Turkey breasts are brined in white wine seasoned with orange zest, cinnamon, ginger and cloves before being roasted to a golden brown.

Serves 6-8

Instructions:

1. In a large stock pot, bring mulled wine brine ingredients to a simmer, stirring frequently. Once salt and sugar has dissolved remove from the heat and cool.
2. Submerge turkey breast in brine and refrigerate for a minimum of 24 hours.
3. Preheat oven to 375°F. Remove turkey from the brine and rinse in cool water. Place breasts in a rack lined roasting pan, pour turkey stock in the bottom of the pan and roast for 1-1 1/2 hours or until turkey is cooked completely.
4. Let rest for 30 minutes before slicing and serving. Strain pan juices and serve with the turkey.