Carved Turkey Recipe

Prepare a simple brine to add moisture and seasoning to the breast. In a large saucepan, combine 8 cups cold water, 3 tbs kosher salt, 2 tbs brown sugar, 1 tsp whole black peppercorns and 2 bay leaves. Stir over low heat until salt and sugar dissolve, then remove from heat and chill completely (about 30–45 minutes) or place in fridge until cold.

Place the turkey breast in a large nonreactive container or resealable bag and pour the chilled brine over it, ensuring the meat is fully submerged. Brine in the refrigerator for 4–6 hours (for a 6 lb breast). Do not over-brine to avoid overly salty meat.

After brining, remove the turkey breast from the liquid, pat thoroughly dry with paper towels (inside and out). Let sit uncovered in the refrigerator for 1 hour if time allows — this helps dry the skin for better browning.

Make compound butter

In a bowl, combine 6 tbs softened unsalted butter, 2 tbs olive oil, 4 minced garlic cloves, 1 tbs chopped rosemary, 1 tsp thyme leaves, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp ground black pepper, 1 tsp kosher salt and the zest of 1 lemon. Mix until uniform and fragrant.

Gently separate the turkey skin from the breast meat using your fingers, creating pockets without tearing the skin. Spread about two-thirds of the compound butter directly onto the meat under the skin, distributing it evenly. Rub the remaining butter all over the outside of the skin.

Tie the breast with kitchen twine if it is uneven in thickness so the roast cooks evenly. Tuck any loose skin for a tidy roast.

Preheat the oven to 300°F (150°C). Arrange a roasting rack in a shallow roasting pan. Scatter the carrots, celery, quartered onion and the tied parsley stems across the bottom of the pan to form a flavor bed and to lift the breast. Pour 1 cup low-sodium stock and 1 cup white wine (or an extra cup of stock if you prefer no alcohol) into the pan.

Place the turkey breast, skin-side up, on the rack. Insert an instant-read meat thermometer into the thickest part of the breast without touching bone.

Roast slowly at 300°F until the internal temperature reaches 150°F (65°C). For a 6 lb bone-in breast, this will take approximately 2 to 2 1/2 hours. Slow roasting renders fat and gives a rich, tender texture.

Once the breast reaches 150°F, increase oven temperature to 425°F (220°C). Return the breast to the oven and roast for 10–15 minutes, watching carefully, until the skin is deeply golden-brown and the thermometer reads 160–162°F (71–72°C). This step browns and crisps the skin.

Remove the breast from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes. Carryover heat will bring the final internal temperature to about 165°F (74°C) and the juices will redistribute.

Meanwhile, make a quick pan sauce: pour the roasting pan juices into a small saucepan through a fine sieve, discarding solids. Skim excess fat, bring the liquid to a simmer and reduce by about one-third. Taste and adjust seasoning. If the sauce is thin, whisk in 1 tbs cold butter off heat for sheen.

Carve the rested turkey breast into thin slices across the grain. Serve with pan sauce on the side.