Herb Roast Turkey Breast

Roasting just the turkey breast is a delicious and pain-free alternative to cooking a whole turkey. Brining it first guarantees tons of flavor and juicy turkey in every bite

📝 Ingredients

• 4 cups water
• 1/2 cup Diamond kosher salt
• 3 Tbsp. honey
• 2 bay leaves
• 2 rosemary sprigs
• 4 thyme sprigs
• 4 fresh sage leaves
• 4 garlic cloves ((smashed))
• 6 black peppercorns
• 1 4-pound half turkey breast ((bone-in and skin-on))
• 1 Tbsp. unsalted butter
• 2 tsp. thyme leaves

👨‍🍳 Instructions

1. 1--- Making the Brine ---
2. 2Boil half of the water (2 cups) and combine with the other ingredients in a medium bowl.
3. 3Whisk to dissolve salt and honey, and let steep for 5 minutes.
4. 4Add the remaining 2 cups of cold water to cool down the brine. You can add a few ice cubes to cool it down quicker.
5. 5Place 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.
6. 6Remove the breast from the brine and rinse thoroughly, then dry with paper towels.
7. 7--- Roasting the Turkey Breast ---
8. 8Preheat oven to 450° F.
9. 9Let the breast sit out for 30 minutes to 1 hour to temper and come to room temperature to promote even cooking.
10. 10Place the turkey breast in a roasting pan with a rack.
11. 11Rub the breast all over with butter and the thyme leaves, being sure to get some under the skin.
12. 12Place 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.
13. 13Remove 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.
14. 14Rest on a cutting board for 15 to 20 minutes before slicing and serving.