Ingredients:

  • 8 cups (2 liters) Water
  • 1/2 cup (100g) Kosher Salt
  • 1/4 cup (50g) Granulated Sugar
  • 2 cloves Garlic, smashed
  • 1 tbsp Black Peppercorns, crushed
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 bone-in, skin-on Turkey Breast (approximately 5-7 lbs / 2.2-3.2 kg)
  • 2 tbsp (30 ml) Olive Oil
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh Rosemary, chopped
  • 1 tbsp Fresh Thyme, chopped
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 cup (120 ml) Chicken Broth or White Wine
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • salt and pepper to taste
  • 1 tbsp fresh chopped parsley

Instructions:

  1. Combine brine ingredients in a large pot, bring to a simmer until salt and sugar dissolve, then cool completely. Submerge turkey breast in brine, ensuring it's fully covered. Refrigerate for 8-12 hours.
  2. Remove turkey breast from brine (if brined) and pat completely dry with paper towels. This is crucial for crispy skin!
  3. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Rub the mixture all over the turkey breast, including under the skin if possible (carefully loosen the skin first).
  4. Place turkey breast on a roasting rack in a roasting pan. Add chicken broth or white wine to the bottom of the pan.
  5. Roast at 325°F (160°C) for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the breast registers 165°F (74°C). Baste with pan juices every 20-30 minutes (optional, but it helps with color).
  6. Remove from oven and let rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey. Tent loosely with foil during resting.
  7. While the turkey is resting, skim off any excess fat from the pan drippings. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste. Stir in parsley just before serving.
  8. Carve the turkey breast against the grain and serve immediately.