Herb Roasted Turkey Breast

This easy herb roasted turkey breast is perfect for a nice weekend dinner or a small Thanksgiving feast!

📝 Ingredients

• 1 1/2 cups water
• 2 Tablespoons honey
• 1 fresh rosemary sprig
• 1 fresh sage sprig
• 1/2 cup Diamond Crystal Kosher Salt
• 6 cups cold water
• 2 - 2 1/2 pound split turkey breast (bone in and skin on)
• 1 stick unsalted butter (1/2 cup), softened to room temperature
• 3 Tablespoons finely chopped fresh herbs (we used a mix of sage and rosemary)
• Kosher salt to taste
• Turkey drippings (left over once the turkey is roasted)
• 1/3 cup dry white wine (you can also use chicken or turkey stock instead)
• 1 teaspoon cornstarch
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1--- Make the brine (in the morning) ---
2. 2Put 1 1/2 cups water in a small saucepan with honey, rosemary, sage, and salt. Bring to a simmer over medium-low heat and cook until all salt has dissolved, about 3 minutes. Turn off the heat and let this mixture cool completely before proceeding.
3. 3Clear a spot for the turkey on the bottom shelf of your fridge. Make sure you have enough room to accommodate a rimmed baking sheet with the brining container on top.
4. 4Pour salt mixture into a large bowl or pot, then place the pot on top of a rimmed baking sheet (the baking sheet will help catch any spills). Add 6 cups of cold water to dilute the brine. Use an instant read thermometer to verify that the brine is less than 40° Fahrenheit (if it isn’t, place it in the fridge to chill until it reaches 40° F or lower - we want the brine itself to be nice and cold so that the turkey doesn’t sit in the bacteria “danger zone” while it brines).
5. 5Submerge the turkey breast in the cold brine (if necessary, place a small bowl or ramekin on top of the turkey to keep it submerged in the brining liquid). Cover with an airtight cover or a piece of plastic wrap and place in the fridge for 6 hours.
6. 6--- Dry the turkey breast ---
7. 7Heat oven to 325° Fahrenheit.
8. 8Remove turkey breast from brine and pat dry with paper towels (do not rinse the turkey breast - just pat it dry!)
9. 9Gently pull the turkey skin away from the turkey breast, leaving the far edges still attached, to create a large pocket (be careful not to rip the skin). Place turkey breast in a large cast iron skillet, wash your hands well, then place the skillet in the fridge (uncovered) until you’re ready to bake.
10. 10Discard the leftover brining liquid and herb sprigs: . Place any brining dishes into the dishwasher, clean and sanitize any counter or sink surfaces that were near the brine, and wash your hands thoroughly.
11. 11In a small mixing bowl, stir together room temperature butter, chopped herbs, and a generous pinch of kosher salt until you have a smooth mixture.
12. 12Remove the turkey breast from the fridge. Using clean hands, grab a little more than half of the compound butter and gently press it into the turkey skin pocket you created, doing your best to form a thick, even layer of butter between the skin and the meat. Spread remaining butter over the rest of the turkey breast’s outer surface, coating all sides.
13. 13Return the turkey breast to the cast iron skillet, wash your hands thoroughly, and then place the skillet in the hot oven. Bake at 325° for 1 1/2 to 2 hours, until a meat thermometer inserted into the thickest part of the turkey breast reads 165° Fahrenheit. We recommend basting the turkey every 30 minutes as it cooks to keep it moist and help achieve a crispy, golden brown skin. (You can use a turkey baster if you like, but you don’t need one - just use a large spoon or ladle to scoop melted butter from the bottom of the skillet and pour it back over the top of the turkey a few times every half hour).
14. 14While the turkey roasts, place any dishes into the dishwasher (or wash them well by hand), then clean and disinfect any surfaces that had close contact with raw turkey (including the refrigerator shelf where you kept it earlier).
15. 15When an instant read thermometer inserted into the thickest part of the turkey breast reads 165° F, the turkey is done! Use oven mitts to pull the skillet out of the oven.
16. 16Use tongs to carefully move the cooked turkey breast to a large cutting board. Let the turkey rest for 15-30 minutes to allow the juices to redistribute. In the meantime, make the gravy and finish any last minute cooking tasks you have!
17. 17Place the skillet with all of the turkey drippings on the stove over medium heat (use oven mitts here - the skillet is still going to be very hot!)
18. 18Bring the turkey drippings to a low simmer, then add about ⅔ of the white wine. Cook, whisking occasionally, for 1-2 minutes until the wine has slightly reduced.
19. 19Whisk cornstarch into remaining white wine to form a cornstarch slurry. Pour this slurry into the skillet gravy and whisk constantly for 1-2 minutes until gravy has thickened. Turn off the heat, then pour gravy into a gravy boat or measuring cup with a spout for easy serving. Note: As the gravy settles, some butter or turkey fat may rise to the top. Skim any excess fat off the top of the gravy with a spoon, and give it a good stir just before serving to reincorporate any butter that’s separated!
20. 20Use tongs and a sharp knife to remove the bone from the turkey breast. Slice and serve immediately with your favorite side dishes!
21. 21Food safety tip: The USDA recommends leaving cooked food out for no longer than 2 hours. Be sure to pack up and refrigerate any leftovers you have within this two hour window!