History-Hopping Roasted Turkey Breast
This perfectly roasted turkey breast is ideal for a smaller holiday gathering or when you just want a succulent turkey without the whole bird. Brined for maximum juiciness and flavored with aromatic herbs and citrus, it delivers a deeply savory and moist result every time. The crackling skin is simply irresistible.
Directions
- 1
Prepare the brine: In a large container, combine kosher salt, brown sugar, and 4 cups cold water. Stir until salt and sugar are fully dissolved. Add the ice.
- 2
Submerge the turkey breast in the brine. Ensure it is fully covered. Refrigerate for at least 4 hours, or up to 8 hours.
- 3
Once brined, remove the turkey breast and pat it thoroughly dry with paper towels. Discard the brine. Drying well is crucial for crispy skin.
- 4
Preheat your oven to 375°F (190°C).
- 5
In a small bowl, combine olive oil, dried sage, dried thyme, garlic powder, onion powder, and black pepper to form an herb paste.
- 6
Rub the herb paste all over the skin side of the turkey breast. Place the turkey breast, skin-side up, in a roasting pan or oven-safe dish.
- 7
Squeeze the juice from one lemon half over the turkey, then place both lemon halves in the roasting pan with the turkey.
- 8
Roast for 60-90 minutes, or until an internal thermometer inserted into the thickest part of the breast registers 165°F (74°C). If the skin is browning too quickly, you can loosely tent it with foil.
- 9
Once cooked, remove the turkey from the oven and let it rest, tented loosely with foil, for 10-15 minutes before slicing. Resting allows the juices to redistribute, ensuring a moist turkey.