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.
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.
Notes
During recipe testing, letting the bird sit at room temperature for half an hour prevents chilly spots and uneven cooking. Skim foam from the brine for cleaner flavor. For extra crisp skin, increase oven temp to 425°F for the last 10 minutes.
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