COLUMBIA, SC (WIS) - The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.
Brined Turkey Breast
1 turkey breast, bone-in, about 5 to 7 pounds
1 gallon ice cold water
1 1/2 cups kosher salt (if you only have table salt, use 1 cup)
1/2 cup light brown sugar
3 bay leaves, crumbled
½ teaspoon dried thyme
1 tablespoon allspice berries, crushed
1 tablespoon mixed peppercorns, crushed
1/2 teaspoon dried rosemary leaves
1 tablespoon vegetable oil
salt and pepper
Rinse turkey under cold water.
Place turkey breast in a large cooking bag; place in a large roasting pan or other large container (just in case the bag leaks). Add the brine ingredients to the bag, then close the bag and twist until brine is covering turkey.
Use a twist-tie to secure the bag. Alternately, you can use a large, nonreactive covered container. Place in the refrigerator for 12 hours or overnight.
Heat oven to 425°.
Remove turkey from brine and pat dry. Place on a rack, breast side up, in a large roasting pan. Discard brine. Rub the turkey with vegetable oil and sprinkle with salt and pepper. Place a meat thermometer in the thickest part of the breast, not touching bone. Roast at 425° for 20-30 minutes. Reduce heat to 325° and continue roasting until turkey breast registers 165-170°, about 1 to21/2 hours.
Serves 8 to 10.
Pumpkin-Apple Streusel Cake
3 tablespoons unsalted butter
4 cups diced peeled cored Granny Smith apples (about 4 large)
3 tablespoons sugar
1 teaspoon ground cinnamon
1 1/2 cups all purpose flour
1 cup (firmly packed) golden brown sugar
1/2 cup unsalted butter, cut into pieces, room temperature
1/2 teaspoon salt
3/4 cup canned pure pumpkin
1/3 cup sour cream
2 tablespoons sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 large eggs
Vanilla ice cream
For apples: Melt butter in large nonstick skillet over medium-high heat. Add apples; saute until apples begin to brown, about 5 minutes. Add sugar and cinnamon and saute until golden brown, about 3 minutes longer. Cool.
For cake: Preheat oven to 350F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan.
Scatter apples evenly over top. Sprinkle reserved topping over apples.
Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter.
Serve warm or at room temperature with ice cream.