Roast Turkey Breast
Serves 6 to 8
The brine is a variation of the one used for The Chronicle’s Best Way Turkey recipe.
3 2 tablespoons tablespoons kosher sugar salt
2 quarts water
4 thyme sprigs 1 rosemary sprig, about 4 inches
long 1½ teaspoons hot red pepper
flakes
4 garlic cloves, smashed 1 boneless, skin-on turkey breast half, 3 to 3½ pounds (see Note)
Black pepper, to taste
2 to 3 teaspoons softened butter 2 to 3 tablespoons low-sodium
chicken or turkey broth
Melted butter, as needed
1 day in advance: Brine the breast. Dissolve salt and sugar in the water, then add thyme, rosemary, pepper flakes and garlic. Pour into a zip-top
bag or container just large enough to hold the brine and the turkey breast.
If using a container, weight the breast with a plate if necessary to keep the breast completely submerged. Refrigerate for 8 hours up to overnight.
The night before: Air dry the breast. Remove breast from brine and pat dry. Trim excess skin and fat; reserve. Place on a rack set inside a rimmed baking sheet. Refrigerate, uncovered, 12 hours to up overnight.
To roast: Preheat oven to 350°. Remove the turkey breast from the brine, pat dry and place on a rack set into a small roasting pan or a baking dish just large enough to hold it; let breast sit for about 30 minutes to bring to room temperature. Smear the butter over the skin then season to taste with pepper. Add reserved skin and fat to the pan.
Roast the turkey for 30 minutes; if needed, add broth to the pan to keep any drippings from burning. Rotate pan 180° and return to the oven. Continue roasting until the internal temperature reaches 150° on an instant-read thermometer, about 20-30 minutes longer, basting occasionally
with the drippings or some melted butter. Remove from the oven and let rest for at least 30 minutes before carving.
Note: You can substitute a smaller, whole turkey breast (2 joined halves) for the larger, single half breast. The smaller breast will cook more quickly,
so start checking its temperature sooner.
Nutrition information: The calories and other nutrients absorbed from brines vary and are difficult to estimate. Therefore, this recipe contains no analysis.