Roasting a perfectly juicy, flavorful, and reliably delicious turkey breast isn't magic. This is my foolproof, no-stress method to roast turkey breast.
Ingredients
Instructions
In a large pot, dissolve the kosher salt and brown sugar in about 2 quarts of warm water. Add the peppercorns, garlic, and rosemary if using. Throw in another 2 quarts of cold water, then submerge your turkey breast. Pop it in the fridge for at least 4 hours, or ideally, overnight.
When you're ready to cook, take the turkey out of the brine, pat it very dry with paper towels (this is key for crispy skin!). Preheat your oven to 425°F. Mix the softened butter with all those gorgeous herbs, garlic, and lemon zest. Now, get your hands dirty! Gently lift the skin of the turkey breast and slather about 3/4 of that herby butter directly onto the meat. Rub the rest all over the outside of the skin. Season the outside generously with pepper.
Place the turkey breast on a rack in a roasting pan.
Roast at 425°F for 20 minutes. This initial blast of high heat gives you that beautiful, golden-brown, crispy skin. Then, without opening the door, reduce the oven temperature to 350°F and continue cooking for about 1 hour, until the meat reaches 165°F on a digital thermometer.
Take it out of the oven and let rest for 10 minutes before slicing.
Nutrition
- Calories
- 310 kcal
- Carbohydrate Content
- 13 g
- Protein Content
- 36 g
- Fat Content
- 14 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 109 mg
- Sodium Content
- 5991 mg
- Fiber Content
- 0.2 g
- Sugar Content
- 11 g
- Unsaturated Fat Content
- 1.2 g
- Serving Size
- 1 serving
