Turkey Breast (sliced) | 1 Lb Recipe

Prepare brine

In a medium saucepan combine 1 cup of the water with the kosher salt and granulated sugar. Warm over medium heat, stirring, until salt and sugar dissolve. Remove from heat and add the remaining 3 cups cold water to bring the brine to room temperature. Add the black peppercorns and bay leaf. Cool completely before using.

Brine the turkey

Place the 1 lb turkey breast in a resealable bag or a shallow container. Pour the cooled brine over the turkey, ensuring the meat is fully submerged. Seal and refrigerate for 1 to 2 hours (do not exceed 4 hours for a 1 lb breast) to improve juiciness and seasoning. After brining, discard the brine and pat the turkey dry thoroughly with paper towels.

Season

Preheat the oven to 350°F (175°C). In a small bowl combine olive oil, freshly ground black pepper, garlic powder, onion powder, and dried thyme. Rub the mixture evenly over the turkey breast, coating all sides.

Sear (optional for color)

Heat an ovenproof skillet over medium-high heat. When hot, add 1 tsp olive oil (from seasoning) and sear the turkey breast 1 to 2 minutes per side until lightly browned. This step is optional but improves color and flavor.

Roast

Transfer the skillet to the preheated oven (or place the turkey on a baking sheet if not using an ovenproof skillet). Roast until the internal temperature reaches 160°F (71°C), about 18–25 minutes for a 1 lb breast depending on thickness. Check with an instant-read thermometer inserted into the thickest part of the breast.

Rest

Remove the turkey from the oven and tent loosely with foil. Let rest for 8–10 minutes; carryover cooking will bring the temperature to a safe 165°F (74°C). During resting, you can add 1 tsp unsalted butter on top to melt into the juices for added richness.

Slice

Place the rested turkey breast on a cutting board. Using a sharp slicing knife, cut against the grain into thin even slices (approximately 1/8"–1/4" thick) to yield tender slices. Aim for uniform thickness so the portioning matches the 1 lb yield.

Garnish & Serve

Arrange the sliced turkey on a platter. Sprinkle with chopped fresh parsley if using. Serve warm or cool and refrigerate leftover slices in an airtight container for up to 3–4 days.