- Title: Turkey Breast Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- H2 Why You’ll Love This Recipe
- H2 Ingredients
- Image tag
- H2 Directions
- H2 Servings & Timing
- H2 Variations
- H2 Storage & Reheating
- H2 Notes
- H2 FAQs
- H2 Conclusion
Turkey Breast Recipe
This Turkey Breast Recipe delivers a juicy, oven-roasted, herb and garlic butter–slathered centerpiece that’s perfect for a homemade Thanksgiving celebration.
When I first tried a brined, herb-infused turkey breast on a crisp November afternoon, I knew my holiday feasts had just leveled up. This recipe marries the simplicity of a bone-in, skin-on turkey breast with a stand-up garlic butter rub and a gentle oven roast. It’s special because the brine—salted water with sugar, bay leaves, peppercorns, and fresh thyme—locks in moisture. Then, as it roasts, the herb and garlic butter seeps under the skin, crisping it golden while keeping the meat tender. I love serving this to family and friends when the leaves start to turn. You’ll sense why homemade, small-batch cooking warms the heart—and the table.
Why You’ll Love This Recipe
- Effortless centerpiece: perfect for busy holiday hosts.
- Brined for extra juiciness—gains up to 15% more moisture.
- Garlic butter + fresh herbs create a flavor-packed crust.
- Oven-roasted at 350°F; no babysitting needed.
- Ideal for smaller gatherings (serves 6–8 without leftovers overload).
- Adaptable: swap rosemary for oregano or add citrus zest.
- Healthier than deep-fried: uses minimal oil and fresh ingredients.
- Makes killer sandwiches the next day—trust me.
Ingredients
• 1 (4–5 lb) bone-in, skin-on turkey breast (look for free-range or organic)
• 1 gallon water (cold)
• ½ cup kosher salt (or ⅓ cup coarse sea salt)
• ½ cup granulated sugar (or coconut sugar)
• 3 bay leaves (fresh or dried)
• 1 tbsp black peppercorns
• 4 sprigs fresh thyme (plus extra for garnish)
• ½ cup unsalted butter, room temperature (substitute ghee for paleo)
• 2 tbsp olive oil (extra-virgin for flavor)
• 4 cloves garlic, minced (about 2 tbsp)
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (for garnish)
Tips: Use filtered water if your tap tastes ‘off.’ Choose a butter with at least 82% fat for better spreadability.
Directions
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Make the brine. In a large pot, stir salt and sugar into cold water until dissolved. Add bay leaves, peppercorns, and thyme. Cover and chill.
Tip: If you’re short on time, use ice cubes to cool the brine faster—just reduce water slightly. -
Brine the turkey. Submerge the turkey breast skin-side down. Cover and refrigerate for 12–24 hours.
Trust me—overnight is magic. -
Preheat the oven. Remove the turkey from the fridge 30 minutes before roasting so it comes closer to room temperature. Preheat to 350°F (175°C).
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Prep the bird. Drain the brine and discard. Rinse turkey under cold water and pat dry with paper towels. Place on a wire rack set in a roasting pan.
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Whip up garlic butter. In a small bowl, beat butter, olive oil, minced garlic, 1 tsp salt, and ½ tsp pepper until smooth. Gently loosen the skin and spread half the butter under it; rub the rest on top.
Tool tip: Use a silicone spatula or your fingers—just be gentle. -
Roast. Slide pan into the oven. Roast 20 minutes per pound, or until an instant-read thermometer in the thickest part reads 165°F (74°C).
Heads-up: If the skin browns too quickly, tent loosely with foil. -
Rest and carve. Transfer turkey to a cutting board, tent with foil, and let rest 15–20 minutes. Slice against the grain for tender pieces.
Servings & Timing
Makes 6–8 servings
Prep Time: 20 minutes active (+12–24 hours brining)
Cook Time: about 1 hour 20 minutes (for a 4-lb breast)
Rest Time: 20 minutes
Total Time: approx. 14 hours (mostly hands-off)
Variations
• Citrus-Herb Brine: Add ½ cup orange juice and lemon slices to the brine for a bright twist.
