Turkey Breast Recipe

Prepare brine

In a large pot, combine 4 cups of the cold water, kosher salt and brown sugar. Heat gently, stirring, just until salt and sugar dissolve. Remove from heat and add peppercorns, bay leaves, smashed garlic and thyme sprigs. Stir in remaining 4 cups cold water and ice to cool the brine completely.

Submerge the turkey breast in the cooled brine (use a zip-top bag or nonreactive container). Brine in the refrigerator for 4 to 8 hours (do not exceed 12 hours for a boneless breast). After brining, remove turkey, rinse thoroughly under cold water, and pat dry with paper towels.

Bring turkey to room temperature

Remove the turkey breast from the refrigerator (if brined, after rinsing and drying). Let sit covered at room temperature for 30 to 45 minutes before roasting so it cooks more evenly.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.

Make herb butter

In a small bowl, combine softened butter, olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix until smooth and evenly combined.

Loosen the skin over the breast gently with your fingers, taking care not to tear it. Spread about two-thirds of the herb butter under the skin directly on the meat, and rub the remaining butter over the skin and outside of the breast.

Place the prepared turkey breast (skin-side up) on a rack set inside a roasting pan or on top of the aromatics in the pan.

Arrange aromatics

Scatter the quartered onion, carrot chunks and celery in the bottom of the roasting pan to form a bed. Pour 1 cup of stock into the pan — this adds moisture and will be the base for pan sauce.

Roast

Roast the turkey breast at 425°F (220°C) for 15 minutes to develop color. Then reduce oven temperature to 350°F (175°C) and continue roasting. Roast approximately 15 minutes per pound, or 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 breast, expect ~60–75 minutes total roasting time including the initial high-heat period. Begin checking temperature about 40 minutes into roasting.

If the skin browns too quickly, tent loosely with foil. Every 20–25 minutes, baste the breast with pan juices for a moister result.

When the thermometer reaches 160°F (71°C), remove the turkey from the oven. Transfer the breast to a cutting board and tent loosely with foil. Let rest for 15–20 minutes; carryover heat will raise the internal temperature to the recommended 165°F (74°C) and the juices will reabsorb.

Make pan sauce

While the turkey rests, place the roasting pan on the stovetop over medium heat. Pour off excess fat, leaving about 1 tablespoon and the browned bits and vegetables. Add 1/2 cup additional stock or water if the pan is dry and simmer, scraping up browned bits. Reduce slightly, then strain into a small saucepan. Whisk in the 2 tablespoons of cold butter off heat until glossy. Stir in chopped parsley and adjust seasoning to taste.

Slice the turkey breast against the grain into 1/4- to 1/2-inch slices. Serve with pan sauce passed on the side.