Brined Turkey Breast

Ingredients

• Large brining bag or extra-large freezer bags (optional)
• 3 quarts water
• 1/2 cup honey
• 1 cup kosher salt
• 1 oranges (quartered)
• 1 lemon (quartered)
• 3 thyme (coarsely chopped)
• 2 rosemary (coarsely chopped)
• 4 lb turkey breast (boneless, washed)
• 2 Tbsp olive oil
• 4 cloves garlic (finely chopped)
• 1/2 tsp sea salt (or Himalayan salt)
• 1/2 tsp black pepper

Instructions

1. 1

   Line large saucepot (or roasting pan or bowl) with two bags if desired.

2. 2

   Combine water, honey, and kosher salt in saucepot; mix until salt is dissolved.

3. 3

   Add orange, lemon, thyme, rosemary, and turkey breast. Seal bags. Refrigerate for 8 to 12 hours.

4. 4

   Remove turkey breast from water; discard brining liquid. Dry turkey breast carefully with paper towels. Set aside.

5. 5

   Set oven rack to lowest position. Place baking stone on rack if desired. Preheat oven to 500°F. (Allow oven to preheat for at least 45 minutes before adding turkey.)

6. 6

   Combine oil and garlic in a small bowl; mix well. Set aside.

7. 7

   Set turkey breast on a rack in large roasting pan. Brush with oil mixture. Sprinkle with sea salt and pepper.

8. 8

   Place roasting pan (with turkey breast) on baking stone.

9. 9

   Immediately close oven and reduce oven temperature to 325°F.

10. 10

    Bake for 1 hour 20 minutes to 1 hour 40 minutes, or until golden brown and deepest part of breast registers 150°F on an instant read thermometer.

11. 11

    Remove turkey breast from oven; let rest at least 30 minutes before carving. Remove skin before serving.