Roasted Turkey Breast
- Prep Time: 10
- Total Time: 10 minutes
Ingredients
Scale
TURKEY BRINE
- 1 1/2 cups apple cider
- 1 gallon water
- 3/4 cup coarse salt
- 1 cup light brown sugar
- 2 teaspoons dried rosemary
- peels of one orange
- 1 1/2 tablespoons mixed peppercorns
- 2 bay leaves
CITRUS BUTTER
- 1/2 stick butter, softened
- zest of 2 lemons (or 1 orange)
- 2 teaspoons dried rosemary
- salt and pepper
- 1 turkey breast about 6 lbs. (or one small whole turkey, for a larger turkey – double the recipe)
Instructions
BRINE
- Combine all brine ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
- Let the brine cool completely, then pour into a large bag or pot. Place uncooked turkey breast in brine solution and refrigerate for 16 to 24 hours.
- When you are ready to roast turkey breast, remove turkey from brine and discard brine. Soak turkey in a large bowl, pot, or in the sink in clean water for 10-15 minutes to remove excess salt.
ROASTING TURKEY BREAST
- Preheat your oven to 325 degrees.
- To make the citrus butter, mash the softened butter in a small bowl. Add the citrus zest, rosemary, and salt and pepper. Mix until combined. Rub the citrus butter all over the turkey breast and cavity.
- Set the turkey breast side up in a roasting pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer reads 165 degrees. (Cooking times vary: Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.)
- After you remove the turkey from the oven, let it rest covered with foil for at least 20 – 30 minutes before carving.