Whole turkey too much? Here's a smaller version of Emeril Lagasse's recipe for a holiday favorite with a kick. Try his holiday brined turkey with Fresh Cranberry Compote.

Ingredients

Directions

1. To make the brining liquid, combine all the ingredients, except for the Emeril's Essence and the oil, with 1 gallon of water in a large non-reactive container and stir to dissolve the sugar and salt.

2. Put the turkey in a large colander and rinse under cold running water. Add the turkey breast to the brine, cover, and refrigerate, turning the breast occasionally, for at least 12, hours and up to 24 hours. (If you don't have a large non-reactive container, put the turkey breast in a large heavy-duty plastic garbage bag. Make the marinade in a large bowl and pour the marinade into the bag. Put the bag inside a large container or roasting pan in case it should leak or drip.)

3. Preheat the oven to 375 F.

4. Remove the turkey from the brine (discard the brine) and put it breast side up in a large heavy roasting pan. Pat the turkey dry with paper towels. Rub the turkey with the vegetable oil, and sprinkle on both sides with the Essence.

5. Roast until deep golden brown and an instant read thermometer inserted in the thickest part of the breast reads 160 degrees F, about 1 1/2 hours. Transfer to a platter and let stand for 15 minutes before carving.

6. Carve the turkey and serve with the cranberry compote.

Recipe copyright 2001, Emeril Lagasse

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