Turkey Breast Recipe

Prepare brine

In a large pot or container, combine 2 quarts cold water, kosher salt, and brown sugar. Heat gently just until salt and sugar dissolve, stirring. Remove from heat and let cool to room temperature.

Add aromatics

Stir in bay leaves, peppercorns, rosemary sprigs, thyme sprigs, and smashed garlic cloves. Add ice to cool the brine further so it is chilled.

Brine the breast

Place the turkey breast in a large zip-top bag or nonreactive container. Pour the cooled brine over the breast, ensuring it is fully submerged. If needed, add more cold water and ice to cover. Refrigerate for 8–12 hours (overnight).

Rinse and dry

After brining, remove the turkey breast, discard the brine, and thoroughly rinse the breast under cold running water to remove excess salt. Pat the breast very dry with paper towels. Let rest uncovered in the refrigerator for 1 hour if time allows to dry the skin for better browning.

Preheat oven and prepare rack

Preheat oven to 375°F (190°C). Position an oven rack in the lower-middle position. Place a roasting rack in a shallow roasting pan.

Make compound butter

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

Season the breast

Gently loosen the skin over the breast with your fingers, being careful not to tear it. Spread about two-thirds of the compound butter under the skin directly onto the meat. Rub the remaining butter over the exterior skin. Tuck wing tips if present and tie the breast with kitchen twine if it is uneven to promote even cooking.

Arrange vegetables and stock

Scatter the quartered onion, carrots, and celery in the bottom of the roasting pan. Pour the cup of chicken or turkey stock into the pan (not over the breast). Set the prepared turkey breast on the roasting rack above the vegetables and stock.

Roast the turkey breast

Roast uncovered at 375°F (190°C). Plan about 18–20 minutes per pound as a guideline. For a 4 lb breast, roast approximately 75–80 minutes. Begin checking temperature after 60 minutes. Roast until an instant-read thermometer inserted into the thickest part of the breast (without touching bone) reads 160°F (71°C).

Tent and rest

When the breast reaches 160°F, remove from the oven and tent loosely with aluminum foil. Let rest for 15–20 minutes; carryover will raise the internal temperature to about 165°F (74°C) and juices will redistribute.

Make pan sauce (optional)

While the breast rests, pour the pan drippings and the vegetables into a medium saucepan. Skim off excess fat if desired. Bring to a simmer and reduce slightly. Optionally whisk in 1 tablespoon butter for a glossy finish. Taste and adjust seasoning. Strain if a smooth sauce is preferred.

Carve and serve

Transfer the rested turkey breast to a cutting board. Slice against the grain into 1/4–1/2 inch thick slices. Serve with pan sauce on the side.