Sliced Turkey Recipe

Prepare brine

In a large heatproof bowl or pot, combine 6 cups water, kosher salt, and brown sugar. Stir over low heat just until the salt and sugar dissolve. Remove from heat and add bay leaves, peppercorns, thyme sprigs, and smashed garlic. Let the brine cool to room temperature.

Cool and dilute

Once the flavored brine is at room temperature, add the 6 cups cold water to fully cool and increase volume. The total brine should be cold or chilled before adding the turkey (target under 40°F / 4°C).

Brine the turkey

Place the turkey breast in a nonreactive container or large resealable bag. Pour the cooled brine over the turkey, making sure it is fully submerged. Refrigerate for 4 to 8 hours (4 hours minimum for a 2-lb breast).

Rinse and dry

After brining, remove the turkey breast, discard brine, and rinse the turkey briefly under cold running water to remove excess surface salt. Pat the turkey very dry with paper towels. Let it sit uncovered in the refrigerator for 30–60 minutes if time allows — this helps the skin dry for better browning.

Preheat oven and prepare rub

Preheat the oven to 375°F (190°C). In a small bowl, mix the softened butter, olive oil, chopped rosemary, thyme leaves, lemon zest, and freshly ground black pepper until combined.

Season turkey

Lightly rub the turkey breast with 1/2 teaspoon salt. Gently loosen the skin from the meat where possible and spread about half of the herb-butter mixture under the skin directly onto the meat. Rub the remaining herb-butter over the skin and outer surface.

Roast

Place the turkey breast on a wire rack set in a shallow roasting pan (or on a lightly oiled baking tray). Roast in the preheated oven for approximately 20–25 minutes per pound, or until the internal temperature at the thickest part of the breast reaches 160°F (71°C). For a 2-lb breast this will be about 40–50 minutes. If the skin browns too quickly, tent loosely with foil.

Rest and make pan juices

Remove the turkey from the oven when 160°F is reached, transfer to a cutting board and tent loosely with foil. Let rest for 15–20 minutes; carryover cooking will bring the internal temperature to about 165°F (74°C). Meanwhile, place the roasting pan over medium heat on the stove, add 1 cup low-sodium stock and scrape up browned bits with a wooden spoon. Simmer briefly for 2–3 minutes to meld flavors; this becomes a simple pan sauce. Strain if desired.

Slice

After resting, use a sharp carving knife to slice the turkey breast thinly across the grain into even slices (about 1/8–1/4 inch thick for sandwiches, thicker for plated servings). Arrange slices on a warmed platter and spoon a little pan sauce over the top or serve sauce on the side.

Garnish the sliced turkey with chopped parsley and serve with cranberry sauce or warmed gravy if desired. Leftover slices keep well refrigerated for 3–4 days and are excellent cold in sandwiches.