Peppercorn Crusted Roasted Turkey Breast

Step 1: NOTE: I normally get a 2-3 lb turkey breast, which seem to be the most common size at the grocer; however, if you want to use a larger turkey breast; you will want to increase the brine time by an hour or two. Also, you may need to double your peppercorn corn mix in order to cover the entire turkey.

Step 2: Brine ... In a large pot, add 1 cup boiling water along with the salt and sugar and let it dissolve, stirring often. Add 4 cups of cold water and 3 cups of ice cubes to the mix and stir well. Make sure the brine is cooled before adding the turkey. Also, make sure your turkey is thawed. Then add the turkey, cover, and refrigerate 3-5 hours.

Step 3: Peppercorn Crust ... Add the peppercorns to a coffee grinder, or small food processor to grind. If you don't have either; add the peppercorn to a small ziploc bag, and use a meat mallet, a hammer, or even the bottom of a heavy pan. Make sure to crush the peppercorns pretty fine. Add the salt and mix well.

Step 4: Turkey ... Remove the turkey from the brine and let it come to room temperature. Dry the turkey off and let the skin dry a bit as it rests on the counter.

Step 5: Crust ... Mix the dijon mustard and oil together and brush over the turkey on all sides. Press the peppercorns over the turkey to form a crust.

Step 6: Bake ... Add the turkey to a roasting pan on a rack. If you don't have a rack, use 4-5 carrots, celery ribs, or thick onion slices on the bottom of the pan to create a rack for the turkey. This works very well. Then, add the water to the bottom of the pan.

Step 7: Place the turkey in a preheated oven at 325 degrees on the middle shelf. I do NOT cover it; however, if you feel the turkey is getting too brown, lay a piece of foil over the turkey and cover loosely. Every oven will cook a bit differently. Half way through cooking. Bake approximately 1 1/2-2 1/2 hrs. This really depends on the weight of the turkey and the type of pan you are using. I check after 1 1/2 hrs and use a thermometer - also, make sure to take a couple of readings to get an accurate temperature. I remove the turkey between 155 and 160; cover and let it rest. It will continue to cook after removing from the oven; and it should finish after resting at 165 degrees.

Step 8: Serve ... Slice and ENJOY! I rarely serve gravy with this recipe; but I do enjoy serving a home made warm cranberry sauce; or even a chutney with it for something a bit different.