Recipe Categories
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Whole Turkeys
Whole Turkey Breasts

Shanna's Tarragon Turkey

1/2 cup honey
1/2 cup tarragon vinegar
1/2 cup packed dark brown sugar
2 tbs black peppercorns
1/2 cup salt
6 tbs dried tarragon
1 peeled onion, quartered
2 large cloves garlic, peeled
1 lemon cut into 1/4 inch slices
51/2 lb rolled turkey breast, tied at intervals to shape like a sausage
1/4 cup olive oil
1/4 cup fresh tarragon leaves

In a very large roasting pan, combine honey, vinegar, sugar, peppercorns, salt
and dried tarragon. Add onions, garlic, lemons and 5 qts of water. Submerge turkey
adding more water if needed to completely cover. Refrigerate overnight, best for 24 hrs.
Remove turkey from brine, and place on a rack to let drain for 30 mins. Preheat oven
to 400F. In a saucepan combine olive oil and fresh tarragon, and place over medium-low
heat until oil begins to sizzle. Remove from heat, and allow to sit for 10 mins. Transfer
tarragon from oil to a clean roasting pan. Pat turkey dry with paper towels and place on top of
tarragon. Pour oil on turkey and rub by hand till turkey is completely covered with oil. Roast for
2 hours no basting necessary. Remove pan from oven. Transfer turkey to a sheet of foil, let 
stand 20 mins. Remove and disregard strings, wrap in foil and refrigerate at least 1 hour.
To serve cut into slices.
 
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