The idea for this recipe comes from one of the worlds best chefs; Thomas Keller. Famous for The French Laundry, Per Se, and other restaurants as well as his cookbooks, he is someone every cook and chef would aspire to be. It is amazing in it’s simplicity and turns out some of the tastiest, juiciest, holiday turkey I’ve ever had!
Start by breaking down your thawed turkey. I cut off the ends of the wings, legs, and took out the pelvis and back bone to roast for the gravy with the neck. I also boned out the legs.
Using the poultry brine recipe from this site; Poultry Brine. Completely submerge your turkey in the brine and refrigerate for no more than 12 hours and no less than 8 hours. After it has been brined, remove and pat dry with a paper towel. As shown in the picture, stand up on a lined sheet pan. Let sit out at room temperature for about 30 minutes before putting in the oven.
Use a spatula to coat the entire turkey breast with about 1/4 to 1/2 inch thick layer of a good quality store-bought mayonnaise, or make your own; Garlic and Truffle Aioli. Slide into an oven set at 350F, and cook to an internal temperature of 155F. Remove from the oven and let rest for 15 minutes before carving.