Turkey Breast Recipe

Make the brine

In a large saucepan combine 6 cups water, kosher salt, brown sugar, peppercorns, bay leaves, smashed garlic, rosemary and thyme. Warm over medium heat, stirring, until salt and sugar dissolve, about 3–4 minutes. Do not boil; remove from heat.

Cool the brine

Add 2 cups of ice to the brine to bring the temperature down quickly. If needed add additional cold water until you have enough cold brine to fully submerge the turkey breast and the brine is cool to the touch (under 40°F/4°C).

Brine the turkey

Place the turkey breast in a nonreactive container or a large resealable bag. Pour the cooled brine over the turkey, pressing out air and ensuring the breast is fully submerged. Refrigerate for 4–8 hours (6 hours is ideal for a 2 lb breast).

Remove and dry

After brining, remove the turkey breast from the brine, discard brine, and pat the breast very dry inside and out with paper towels. Let sit uncovered on a rack in the refrigerator for 30–60 minutes if you have time; this helps the skin dry and become crisper when roasted.

Preheat oven

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Prepare compound butter

In a small bowl combine softened butter, olive oil, garlic powder, onion powder, smoked paprika and freshly ground black pepper. Zest the lemon and stir 1 teaspoon of lemon zest into the butter mixture. Reserve the lemon for juicing later.

Season the breast

Loosen the skin from the meat gently with your fingers, taking care not to tear it. Rub about two-thirds of the compound butter directly onto the meat under the skin and spread the remaining butter over the skin. If you prefer, tuck the lemon half (cut from the reserved lemon) under the breast or squeeze a little lemon juice over the top for brightness.

Roast

Place the turkey breast skin-side up on a rack in a roasting pan or on a rimmed baking sheet. Roast at 425°F (220°C) for 20 minutes to develop color, then reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 160°F (71°C) in the thickest part of the breast, about another 25–35 minutes depending on size. For a 2 lb breast expect total roast time of about 45–55 minutes.

Rest

Remove the turkey from the oven and tent loosely with foil. Let rest for 15–20 minutes. During resting the internal temperature will rise to about 165°F (74°C) and juices will redistribute.

Finish and serve

Spoon any accumulated juices from the roasting pan over the breast. Slice the turkey breast against the grain into 1/4-inch to 1/2-inch slices. Squeeze the remaining lemon half over sliced turkey, garnish with chopped fresh parsley, and serve.