandy (optional)
  8. Kosher salt & ground black pepper

How to make it

  1. Place turkey breast half into a large bowl with 1 sprig sage leaves (5-8 leaves) and 1/2 tsp ground allspice
  2. Dissolve 2 Tbl salt in 4 cups water
  3. Pour water over turkey and refrigerate for 6-8 hours
  4. Remove turkey from brine and dry well with paper or towel
  5. Allow turkey to come to room temperature for 30 minutes
  6. Preheat oven to 325º
  7. Brush the base of a baking dish with fat
  8. Mince 2-3 leaves of sage and blend 1/2 tsp ground allspice, 1 Tbl brandy and 1 Tbl fat to make a paste
  9. Rub turkey breast skin and top of meat with the paste
  10. Lay sprigs of fresh sage leaves over the bottom of the baking dish and place turkey breast on top, skin side up
  11. Sprinkle with salt & pepper and roast for 22 - 25 minutes per pound (use a calculator) until meat reaches 165º: in the middle
  12. Let rest 15-20 minutes before carving

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