Turkey
Brined Roast Turkey Breast
A saltwater-brined bone-in turkey breast roasted to juicy, golden perfection for a smaller holiday table.
- Prep
- 20 mins
- Cook
- 2 hrs
- Total
- 10 hrs 20 mins
- Serves
- 8
- Level
- Medium
A simple salt and sugar brine seasons the turkey breast all the way through and helps it hold moisture. Brine 8 to 12 hours in the fridge, rinse, and dry the skin well for good browning. Roast to 165°F and no higher.
Ingredients
Serves 8
Directions
- In a large pot or container, stir the water, salt and sugar until dissolved. Add the garlic, bay leaves and peppercorns. Submerge the turkey breast and refrigerate 8 to 12 hours, covered.
- Remove the turkey, discard the brine, and pat very dry. Let stand uncovered 30 minutes while the oven heats to 325°F (165°C).
- Set the onion in a roasting pan with a rack on top and put the breast on it, skin up. Mix the butter, thyme and pepper and brush over the skin.
- Roast 1 1/2 to 2 hours until the skin is golden and a thermometer in the thickest part reads 165°F (74°C). Tent with foil if it browns too fast.
- Rest 20 minutes, then carve across the grain.
Tips and make-ahead notes
- Keep the turkey below 40°F (4°C) while brining.
- Use kosher salt; table salt makes the brine too salty.
- Pan drippings from a brined bird are salty; taste before making gravy.
Nutrition per serving
- Calories
- 350
- Carbohydrates
- 1g
- Protein
- 58g
- Fat
- 12g
- Fiber
- 0g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
