1 cup kosher salt
1 cup sugar
1 1/2 gallons water
1 whole bone-in, skin-on turkey breast (6 to 7 pounds)
1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon very finely chopped fresh sage
1 teaspoon very finely chopped fresh thyme
Freshly ground black pepper
3 celery stalks, chopped
3 carrots, cut into chunks
3 onions, preferably Vidalia, quartered
2 1/2 cups homemade chicken stock or reduced-fat, low-sodium chicken broth, plus more if needed
2 tablespoons all-purpose flour
Pear and Cranberry Chutney, recipe follows, optional
I have a love-hate relationship with canned cranberry sauce. It is so evocative of the holidays, with its familiar ridges produced from being packed in the can. But I struggle with not making something fresh when making homemade is so easy. Transform this Basic Turkey recipe into Brilliant with Pear and Cranberry Chutney.
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