Tarragon Turkey

• 1/2 cup honey
• 1/2 cup tarragon vinegar
• 1/2 cup packed dark brown sugar
• 2 tablespoons black peppercorns
• 1/2 cup salt
• 6 tablespoons dried tarragon
• 1 onion, peeled and quartered
• 1 large or two small garlic cloves, bruised and peeled
• 1 lemon, cut into 1/4-inch slices
• 1 5 1/2-pound rolled turkey breast, tied at intervals to shape it like a sausage (ask your butcher to do this)
• 1/4 cup olive oil
• 1/4 cup fresh tarragon leaves

1. In a very large casserole, roasting pan or plastic tub, combine honey, vinegar, sugar, peppercorns, salt and dried tarragon.
2. Add onion, garlic, lemon and five quarts of water.
3. Submerge rolled turkey breast in mixture, adding 1 to 2 more quarts as needed to cover breast with liquid.
4. Refrigerate overnight, preferably for 24 hours.
5. Remove turkey from brine, and place on a rack for 30 minutes to drain and come to room temperature.
6. Meanwhile, heat oven to 400 degrees.
7. In a saucepan combine olive oil and fresh tarragon, and place over medium-low heat until oil begins to sizzle.
8. Remove from heat, and allow to sit for 10 minutes.
9. Transfer tarragon from oil to a clean roasting pan.
10. Pat turkey dry with paper towels, and place on top of tarragon.
11. Pour oil over turkey, and rub by hand until meat is completely covered with oil.
12. Roast for two hours.
13. No basting is necessary.
14. Remove pan from oven.
15. Transfer turkey to a sheet of foil, and allow it to cool for 20 minutes.
16. Remove, and discard strings, wrap turkey in foil, and refrigerate until chilled, at least one hour.
17. To serve, cut into slices.

honey, tarragon vinegar, brown sugar, black peppercorns, salt, tarragon, onion, garlic, lemon, turkey breast, olive oil, tarragon

Taken from cooking.nytimes.com/recipes/5365 (may not work)