Lela Thanksgiving Cooking Class, Turkey Breast Recipe

Lela, the neighborhood restaurant and bar at the intersection of 494 and 100 in Bloomington, is offering a cooking class to get you ready for Thanksgiving on Sat., Nov. 19, from 1 – 3 p.m.

The price is $65 per person, which includes two glasses of wine per person, tastes of the menu and take home recipe cards. To register for the class, visit Eventbrite.

Turkey Breast Recipe

Ingredients:

3 to 7 pounds thawed, bone-in, skin-on turkey breast (1 half-breast or 1 whole turkey breast joined at the breast bone)

For Brine:

6 quarts water
8 cups ice cubes
1 cup kosher salt
1/3 cup brown sugar
1/2 cup molasses
7 fresh sage leaves
1 tablespoons pink peppercorns
2 Tablespoons canola oil

Instructions:

-- In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice. Marinate the turkey breast in the brine for 12 hours. Remove from brine, rinse under running water, and pat dry.

-- Preheat the oven to 450°F. Place an oven rack in the bottom third of the oven.

-- Place the turkey in the oven and immediately lower the heat to 350°F. Roast for 1 hour, then begin checking the temperature.

-- The turkey is done when it reaches 165°F in the thickest part of the breast meat. Start checking after 1 hour of roasting and continue checking every 10 to 15 minutes until the breast is cooked through.

--- Rest the turkey: When cooked, remove the turkey from the oven and cover it loosely with foil. Rest the turkey for 15 to 20 minutes; this gives the juices time to redistribute and the turkey time to firm up.