Herb Roasted Turkey Breast
Diamond kosher salt
fresh sage leaves
4-pound half turkey breast
(bone-in and skin-on)
Making the Brine
Boil half of the water (2 cups) and combine with the other ingredients in a medium bowl.
Whisk to dissolve salt and honey, and let steep for 5 minutes.
Add the remaining 2 cups of cold water to cool down the brine. You can add a few ice cubes to cool it down quicker.
Place the turkey breast in a large Ziplock bag and fill with the brine, seal, place in a large bowl (to prevent spills) and refrigerate for 2 to 4 hours.
Remove the breast from the brine and rinse thoroughly, then dry with paper towels.
Roasting the Turkey Breast
Preheat oven to 450° F.
Let the breast sit out for 30 minutes to 1 hour to temper and come to room temperature to promote even cooking.
Place the turkey breast in a roasting pan with a rack.
Rub the breast all over with butter and the thyme leaves, being sure to get some under the skin.
Place the turkey in the middle rack of the oven and roast for 20 to 30 minutes at 450° (or until it is golden), then reduce the heat to 350 °F for the remainder of the cook.
Remove from the oven when the internal temperature reaches 155° F (about 90 minutes total), as there will be carry-over cooking which will continue to rise to 165° F.
Rest on a cutting board for 15 to 20 minutes before slicing and serving.
Recipe can easily be doubled to use two half breasts.
Always use an
instant-read probe thermometer
(affiliate) to verify the internal temperature reaches 165° F.
Brined turkey will cook slightly faster than unbrined meats.
Recipe from SaltPepperSkillet.com