Turkey Breast Recipe

Make brine

In a large saucepan, combine 8 cups water, kosher salt and brown sugar. Heat over medium, stirring until salt and sugar dissolve. Remove from heat and stir in 2 cups ice to cool the brine to near room temperature.

Add aromatics

Add smashed garlic, rosemary sprigs, thyme sprigs, peppercorns and bay leaves to the cooled brine. Let steep 10 minutes.

Brine turkey

Place the turkey breast in a nonreactive container or large zipper bag. Pour the cooled brine over the turkey, ensuring it is fully submerged. Refrigerate for 4 to 8 hours (4 hours minimum for 2-lb breast; up to 8 hours for better seasoning).

After brining, remove turkey from brine and discard brine. Rinse the turkey briefly under cold water to remove surface salt, then pat very dry with paper towels. Allow the turkey to sit uncovered in the refrigerator for 30–60 minutes to dry the skin (this helps it crisp).

Prepare butter rub

In a small bowl, combine softened butter, olive oil, chopped parsley, chopped thyme, lemon zest, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Mix until smooth and fully incorporated.

Loosen skin

Using your fingers or a spoon handle, gently separate the skin from the meat at the thickest part of the breast to create a pocket, taking care not to tear the skin.

Spread about half of the butter-herb mixture under the skin directly onto the breast meat, smoothing it evenly. Rub the remaining mixture over the exterior skin of the turkey breast.

Preheat oven

Preheat oven to 375°F (190°C). Position rack in the center.

Arrange vegetables

Scatter quartered onion, carrots and celery in the bottom of a roasting pan. Place the turkey breast, skin-side up, on a rack set over the vegetables (or directly on the vegetables). Pour 1 cup of chicken or turkey stock into the pan to keep drippings from burning and to provide moisture.

Roast

Place the roasting pan in the oven and roast until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 160°F (71°C). For a 2-lb boneless breast expect 50–65 minutes. Begin checking at 40 minutes.

Optional crisping

If the skin needs more color and crispness during the last 10 minutes, increase oven temperature to 425°F (220°C) or switch to broil briefly while watching closely to avoid burning.

Rest

Remove the turkey breast from the oven when it reaches 160°F (71°C). Tent loosely with foil and let rest for 10–15 minutes. The internal temperature will continue to rise to about 165°F (74°C) while resting, and juices will redistribute.

Slice the turkey breast against the grain into 1/4- to 1/2-inch thick slices. Serve warm with pan juices strained or reduced to make a quick gravy if desired.