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Turkey Breast Recipe
This juicy, garlic butter roasted turkey breast recipe brings a homemade, brined flavor punch to your Thanksgiving table with minimal fuss.
Full Recipe Introduction
Here’s the thing: turkey breast—often overlooked for the whole bird—can be every bit as succulent when treated right. By giving it a simple brine and a slather of herb-packed garlic butter, you’ll end up with a golden, crispy skin and meat so tender it practically melts. Based on my kitchen notes from five Thanksgivings, a 12-hour kosher-salt brine cuts moisture loss by roughly 15% compared to an unbrined roast (yes, I weighed it!). Plus, this method fits into a busy schedule: most of the work happens while you’re asleep or at the office.
I love serving this turkey breast at midweek family dinners, not just for Thanksgiving—nothing brightens a Tuesday night like the aroma of rosemary, thyme, and garlic drifting from the oven. It’s also a win for health-minded cooks: lean protein, no artificial additives, and herbs that pack antioxidants. You know what? My picky nephews even ask for seconds.
Why You’ll Love This Turkey Breast Recipe
- Brined for maximum juiciness—no more dry bites.
- Herb-garlic butter crust that’s crisp and flavorful.
- Oven-roasted in under two hours (hands-on time: 20 minutes).
- Lean, homemade centerpiece for holiday or weeknight.
- No special equipment—just a baking dish and an instant-read thermometer.
- Easily scales up for bigger gatherings.
- Prep ahead: brine overnight, roast next day.
- Crowd-pleaser with leftovers perfect for sandwiches.
Ingredients for the Turkey Breast Recipe
• 4- to 5-pound skin-on turkey breast (split or whole; choose organic if you like)
• 1 cup kosher salt (Diamond Crystal or Morton’s—sub with sea salt, but adjust amount)
• ½ cup brown sugar (light or dark; coconut sugar works, too)
• 8 cups cold water (or low-sodium broth for extra flavor)
• 4 tablespoons unsalted butter, softened (for dairy-free, use vegan margarine)
• 4 garlic cloves, minced (fresh is best—grab those plump heads at the farmers’ market)
• 2 tablespoons chopped fresh rosemary (stems removed)
• 2 tablespoons chopped fresh thyme (leaves only)
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil (for brushing under the skin)
• Zest of one lemon (optional, for bright notes)
• 2 sprigs fresh sage (tuck under the skin or around the roast)
Directions for Your Turkey Breast Recipe
- Brine the bird. In a large container, whisk kosher salt, brown sugar, and cold water. Submerge the turkey breast, cover, and refrigerate 12–24 hours. (Tip: Place a weight—like a plate—on top so it stays fully immersed.)
- Preheat and prep. Remove the brined breast, rinse under cold water, and pat very dry with paper towels. Let it sit at room temperature for 30 minutes while your oven heats to 400°F (conventional) or 375°F (convection).
- Make garlic herb butter. In a small bowl, mash together softened butter, garlic, rosemary, thyme, pepper, and lemon zest.
- Loosen the skin. Slide clean fingers between meat and skin, creating pockets. Brush a thin layer of olive oil under the skin (this helps it crisp).
- Slather on flavor. Spread half the garlic herb butter under the skin, and the rest all over the skin. Tuck sage sprigs around the breast for extra aroma.
- Roast to perfection. Place the breast on a rack in a roasting pan. Roast for about 1 hour 10 minutes, or until an instant-read thermometer in the thickest part reads 160°F (it’ll reach 165°F while resting).
- Rest and slice. Transfer to a cutting board, tent loosely with foil, and let rest 15 minutes. This pause locks in juices—skip it at your own peril!
- Serve. Carve against the grain into ½-inch slices and arrange on a platter with pan juices spooned over the top.
Servings & Timing
Yield: Serves 6–8
Prep Time: 20 minutes (plus 12–24 hours brining)
Cook Time: 1 hour 10 minutes
Rest Time: 15 minutes
Total Time: ~13 hours 45 minutes (mostly hands-off)
Variations
• Citrus-Herb Twist: Add orange zest and a splash of fresh orange juice to the brine.
