Good Lifestyle

A study of theHARVARD SCHOOL OF PUBLIC HEALTH found that consumeProcessed meats-Laire in sodium and chemical preservatives - Every day could increase your risk of heart disease up to 42%. This breast recipe of Turkey brings you a bird is not only low in sodium and without nitrate, but it also makes the most deliciousTurkey's Sandwiches You have already tasted.

Nutrition:140 calories, 2 g of grease (0 g saturated), 520 mg of sodium

Serves 12

You will need

8 cups of water 3/4 cup of salt
1 cup of sugar
1 Big Breast of Boneless Turkey (about 3 pounds)
2 clovesGarlic, peeled
Black salt and pepper
1 tablespoon of olive oil
1/2 c. Chopped fresh rosemary

How to do it

1. Combine water, salt and sugar in a large saucepan to keep turkey and boil.
2. Stir until sugar and salt are completely dissolved.
3. Remove heat and let cool at room temperature.
4. Add the chest of the turkey, the cover and the place in the refrigerator with brine for at least 4 hours and until the night.
5. Preheat the oven to 425 ° F
6. Remove the turmoil from the brine, dry them and rolling in a tight log.
7. Use the butcher string to attach three separate nodes, about 2 "distance, which will hold the turkey in this tight shape.
8. MINANCEZ finely garlic, using a pinch of salt and the back of your knife to hide it in a dough.
9. Combine with olive oil and rosemary, then rub over the turkey, with a good amount of black pepper.
10. Place the turkey in a large saucepan and roast until a thermometer inserted into the center of the meat reads 160 ° F, about 1 hour. Let Turkey rest before deciding.
11. Turkey can be served as withtraditional sidesOr will stay up to a week in the fridge for sandwiches.

Eat

This dish was built forLeftoversThus, roast to Turkey a lazy Sunday afternoon and use it all the week as a foundation of some incredible meals:

• Like a sandwich, stacked on leaven withlawyer, Roman and whipped cream cheese with cranberry sauce
• As a salad, thrown with rocket or spinach and egg slices, olives and cherry tomatoes
• Like a taco, thrown a few spoonfuls of salsa verde, nestled in a hot tortilla and garnished withguacamole

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!