Description
This Brined and Roasted Turkey Breast recipe delivers a moist, flavorful turkey perfect for holiday dinners or special occasions. The turkey is first soaked in a savory brine mixture to infuse it with herbs and spices, then roasted to golden perfection with a crisp, seasoned skin. This method ensures a tender, juicy breast with an inviting aroma and rich taste.
Ingredients
Scale
Brine Ingredients
- 8 cups water
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Turkey and Seasoning
- 1 bone-in turkey breast, about 4 to 6 pounds
- 2 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
- Prepare the Brine: In a large pot, combine the water, kosher salt, brown sugar, smashed garlic, bay leaves, black peppercorns, dried thyme, and dried rosemary. Stir well until the salt and sugar are completely dissolved.
- Brine the Turkey: Submerge the bone-in turkey breast fully in the brine solution. Cover the pot and refrigerate for 8 to 12 hours to allow the flavors to penetrate and the meat to stay moist.
- Preheat Oven and Prep Turkey: Remove the turkey breast from the brine, rinse lightly under cold water, and pat dry thoroughly with paper towels. Preheat your oven to 375°F (190°C). Rub the turkey breast evenly with softened butter and olive oil. Then season all over with paprika and black pepper for enhanced flavor and color.
- Roast the Turkey: Place the seasoned turkey breast on a roasting rack set inside a roasting pan. Insert into the preheated oven and roast for 1 hour and 30 minutes to 2 hours. Occasionally baste the turkey with pan juices to keep the meat moist and improve flavor.
- Check Doneness and Rest: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the turkey from the oven and let it rest uncovered for 15 minutes before slicing to allow juices to redistribute.
- Slice and Serve: After resting, carve the turkey breast into portions and serve warm, enjoying its juicy, tender texture and herbed flavor.
Notes
- Brining is key to retaining moisture and infusing flavor into the turkey breast.
- Patting the turkey dry before roasting helps achieve a crispy skin.
- To elevate flavor, consider adding citrus peels or fresh herbs like rosemary or thyme to the brine.
- Use a meat thermometer to avoid overcooking and to ensure food safety.
- Resting the turkey after roasting allows the juices to redistribute, making for tender slices.