• Maple-Garlic Butter: Stir 1 tbsp maple syrup into the garlic butter for a subtle sweetness.
• Smoky Chipotle Rub: Swap garlic butter for chipotle-lime paste under the skin.
• Low-Sodium Version: Halve the salt in the brine and use a garlic-herb marinade instead.
• Paleo Style: Use ghee and coconut sugar; skip the parsley garnish.
Storage & Reheating
Refrigerator: Store sliced turkey in an airtight container up to 4 days.
Freezer: Freeze for up to 3 months; wrap tightly in foil and place in a freezer bag.
Reheating: Preheat oven to 325°F, layer turkey in a baking dish, add a splash of broth, and cover with foil; heat 15–20 minutes until warmed through.
Make-Ahead: Brine and butter-prep turkey up to one day ahead; keep refrigerated until roasting.
Notes
During recipe testing, I learned that letting the bird sit at room temperature for half an hour prevents chilly spots and uneven cooking. Skimming that odd gray foam from the brine gives a cleaner flavor—think clear consommé. If you really want an extra-crisp skin, bump the oven to 425°F for the last 10 minutes, but watch closely. And hey, those pan drippings? Turn them into gravy right in the roasting pan—deglaze with white wine or stock, strain, and whisk in a little flour.
FAQs
Q: Can I skip brining and still get juicy meat?
A: You’ll lose some moisture without brining—about 10–15%—but a tight garlic-herb rub and proper resting still deliver a tasty result.
Q: How long should I brine for best results?
A: Aim for 12–24 hours. Under 8 hours, the salt won’t penetrate fully; over 28, the meat can get overly salty.
Q: What if I only have a frozen turkey breast?
A: Thaw it completely in the fridge (about 24 hours for a 4-lb breast) before brining and roasting.
Q: Why is my turkey brown but still undercooked inside?
A: Skin browns faster than meat heats—use your thermometer to track the internal temperature at the thickest point.
Q: Can I roast at a higher heat to save time?
A: Sure—400°F for about 15 minutes per pound works, but you might sacrifice some tenderness if you rush it.
Q: How do I get that glossy, golden skin?
A: A final brush of melted butter or olive oil after the last 20 minutes boosts color and shine.
Q: Is bone-in really better than boneless?
A: Bones conduct heat differently and often yield a slightly juicier bite—plus, carving around a bone adds that homemade vibe.
Conclusion
This Turkey Breast Recipe brings together brined juiciness, a garlic butter herb crust, and easy oven roasting—ideal for Thanksgiving or any special dinner at home. Give it a whirl, share your colorful pics or tips in the comments, and don’t forget to explore my Garlic Mashed Potatoes and Easy Homemade Stuffing recipes for a full holiday spread!
Turkey Breast Recipe
Ingredients
- 1 (4–5 lb) bone-in, skin-on turkey breast look for free-range or organic
- 1 gallon water cold
- ½ cup kosher salt or ⅓ cup coarse sea salt
- ½ cup granulated sugar or coconut sugar
- 3 bay leaves fresh or dried
- 1 tbsp black peppercorns
- 4 sprigs fresh thyme plus extra for garnish
- ½ cup unsalted butter room temperature (substitute ghee for paleo)
- 2 tbsp olive oil extra-virgin for flavor
- 4 cloves garlic minced (about 2 tbsp)
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
- In a large pot, stir salt and sugar into cold water until dissolved. Add bay leaves, peppercorns, and thyme. Cover and chill.
- Submerge the turkey breast skin-side down. Cover and refrigerate for 12–24 hours.
- Remove the turkey from the fridge 30 minutes before roasting. Preheat to 350°F (175°C).
- Drain the brine and discard. Rinse turkey under cold water and pat dry. Place on a wire rack in a roasting pan.
- Beat butter, olive oil, minced garlic, salt, and pepper until smooth. Spread butter under and on top of the turkey.
- Roast at 350°F until the thermometer reads 165°F. Tent with foil if skin browns too quickly.
- Let the turkey rest before carving for tender pieces.
