Brined Garlic Herb Turkey Breast
A flavorful and juicy turkey breast brined with garlic and fresh herbs, perfect for family gatherings and special occasions.
Ingredients
Brine
- 1 cup kosher salt Essential for brining; it helps retain moisture.
- 1 gallon water Base of your brine.
- 4 cloves garlic cloves (crushed) Adds robust flavor.
- 1 bunch fresh herbs (thyme, rosemary, parsley) Aromatic freshness to elevate your dish.
- 1 tbsp black peppercorns A hint of spice to deepen flavor.
Turkey Preparation
- 1 each turkey breast (bone-in or boneless) The star of the show; it can be fresh or thawed.
- 2 tbsp olive oil For that golden, crispy skin.
- 1 tbsp lemon zest Brightens and adds a refreshing note.
- to taste salt For seasoning the skin.
- to taste pepper For seasoning the skin.
Instructions
Preparation
- In a large pot, combine 1 cup of kosher salt with 1 gallon of water. Bring the mixture to a boil, stirring until the salt dissolves. Remove from heat and let it cool.
- Once the brine is cool, stir in crushed garlic, herbs, and black peppercorns.
- Submerge your turkey breast in the brine, ensuring it’s fully covered. You can use a large resealable bag or a container. For best results, brine in the refrigerator overnight or for at least 2 hours.
- When you’re ready to cook, preheat your oven to 325°F (163°C).
- Remove the turkey from the brine, rinse it under cold water, and pat it dry. Rub the skin generously with olive oil and lemon zest, then sprinkle with salt and pepper.
Cooking
- Place the turkey breast on a rack in a roasting pan. Roast for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Let the turkey sit for at least 15 minutes before slicing to allow the juices to redistribute.
Notes
Feel free to experiment with herbs and spices according to your preference. Store leftovers in an airtight container in the fridge for up to 4 days or freeze slices for up to 3 months.