We’re had a SMALL group for Thanksgiving this year and I ordered a LARGE boneless turkey breast, but was afraid it would be too dry so decided to try a brine to keep it juicy. This recipe calls for an overnight wet brine overnight creating maximum flavor and keeping it extremely moist. It is then roasted to a golden perfection.

BRINED ROAST TURKEY BREAST
Prep Time 15 minutes
Brine Time 12 hours
Cook Time 3 hours
Rest Time 15 minutes
+/- Total Time 15 hours 15 minutes

BRINE
8 cups water
½ cup kosher salt
½ cup PACKED brown sugar
8 cloves garlic, FINELY minced
1 cinnamon stick
¼ cup FRESH tarragon
2 sprigs FRESH rosemary
2 lemons, cut in half and juiced
1 LARGE orange, peeled, cut in half and juiced
4 cups ice, optional

• Bring the water to a boil in a LARGE pot.
• Add all ingredients to the pot except the ice and return to a boil, stirring to dissolve all the salt and sugar.
• Remove from heat and cool completely.
• To speed up the cooling add about 4 cups of ice to the brine.
Once the brine is cooled, place the turkey breast in the brine making sure it’s fully submerged. You may have to weigh it down with another pot of water to keep it submerged.
• Store it in the refrigerator overnight or for at least for 12 hours.


TURKEY
2 medium onions, quartered
4 large carrots, rustic cut
4 cloves garlic, FINELY minced
5-8 pound turkey breast, thawed
FRESH ground sea salt and black pepper, to taste
4 tablespoons butter, cut into small pieces
8 tablespoon butter, melted
1 cup homemade chicken broth

• Preheat your oven to 350°.
• Remove the turkey breast from the brine solution and pat it dry with paper towels.
• Rinse the turkey breast thoroughly to remove excess salt and pat dry.
Place the quartered onions, carrot pieces, minced garlic and 4 tablespoons diced butter in a large roasting pan then place the turkey breast on top.
• Rub the turkey with the melted butter, keep remaining butter for later.
• Generously season with salt and pepper on both sides. 
Add the chicken broth to the pan. 

• Cover the pan with aluminum foil and place in the oven.
• Roast covered for 1½ hours, basting with the melted butter, remelting as necessary every 20 minutes.
• After 1½ hours, remove the foil and roast for another 1 hour or until golden brown. The breast is done when a meat thermometer inserted in the thickest part of the breast registers at 165°.
Transfer the turkey breast to a platter or cutting board and let it rest for a full 15 minutes before slicing into it.
• With a slotted spoon remove carrots to a serving bow. Cover and keep warm.


GRAVY
pan drippings
¾ cup homemade chicken broth
1 tablespoon cornstarch or more for a thicker gravy

• Skim some of the fat from the pan drippings if necessary.
• Place the pan on the stove over medium-high heat.
• In a small bowl whisk together the cornstarch with a couple tablespoons of the chicken broth. Add mixture to the pan, whisking it all together.
• Strain gravy through a sieve pressing all the liquid out of the onions and garlic for additional flavor.
Add more cornstarch until you reach the desired consistency. Cook for a few minutes, until the gravy thickens a bit.
• Adjust seasoning as necessary.

NOTES

• Turkey breast cooking guidelines:
  4 to 6 pounds – 2 1/2 to 3 hours
  6 to 8 pounds – 2 1/2 to 3 1/2 hours
• Use a shallow roaster so that the oven air can flow completely around the turkey breast.