Turkey Breast Recipe
A Turkey Breast Recipe that is easy to follow and creates a moist perfect roast turkey breast.
Servings: 6 people
- 3 to 8 pound frozen or fresh bone in turkey breast thawed
For Turkey Breast Brine
- 12 cups water (see note)
- 3/4 cup brown sugar
- 3/4 cup salt
- 3 black tea bags strings and paper removed
- 2 whole limes
For Turkey Rub
- 1 tablespoon dried rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
For Turkey Basting Sauce
- 1 1/2 cups chicken stock (see note)
- 1/4 cup olive oil
- 2 tablespoons honey
To Use While Roasting the Turkey
- 3 sprigs fresh rosemary
- limes reserved from brine
To Brine the Turkey Breast
The day before serving your turkey, combine the water, salt and brown sugar in a large dutch oven or reusable container that is big enough to hold your turkey breast. Whisk until the sugar and salt dissolve to create the base of your brine mixture.
Juice the limes into the brine mixture, and then put the remainder of the limes into the brine mixture. Add the tea bags and stir to combine. Add in the thawed turkey, making sure that is at least 90% covered by the liquid. Place the dutch oven or container in refrigerator for at least 8 hours but no longer than 24 hours.
When you are ready to roast the turkey, remove it from the refrigerator. Rinse it, pat it dry and set it aside.
To Create the Basting Sauce
To Roast the Turkey
Preheat your oven to 350 degrees.
In a small roasting pan fitted with a wire rack, place the brined turkey breast. Rub the turkey with the turkey rub, covering all of the surfaces.
Place rosemary sprigs and the reserved limes (you will likely fit one or two halves) into the cavity of the turkey breast. Put the turkey in the preheated oven.
Check your turkey at one hour with an instant read thermometer (we are looking for 165 degrees internal temperature). Baste the turkey with the basting sauce. If the skin is browning too quickly, tent it with some alluminum foil.
Continue checking your turkey at 20 minute intervals. Remove the turkey from the oven when it reaches 165 degrees or when the juices run clear. Check the temperature at the thickest part of the meat, but not next to the bone.
Allow the Turkey Breast to stand for 20 minutes, while tented, before slicing.
Turkey Brine Note: If this amount of water does not cover your turkey breast at least 90% of the way, you will need to make more. Combine 4 cups cold water with 1/4 cup salt and 1/4 cup brown sugar. Dissolve and add to the brine. Repeat until your turkey is covered.
Chicken Stock Note: I like to buy chicken stock baste that I am able to store in my pantry. While not as high of quality as canned or homemade chicken stock, it works just fine in a recipe like this.
Please note that the nutritional information is based on a 6 pound turkey feeding six people.
Calories: 538kcal | Carbohydrates: 4g | Protein: 88g | Fat: 16g | Saturated Fat: 6g | Sodium: 3343mg | Potassium: 21mg | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 9mg