Roast Turkey Breast Recipe

Prepare brine

In a large pot, combine 2 L water, 1 cup kosher salt, 1 cup brown sugar, bay leaves, peppercorns, smashed garlic and thyme. Heat gently, stirring until salt and sugar dissolve. Remove from heat and chill to room temperature, then refrigerate until cold.

Brine turkey

Place the 4 lb turkey breast in a container or resealable bag and cover with the chilled brine. Refrigerate for 6–8 hours (or up to 12 hours). Remove turkey from brine, rinse under cold water, and pat very dry with paper towels. Let rest at room temperature 30 minutes before roasting.

Preheat oven to 425°F (220°C) for initial roasting step. In a skillet over medium heat, melt 3 tbs butter. Add diced onion and celery and cook until softened, 5–7 minutes. Add chopped sage and parsley and cook 1 minute more. Transfer to a bowl with 4 cups bread cubes. Add 1 cup chicken stock gradually and stir to moisten; add beaten egg, 1 tsp salt and 1/2 tsp pepper and mix to combine. The mixture should hold together but not be soggy. Set aside to cool slightly.

Tuck or loosely pack stuffing under and around the breast (if using small cavity/around breast) or place in a small baking dish to bake alongside the turkey if you prefer it fully cooked through separately. Do not overpack the stuffing—allow for heat circulation.

Preheat oven to 375°F (190°C) after initial high-temperature step (if used) or simply set to 375°F for a single-step roast. In a small bowl combine 6 tbs softened butter, 1 tbs rosemary, 1 tbs thyme, lemon zest, 2 minced garlic cloves, 1 tsp salt and 1 tsp pepper. Rub the herb butter under the skin and over the top of the turkey breast. Tie the breast with kitchen twine if necessary to maintain shape.

Place the turkey breast on a rack in a roasting pan breast-side up. If baking the stuffing separately, put the stuffing dish on a lower rack. Roast at 375°F (190°C) until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 160°F (71°C). For a 4 lb bone-in breast, this will take about 60–75 minutes. Start checking at 50 minutes. Baste the breast with pan juices or olive oil once halfway through roasting. Tent loosely with foil if the skin browns too quickly.

Remove the turkey when internal temperature reaches 160°F. Transfer to a cutting board and loosely tent with foil. Let rest 15–20 minutes—temperature will rise to 165°F and juices will redistribute before carving.

While the turkey roasts, increase oven temperature to 425°F (if not already) for a crisp roast on vegetables, or roast vegetables at 400°F if you prefer gentler cooking. In a large bowl, toss 1.5 lbs halved baby potatoes, 1 lb carrots (cut), and 1 lb halved Brussels sprouts with 3 tbs olive oil, 1 tsp salt and 1/2 tsp pepper.

Spread vegetables on a rimmed baking sheet in a single layer. Roast at 400–425°F for 25–35 minutes, turning once halfway, until potatoes are golden and tender and sprouts are caramelized. If you time correctly, roast vegetables during the last 30–35 minutes of the turkey's resting period or after turkey is removed so they come out hot.

After removing the turkey from the roasting pan, pour pan drippings into a clear liquid separator or fat separator. Skim off excess fat, reserving about 3 tbs fat in the roasting pan (or use 3 tbs butter if not enough). Place roasting pan on stove over medium heat (or use a saucepan) and add 3 tbs butter. Whisk in 3 tbs flour and cook 1–2 minutes to form a roux, stirring to avoid burning.

Slowly whisk in 2 cups chicken or turkey stock, scraping browned bits from the pan. Bring to a simmer and cook until thickened, 3–5 minutes. Add reserved pan juices (de-fatted) to taste for deeper flavor. Stir in 1 tsp fresh thyme (optional), 1/2 tsp salt and 1/4 tsp pepper; adjust seasoning. Strain gravy through a fine-mesh sieve into a serving vessel for a smooth finish if desired.

Carve the rested turkey breast against the grain into even slices. Serve slices with stuffing, roasted potatoes, carrots, Brussels sprouts and warm gravy on the side.