Turkey Breast Recipe
This juicy, garlic butter roasted turkey breast recipe brings a homemade, brined flavor punch to your Thanksgiving table with minimal fuss.
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.
Notes
For a crispy skin, pat dry before buttering. Adjust cooking time for larger breasts. Check temperature with a thermometer near the bone for accuracy.
Nutrition
Calories: 250kcal
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