Roasted Turkey Breast
1 turkey breast, bone-in, about 5 to 7 pounds, skin on.
16 cups ice cold water
1 1/4 cups kosher salt
1/2 cup light brown sugar
3 cloves garlic, crushed and chopped
1 tbsp rosemary leaves, chopped
1 tbsp fresh thyme, chopped
1 tablespoon olive oil
1 tablespoon black pepper, crushed
2 tbsp Sea salt
Place turkey breast in a large zip lock bag; place in a large roasting pan or other large container (just in case the bag leaks). Add the salt and brown sugar to the bag, and then close the bag and seal. Place in the refrigerator for 12 hours or overnight.
Heat oven to 325°.
Remove turkey from brine and pat dry. Discard brine. Place on a rack, breast side up, in a large roasting pan. Rub the turkey with olive oil and sprinkle with salt and pepper, along all other herbs and garlic. Make sure to rub it over and under the skin. Place a meat thermometer in the thickest part of the breast, not touching bone. Roast at 325° for about 2 hours until turkey breast registers 165-170°.
Serves 8 to 10.
By Gaby Dalkin