Sliced Turkey Breast Recipe

Prepare the brine: In a large bowl or container, dissolve 0.125 cups kosher salt and 2 tbs brown sugar into 2.5 l cold water. Add 2 bay leaves, 1 tsp black peppercorns, and 3 smashed garlic cloves. Stir to combine.

Submerge the turkey breast in the brine, fully covered. Refrigerate for 6–8 hours (or up to 12 hours). This step seasons and helps keep the meat moist during roasting.

After brining, remove the turkey breast from the brine and discard the brine. Rinse the breast briefly under cold water to remove excess surface salt, then pat dry thoroughly with paper towels. Let air-dry in the refrigerator for 30–60 minutes if time allows; this helps the skin crisp.

Preheat

Preheat the oven to 180°C (350°F). Position a rack in the middle of the oven.

Make the herb butter: In a small bowl, combine 3 tbs softened unsalted butter, 1 tbs chopped fresh rosemary, 1 tsp chopped thyme, 1 tsp lemon zest, and 1 tsp freshly ground black pepper. Mix until evenly distributed.

Pat the turkey breast dry one more time. Gently loosen the skin over the breast meat with your fingers to create pockets, being careful not to tear the skin. Spread half of the herb butter directly onto the meat under the skin. Rub the remaining butter over the outside of the skin. Drizzle 1 tbs olive oil over the skin and rub to coat; this helps browning.

Place the turkey breast skin-side up on a shallow roasting pan or baking dish. Insert an oven-safe meat thermometer into the thickest part of the breast without touching bone.

Roast in the preheated oven until the internal temperature reaches 63°C (145°F) for medium-lean (or 68°C / 155°F if you prefer more well-done), about 45–60 minutes for a 1 kg bone-in breast. Start checking temperature at 35 minutes to avoid overcooking. If the skin is browning too quickly, tent loosely with foil.

For a crisper finish, increase oven temperature to 220°C (430°F) for the last 6–8 minutes, watching carefully to avoid burning.

Once the thermometer reaches 63–68°C (depending on your preference), remove the turkey breast from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes. Resting allows juices to redistribute and raises the internal temperature by a few degrees.

While the meat rests, optionally make a quick pan sauce: Place the roasting pan over medium heat on the stove (use two burners if necessary) and add 0.5 cups low-sodium stock. Scrape up browned bits from the pan and simmer for 3–4 minutes until slightly reduced. Strain if desired.

Slice the rested turkey breast thinly against the grain into uniform slices about 3–5 mm thick. Arrange on a platter, spoon a little pan sauce over if using, and sprinkle 1 tbs chopped fresh parsley for garnish.