Turkey Breast Recipe
Make Turkey Breast Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Turkey & Brine
Compound Butter & Seasoning
Roasting Pan Additions & Glaze
Method
Turkey & Brine
- 1
Make brine
In a large pot combine 2 quarts of water, kosher salt, brown sugar, peppercorns, and bay leaves. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat and add rosemary, thyme, and crushed garlic. Cool to room temperature, then refrigerate until cold (about 30 minutes).
- 2
Brine the turkey
Place the turkey breast in a large container or resealable bag and pour the cooled brine over it. Add ice to keep the temperature cold. Submerge the turkey, cover, and refrigerate for 6 to 8 hours (or up to 12 hours).
- 3
Rinse and dry
After brining, remove the turkey from the brine. Discard the brine. Rinse the turkey thoroughly under cold running water to remove excess salt, then pat very dry with paper towels, inside and out. Let sit uncovered in the refrigerator for 1 hour if time allows — this dries the skin for better browning.
Compound Butter & Seasoning
- 4
Prepare compound butter
In a small bowl, combine softened butter, chopped parsley, chopped thyme, lemon zest, minced garlic, 1 tsp salt, and 1 tsp pepper. Mix until evenly distributed.
- 5
Loosen skin and apply butter
Use your fingers to gently loosen the skin from the meat over the breast without tearing it. Rub roughly two-thirds of the compound butter directly onto the meat under the skin, spreading it evenly. Spread the remaining butter over the top of the skin and under the skin edges for best flavor and browning.
- 6
Truss and season
If the breast has exposed bone ends, tuck the wing tips under and tie the breast loosely with kitchen twine to create an even shape for roasting. Brush the skin lightly with olive oil and sprinkle a light pinch of extra salt and pepper over the skin (about 1/4 tsp salt, 1/4 tsp pepper).
Roasting Pan Additions & Glaze
- 7
Prepare pan and aromatics
Preheat oven to 425°F (220°C). Place the quartered onion, carrot pieces, and celery in the bottom of a roasting pan. Drizzle with 1–2 tablespoons olive oil and season vegetables lightly with salt and pepper. Pour 1 cup of stock into the pan — this will keep drippings from burning and provide base for gravy.
- 8
Roast turkey
Set the breast, skin-side up, on a rack over the vegetables in the roasting pan. Roast at 425°F (220°C) for 20 minutes to start browning the skin. After 20 minutes, reduce oven temperature to 350°F (175°C). Continue roasting until the internal temperature in the thickest part of the breast (not touching bone) reaches 160°F (71°C). For a 4 lb bone-in breast, this typically takes an additional 50–70 minutes (total roasting time approximately 70–90 minutes). Baste once halfway through the lower-temperature period with pan juices. Tent loosely with foil if skin is browning too fast.
- 9
Make glaze and finish
In the last 10 minutes of roasting, whisk together honey and Dijon mustard. Brush the glaze over the skin and return to the oven to finish roasting until the internal temperature reaches 160°F (71°C).
- 10
Rest and carve
When the turkey reaches 160°F, remove it from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes — carryover cooking will raise the temperature to about 165°F and juices will redistribute. Remove kitchen twine, slice the breast against the grain into desired thickness, and serve with pan juices or make gravy from the roasting liquids.