1/2 cupKosher saltSee comment on salt in Notes below.
2 1/2tbspbrown sugar
1/4 cuphoney or molasses
3wholesage leavesfresh
1/2tbspPeppercornswhole, black
Citrus and Herb Rub
1tbspSagedry, rubbed
1tspGarlicgranulated
1/2tspsaltKosher
1tsppeppercoarse grind
1 tspOreganodried
1tspThymedried
1tspRosemarywhole, dried
1/2tspPaprikasweet, ground
1zest of whole lemon
1/2zest of half orange
2-3 tbsp olive oil
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Instructions
How to brine turkey breast
In a large pot, add water, Kosher salt, brown sugar, honey (or molasses), Sage leaves and peppercorns. Heat water and stir until salt is completely dissolved.
Turn heat source off and remove from heat. Add ice cubes and allow the bring to completely cool. If the brine is still warm, add more ice until it's completely cooled.
Once cooled, add brine to a large container or pot that is big enough for the turkey and brine. Place lid on container or pot and place in refrigerator.
You can also use two, zip bags but make sure you place it in another container to protect the inside of your fridge in case of leakage.
Place in the refrigerator and allow to brine for 12 hours.
After 12 hours, remove turkey breast from brine. Discard brine.
Rinse very well as you don't want pockets of brine within the turkey. A solid 5 minute rinse will work perfectly.
Once rinsed, pat dry on both top and underside.
Citrus and Herb Rub
For the herb blend, mix 1 tbsp dry rubbed sage, 1 tsp granulated garlic, 1 tsp Kosher salt, 1 tsp fresh ground pepper, 1 tsp dried oregano, 1 tsp dried Thyme, 1 tsp dried whole Rosemary, 1/2 tsp sweet paprika, zest of 1 lemon, zest of 1/2 orange and mix with 2-3 tbsps of olive oil.
Once mixed, rub the turkey breasts on the underside and top sides.
Once the turkey is rubbed, allow to rest at room temperature for 15-30 minutes. Follow roasting directions.
*See notes in post regarding additional rest time.
Roasting the turkey breast
Preheat oven to 425ºF.
Place turkey breasts in a roasting pan, breast side down. Once the oven is preheated, place turkey in oven for 15 minutes for 3-6lbs and 30 minutes for 6-10lbs.
When the time is up, carefully turn turkey breasts over so they are breast side up. Reduce heat to 325ºF. Roast for 45-75 minutes depending on size of turkey.
Note that the cooking time will be a bit faster due to the brining. A good rule of thumb is 15-20 minutes per pound.
Turkey will be completely done when the internal temperature reaches 165ºF in the thickest part of the turkey breast.
Allow to rest for about 10 minutes before slicing. Serve immediately.
Notes
Use Kosher Salt only for this recipe.
Nutrition
Serving: 6ozCalories: 283kcal
Nutritional information is calculated online and should be used as a guide.