Roasted & Brined Turkey Breast
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For the brine...
- 1 gallon water
- ½ - 2 c kosher salt
- 1 c brown sugar
- 1 Tbsp thyme
- 1 Tbsp sage
- 1 Tbsp whole peppercorns
- 1 Tbsp rosemary
- 2 - 3 bay leaves
- 10 garlic cloves
The next day...
- Make herbed butter
- 2 2 sticks 1 cup of butter, softened
- 1 Tbsp garlic powder
- 1 Tbsp each - sage thyme, rosemary
- 1 lemon
- 1 onion cut in chunks
- 5 garlic cloves
For the brine...
Add all ingredients into a large stock pot and bring to a simmer over high heat.
Remove from heat and allow to cool completely.
Pour brine mixture over the turkey breast in a large plastic bag.
Seal and allow to brine overnight.
Pour brine liquid down the drain.
Pat the turkey dry with paper towels.
The next day...
Preheat the oven to 450 degrees.
Combine all ingredients except for the lemon and onion.
Spread all over the outside of the turkey and under the turkey skin.
Turn the oven down to 350 degrees and put the turkey in the oven.
Cook the turkey until it reaches an internal temperature of 165 degrees.
Allow the turkey to rest 10 - 15 minutes before cutting.