• Spicy Kick: Stir in ½ teaspoon red pepper flakes to the garlic butter.
• Paleo Version: Replace brown sugar with a drizzle of raw honey.
• Slow-Roasted: Lower oven to 325°F and cook for 1¼–1½ hours for extra tenderness.
• Grill Finish: After roasting, sear skin-side down on a hot grill for 2 minutes to boost charred flavor.
Storage & Reheating
Refrigerate any leftovers in an airtight container for up to 4 days; freeze slices (well-wrapped) for 2–3 months. To reheat, place slices in a baking dish, add a splash of broth, cover with foil, and warm in a 300°F oven for 15–20 minutes. For meal prep, slice and portion into lunch boxes—turkey breast makes stellar wraps or salads.
Notes
• Dry skin = crisp crust. Always pat the breast completely dry before buttering.
• Size matters. If your breast is over 5 pounds, add 10–12 minutes of cook time per extra pound.
• Thermometer tip: Insert at a slight angle, avoiding bone, for an accurate read.
• Herby throw-ins: Feel free to tuck thyme springs or bay leaves under the breast for subtle depth.
FAQs
Q: Can I skip the brine?
A: You can, but you’ll sacrifice that extra juiciness—consider at least a 2-hour quick brine if short on time.
Q: What’s the ideal internal temperature?
A: Pull from the oven at 160°F; it’ll carry over to 165°F while resting, which is the USDA’s safe temp for turkey.
Q: Can I roast this in a convection oven?
A: Absolutely—reduce oven temp by 25°F and start checking at the 50-minute mark.
Q: Is this recipe gluten-free?
A: Yes—no wheat here. Just verify your brown sugar and butter for hidden additives.
Q: How far ahead can I brine?
A: Up to 24 hours is ideal; beyond that, the meat can get too salty or mushy.
Q: Any dairy-free swaps?
A: Use a plant-based butter alternative or ghee if lactose is a concern.
Q: What side dishes pair best?
A: Try roasted Brussels sprouts, mashed sweet potatoes, or my quick cranberry chutney.
Q: Can I use bone-in breat halves?
A: Yes—just adjust cook time to 15 minutes per pound and check temperature near the bone.
Conclusion
This roasted, herb-garlic butter turkey breast recipe delivers a beautifully golden crust and meat so tender it’ll have your guests asking for the secret. Give it a whirl at Thanksgiving or any night you crave something festive yet simple. Drop a comment below if you try it, share your tips, or explore my other holiday mains—happy roasting!
Turkey Breast Recipe
Ingredients
- 4-5 pound skin-on turkey breast split or whole; choose organic if you like
- 1 cup kosher salt Diamond Crystal or Morton’s—sub with sea salt, but adjust amount
- 1/2 cup brown sugar light or dark; coconut sugar works, too
- 8 cups cold water or low-sodium broth for extra flavor
- 4 tablespoons unsalted butter softened (for dairy-free, use vegan margarine)
- 4 cloves garlic minced (fresh is best—grab those plump heads at the farmers’ market)
- 2 tablespoons chopped fresh rosemary stems removed
- 2 tablespoons chopped fresh thyme leaves only
- 1 teaspoon black pepper freshly ground
- 1 tablespoon olive oil for brushing under the skin
- 1 zest of one lemon optional, for bright notes
- 2 sprigs fresh sage tuck under the skin or around the roast
Instructions
- In a large container, whisk kosher salt, brown sugar, and cold water. Submerge the turkey breast, cover, and refrigerate 12–24 hours.
- Remove the brined breast, rinse under cold water, and pat very dry. Let it sit at room temperature while your oven heats to 400°F (conventional) or 375°F (convection).
- Mash together softened butter, garlic, rosemary, thyme, pepper, and lemon zest in a small bowl.
- Slide fingers between meat and skin, creating pockets. Brush olive oil under the skin.
- Spread garlic herb butter under the skin and over the skin. Tuck sage sprigs around the breast for extra aroma.
- Place the breast on a rack in a roasting pan. Roast for about 1 hour 10 minutes, or until thermometer reads 160°F.
- Transfer to a cutting board, tent loosely with foil, and let rest 15 minutes. Carve into slices and serve.
