Description
A flavorful and juicy roasted turkey breast brined with a savory mixture of kosher salt, brown sugar, herbs, and spices, perfect for holiday meals or a satisfying main course.
Ingredients
Scale
Brine Ingredients
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 8 cups water, divided
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 4 garlic cloves, smashed
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 lemon, sliced
Turkey and Seasoning
- 1 (4 to 6 lb) bone-in, skin-on turkey breast
- 2 tablespoons olive oil
- Freshly ground black pepper to taste
Instructions
- Prepare the Brine: In a large saucepan, combine 4 cups of water, kosher salt, brown sugar, black peppercorns, bay leaves, smashed garlic cloves, fresh rosemary, thyme, and lemon slices. Bring the mixture to a boil, stirring until the salt and sugar are completely dissolved. Remove from heat and allow to cool to room temperature.
- Add Remaining Water: Once the brine is cooled, add the remaining 4 cups of cold water to the mixture to ensure the brine is adequately diluted.
- Brine the Turkey: Place the turkey breast in a large food-safe container or sealable bag. Pour the cooled brine over the turkey, ensuring it is fully submerged. Cover and refrigerate for 8 to 12 hours, allowing the flavors to infuse and the meat to retain moisture.
- Prepare for Roasting: After brining, remove the turkey from the brine and pat dry thoroughly with paper towels. Let it sit at room temperature for about 30 minutes to ensure even cooking.
- Preheat Oven and Season: Preheat your oven to 375°F (190°C). Place the turkey breast on a rack inside a roasting pan. Rub the turkey with olive oil and season generously with freshly ground black pepper.
- Roast the Turkey: Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F (74°C).
- Rest and Serve: Let the turkey rest for 10 to 15 minutes after roasting to allow juices to redistribute before slicing and serving.
Notes
- The turkey can be brined up to 18 hours for deeper flavor.
- Avoid adding extra salt before roasting as the brine sufficiently seasons the meat.
- Leftover turkey breast is excellent in sandwiches, soups, or salads.
