Cooking Time: 2 to 2/12 Hours Difficulty: Medium Full Episode: A Taste of the Biltmore (Season 4)

Directions:

Sweet Tea Brined Roast Turkey:
  1. Bring all ingredients except turkey to boil until salt and sugar dissolve.
  2. Chill brine to 38 degrees or below.
  3. Pour brine over turkey breast in baking dish. Be sure to completely submerge the turkey.
  4. Let turkey brine for 6 hours or overnight.
  5. Rinse turkey and preheat oven to 325 degrees.
  6. Roast to internal temperature of 165 degrees for approximately 1 – 1 ½ hours.
  7. Rest turkey for at least 30 minutes or more.
Nasturtium Pesto:
  1. Place all ingredients except olive oil in food processor.
  2. While food processor is on, slowly add oil.
  3. Taste for seasoning
Tea Sandwich:
  1. Thinly slice turkey breast.
  2. Lightly toast brioche.
  3. Spread generous amount of pesto on both sides of brioche.
  4. Add 4-6 ounces sliced turkey and gently press together.

Equipment:

Measuring Cups
Measuring Spoons
Sauce Pan
Large Bowl
Thermometer
Food Processor
Full Episode: A Taste of the Biltmore (Season 4)

Ingredients

  • Sweet Tea Brined Roast Turkey:
  • 1 Fresh Turkey Breast
  • 1 Gallon Water
  • 5 Black Tea Bags
  • 1 1/2 Cups Dark Brown Sugar
  • 2 Cups Kosher Salt
  • ½ Cup Fresh Rosemary
  • 4 Garlic Cloves
  • 4 Shallots
  • Nasturtium Pesto:
  • 2 Cups Nasturtium Flowers
  • ½ Cup Basil
  • 2 Garlic Cloves
  • ¼ Cup Pine Nuts, toasted
  • ½ Cup Parmesan Cheese, grated
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Cup Olive Oil
  • Salt & Pepper
  • Tea Sandwich:
  • Brioche, sliced