Turkey Breast (sliced) Recipe

Prepare brine

In a large saucepan combine 1.5 liters of water, 3 tablespoons kosher salt and 2 tablespoons brown sugar. Warm gently, stirring, just until salt and sugar dissolve. Remove from heat and let cool completely (about 30–45 minutes). Add 3 rosemary sprigs, 3 thyme sprigs, 1 teaspoon black peppercorns and 2 bay leaves to the cooled brine.

Brine the turkey

Place the 1 kg bone-in, skin-on turkey breast in a container or zip-top bag large enough to submerge. Pour the cooled brine over the breast, ensuring it is fully covered (add a little extra cold water or ice if needed). Refrigerate and brine for 4–8 hours (for a 1 kg breast, 4–6 hours is adequate).

Remove and dry

After brining, remove the turkey breast from the brine and discard the brine. Pat the breast very dry with paper towels. Transfer to a rack set over a tray and refrigerate uncovered for 1 hour if time allows to further dry the skin (helps with browning).

Preheat oven

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

Prepare roast

Place the breast skin-side up on a roasting rack in a shallow roasting pan. Rub 1 tablespoon olive oil over the skin to help browning.

Roast turkey

Roast the turkey breast in the preheated oven until an instant-read thermometer inserted into the thickest part of the breast reads 65°C (150°F). For a 1 kg bone-in breast this typically takes 55–75 minutes. Start checking internal temperature at 45–50 minutes to avoid overcooking.

Rest

Remove the breast from the oven when it reaches 65°C (150°F). Tent loosely with foil and let rest for 15–20 minutes; carryover will raise the internal temperature to about 68–71°C (155–160°F) and juices will redistribute.

Make herb butter

While the turkey rests, combine 3 tablespoons softened unsalted butter with 2 tablespoons chopped fresh parsley, 2 minced garlic cloves, the zest of 1 lemon and 1 teaspoon freshly ground black pepper and 1 teaspoon sea salt. Mix until smooth.

Glaze and slice

Brush the herb butter over the rested turkey breast, letting it melt into the skin. Transfer the breast to a cutting board and slice crosswise into 1/4–1/2 inch (6–12 mm) slices. Arrange slices on a warmed platter.

Serve

Serve slices warm with pan juices if desired or with your preferred sides. Leftover sliced turkey keeps well refrigerated for 3–4 days.