Turkey Breast Recipe

Prepare brine

In a large saucepan, combine 2 cups of water, kosher salt, brown sugar, peppercorns, bay leaves and crushed garlic. Warm over medium heat, stirring until salt and sugar dissolve. Remove from heat and add remaining 6 cups cold water to cool the brine to room temperature. Chill in refrigerator until cold (about 30 minutes).

Brine turkey

Submerge the turkey breast in the chilled brine in a nonreactive container or large resealable bag. Refrigerate for 6–12 hours (6 hours for milder seasoning, up to 12 for deeper seasoning). After brining, remove turkey, discard brine, rinse turkey briefly under cold water and pat dry thoroughly with paper towels. Let sit uncovered in refrigerator 1–2 hours if time allows to dry the skin for better browning.

Preheat and prepare

Preheat the oven to 425°F (220°C). Position a rack in a shallow roasting pan. Remove turkey from refrigerator and let come close to room temperature for 20–30 minutes while you prepare the butter-herb mixture and aromatics.

Make herb butter

In a small bowl, combine softened butter, olive oil, lemon zest, chopped thyme, chopped rosemary, garlic powder, onion powder, paprika, black pepper and 1 tbs kosher salt (reduce if brined). Mix until smooth. Carefully loosen the skin over the breast meat with your fingers, working from the cavity end up toward the neck without tearing the skin. Spread about two-thirds of the herb butter directly onto the meat under the skin, smoothing evenly. Rub the remaining butter all over the outside of the skin.

Season exterior

Sprinkle the outside of the skin with the remaining 1 tbs kosher salt (if not brined) and a light additional pinch of black pepper. Place the breast, skin-side up, on a rack set over the roasting pan with the prepared aromatics (onion, carrots, celery) arranged around and under the rack. Add 1 cup chicken or turkey stock to the pan to keep drippings from burning and to provide moisture for pan sauce if desired.

Roast high then lower

Place turkey breast in the preheated oven and roast at 425°F (220°C) for 20 minutes to brown the skin and render fat. After 20 minutes, reduce oven temperature to 350°F (175°C) and continue roasting. Estimate total roasting time of 15–18 minutes per pound after the initial high-heat period. For a 4–5 lb breast this will be about 55–80 additional minutes, but start checking early.

Baste and check temperature

Every 20–25 minutes, baste the breast with pan juices or brush with any remaining herb butter. If the pan becomes dry, add small amounts of stock. Roast until the thickest part of the breast (not touching bone) reaches 160°F (71°C) on an instant-read thermometer. The thermometer should be inserted into the deepest part of the meat.

Rest

Remove the turkey breast from the oven when it reaches 160°F. Tent loosely with foil and let rest for 15–20 minutes; during this time the internal temperature will rise to about 165°F and juices will redistribute.

Transfer the rested turkey breast to a cutting board. Using a sharp slicing knife, remove skin if desired and slice against the grain into 1/4–1/2-inch thick slices. Serve warm with pan drippings spooned over the slices or reduce pan juices into a simple gravy.