Turkey Breast Recipe
A Turkey Breast Recipe that is easy to follow and creates a moist perfect roast turkey breast.
Servings: 6 people
Ingredients
- 3 to 8 pounds frozen or fresh bone-in turkey breast thawed, read above for estimated cooking times based on weight
For Turkey Breast Brine
- 12 cups water see note, 2839 ml
- 3/4 cup kosher salt 96 grams
- 3/4 cup brown sugar 159.75 ml
- 2 whole limes
- 3 black tea bags strings and paper removed
For Turkey Rub
- 1 tablespoon dried rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
For Turkey Basting Sauce
- 1 1/2 cups chicken broth see note (354.9 ml)
- 1/4 cup olive oil (50 grams or 59.1 ml)
- 2 tablespoons honey
To Use While Roasting the Turkey
- 3 sprigs fresh rosemary
- limes reserved from brine
Instructions
To Brine the Turkey Breast
- The day before serving your turkey (please keep in mind how long it will take to thaw the turkey and purchase it far enough in advance), combine the water, salt, and brown sugar in a large Dutch oven or reusable container that is big enough to hold your turkey breast. Whisk until the sugar and salt dissolve to create the base of your brine mixture.12 cups water, 3/4 cup brown sugar, 3/4 cup kosher salt
- Juice the limes into the brine mixture, then put the remainder of the limes into the brine mixture. Add the tea bags and stir to combine. Add in the thawed turkey, making sure that it is at least 90% covered by the liquid. Place the Dutch oven or container in the refrigerator for at least 8 hours but no longer than 24 hours.2 whole limes, 3 black tea bags, 3 to 8 pounds frozen or fresh bone-in turkey breast
- When you are ready to roast the turkey, remove it from the refrigerator. Rinse it, pat it dry, and set it aside.
To Create the Turkey Rub
- In a small bowl, whisk together the ingredients for the turkey rub. You will likely have just a little more than you need.1 tablespoon dried rosemary, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage
To Create the Basting Sauce
- Whisk together the ingredients for the basting sauce and pour into the bottom of a roasting pan.1 1/2 cups chicken broth, 1/4 cup olive oil, 2 tablespoons honey
To Roast the Turkey
- Preheat your oven to 350 degrees Fahrenheit.
- In a small roasting pan fitted with a wire rack, place the brined turkey breast. Rub the turkey with the turkey rub, covering all of the surfaces.
- Place rosemary sprigs and the reserved limes (you will likely fit one or two halves) into the cavity of the turkey breast. Put the turkey in the preheated oven.3 sprigs fresh rosemary, limes reserved from brine
- Check your turkey at one hour with an instant read thermometer (we are looking for 165 degrees Fahrenheit internal temperature). Baste the turkey with the basting sauce. If the skin is browning too quickly, tent it with some aluminum foil.
- Continue checking your turkey at 20-minute intervals. Remove the turkey from the oven when it reaches 165 degrees Fahrenheit or when the juices run clear. Check the temperature at the thickest part of the meat, but not next to the bone.
- Allow the turkey breast to stand for 20 minutes, while tented, before slicing.
Video
Notes
Turkey Brine Note: If this amount of water does not cover your turkey breast at least 90% of the way, you will need to make more. Combine 4 cups cold water with 1/4 cup salt and 1/4 cup brown sugar. Dissolve and add to the brine. Repeat until your turkey is covered.