Torrisi Method Roasted Turkey Breast

Torrisi Method Roasted Turkey BreastRecipe from: Torrisi Method food52.com/recipes/31989-torrisi-s-turkeyFor brining the turkey:1 cup kosher salt (we used Diamond Crystal, which is 135 grams/cup -- if using Morton’s kosher salt, use 1/2 cup, or see headnote for other types of salt)1 cup granulated sugar2 boneless turkey breasts, 3 to 4 1/2 pounds eachFor the glaze:8 heads of garlic, lightly smashed but intact4 teaspoons extra-virgin olive oil½ cup honey1 tablespoon Diamond Crystal kosher salt (1½ teaspoons if using Morton’s kosher salt)1 tablespoon freshly ground black pepper1 tablespoon thyme leavesTo brine the Turkey: In a medium saucepan, bring 1 quart water to a boil with the salt and sugar.

The Details

Pour into a large pot, and add 3 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.To make the glaze: Heat oven to 375° F. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is so