Yield: 12 Food Cost: 16% Establishment: Restaurant   Ethnicity: New American   Meal Type: Brunch, Breakfast   Preparation Method: Smoke   Product Type: Turkey Breast

Ingredients

3 Pounds FRESH TURKEY BREAST

1 Cup brown sugar

1 Cup Kosher salt

1 Quart water

Fennel Hash

1/4 Cup vegetable oil

1 Cup red onion, 1/4 inch dice

2 shallots, minced

4 Cups fresh fennel, 1/2 inch dice

2 cloves garlic, sliced very thin

2 bay leaves

3 Cups dry white wine

1 Quart TURKEY STOCK

2 Pounds red bliss potatoes, 1/2 inch dice

2 large red bell peppers, seeded and 1/4 inch dice

1/4 Cup fresh parsley, chopped

To Taste freshly ground black pepper

24 large eggs, poached

24 slices whole grain bread, toasted and sliced

Smoked Turkey

Debone the turkey breast and remove the skin, yielding about 2 pounds EP. In a large bowl, dissolve the sugar and salt in the water. Place the turkey in the sugar/salt solution, cover and refrigerate. Allow to brine for 6 to 12 hours. Remove from the sugar/salt solution and pat dry. Prepare the smoker OR in lieu of a professional smoker, place soaked applewood chips in a deep hotel pan. Place the turkey on a rack elevated over the chips. Cover with a lid or heavy-duty aluminum foil and place over medium-low heat, smoking until the breast reaches an internal temperature of 170 degrees F. Replenish wood chips about every 30 minutes. You may substitute 2 pounds EP smoked turkey breast available from a purveyor. Dice the fully cooked turkey into 1/2-inch pieces. Cover and refrigerate.

Fennel Hash

Over medium-high heat in a large, heavy braising skillet, heat the oil; saute the onion, shallots and fennel until lightly browned. Add the garlic and bay leaves; saute for another 3-5 minutes. Deglaze the pan with wine, loosening the browned bits in the bottom of the pan. Add the turkey stock and potatoes. Lower the heat to medium and mix well. Stirring occasionally, continue to cook until the liquid is half as much as the other ingredients. Add the reserved smoked turkey and red peppers; heat well. Stir in the parsley and season with pepper.

For service

Poach eggs and toast the whole wheat bread. Place the fennel hash on warm plates, top with two poached eggs, and add two slices of toast. Garnish with additional parsley.

Recipe Source: This breakfast/brunch recipe was provided by Kent Cummings, formerly of Shelburne Farms in Vermont.

Nutrition Facts Calories 590   Calories from Fat 160 % Daily Value* Total Fat 18g 28% Saturated Fat 4g 20% Cholesterol 475mg 158% Sodium 8380mg 349% Total Carbohydrate 61g 20% Dietary Fiber 6g 24% Sugars 26g   Protein 38g   Vitamin A 30% Vitamin C 120% Calcium 15% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4