Roast Turkey Breast

Serves 6 to 8

Developed by Chronicle staff writer Lynne Char Bennett. The brine is a variation of the one used for The Chronicle’s Best Way Turkey recipe.

3 tablespoons kosher salt

2 tablespoons sugar

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)

2 to 3 teaspoons softened butter

Black pepper, to taste

2 to 3 tablespoons low-sodium chicken or turkey broth, as needed

Melted butter, as needed

One day in advance: Brine the breast. In a large bowl, dissolve the salt and sugar in the water; add thyme, rosemary, pepper flakes and garlic. Pour the brine into a heavy-duty zip-top bag or a container just large enough to hold the brine and the turkey breast, and add the turkey breast.

If using a container, weight the breast with a plate if necessary to keep it completely submerged. Refrigerate for 8 hours or overnight.

The night before: Air-dry the breast. Remove the breast from the brine; pat dry. Trim excess skin and fat; reserve. Place the turkey on a rack set inside a rimmed baking sheet. Refrigerate,

uncovered, 12 hours or overnight.

To roast: Preheat the oven to 350°. Place the breast on a rack set in a small roasting pan or a baking dish just large enough to hold it; let sit for about 30 minutes to bring the turkey to room temperature. Smear the butter over the skin; 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 the 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.