Whole Turkey Breast Recipe

Prepare brine

In a large pot, combine 2 liters of water, 1 cup kosher salt, and 1/2 cup granulated sugar. Warm over medium heat just until salt and sugar dissolve (do not boil). Remove from heat and cool to room temperature, then add 4 cups of ice to fully chill the brine.

Brine the turkey breast

Place the 5-lb whole bone-in turkey breast in a nonreactive container or a large resealable bag. Pour the cooled brine over the breast so it is fully submerged; add additional cold water if needed. Refrigerate for 6 to 8 hours (or up to 12 hours) to season and help retain moisture. After brining, remove the breast, discard brine, and pat the skin and cavity dry thoroughly with paper towels.

Prepare compound butter

In a bowl, combine 6 tablespoons room-temperature unsalted butter, 1 tablespoon chopped fresh parsley, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix until smooth.

Flavor the turkey

Gently loosen the skin over the breast meat by sliding your fingers between skin and meat without tearing. Spread about two-thirds of the compound butter directly onto the meat under the skin, smoothing it evenly. Rub the remaining butter over the outside of the skin. Tuck the halved lemon, 3 smashed garlic cloves, 2 rosemary sprigs, 3 thyme sprigs, and 2 bay leaves into the cavity or under the skin where there is space. Drizzle 1 tablespoon olive oil over the skin and lightly rub to help promote even browning.

Preheat and prepare pan

Position a rack in the lower-middle of the oven and preheat to 425°F (220°C). Place the turkey breast skin-side up on a rack set inside a shallow roasting pan. Pour 1 cup chicken or turkey stock and 1/2 cup white wine (optional) into the bottom of the pan to keep drippings from burning and add moisture.

Roast at high heat then reduce

Roast the turkey breast uncovered at 425°F (220°C) for 20 minutes to help crisp the skin. After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting. Baste once with pan juices after the first 20 minutes. Roast until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reaches 160°F (71°C). For a 5-lb bone-in breast, expect about 60–75 minutes additional roasting time (total roast time approx. 80–95 minutes), but rely on temperature rather than time.

Rest and finish

When the thermometer reaches 160°F (71°C), remove the breast from the oven and tent loosely with foil. Let it rest for 15–20 minutes; carryover heat will raise the internal temperature to about 165°F (74°C). Transfer the turkey to a cutting board and carve against the grain into slices. Serve with pan juices spooned over or reserved for gravy.