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Perfect Thanksgiving Turkey Breast
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Prep Time:
45 minutes
Cook Time:
150 minutes
Total Time:
1710 minutes
Moist and flavorful Thanksgiving turkey breast - brined, buttered, and roasted to perfection.
Ingredients:
  • 4 cups water
  • 0.5 cup kosher salt
  • 0.5 cup white sugar
  • 2 tablespoons hickory-flavored liquid smoke
  • 1 tablespoon whole black peppercorns, cracked
  • 4 cloves garlic, crushed
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 sprigs fresh sage
  • 1 teaspoon smoked paprika
  • 2 (5 pound) boneless turkey breast halves
  • 0.5 cup unsalted butter, softened
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
  • 1 sprig Spices, thyme, fresh
  • 1 sprig Fresh Sage
  • 1 teaspoon pressed garlic
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon smoked paprika
  • 6 medium carrots, cut into large chunks
  • 6 stalks celery, cut into large chunks
  • 2 medium red bell peppers, cut into large chunks
  • 2 medium yellow onions, quartered
  • 8 fluid ounces chicken stock, or more as needed
Instructions:
  • In a 6-quart pot, warm water over medium heat until steam rises. Stir in kosher salt and sugar until dissolved. Add liquid smoke, peppercorns, garlic, herbs, and smoked paprika. Remove from heat, cover, and let sit for 30 minutes to reach room temperature. Avoid refrigerating.
  • Place a turkey breast in each zip-top freezer bag. Divide the brine, herbs, and garlic evenly between the bags. Seal the bags, removing excess air, and refrigerate for 24 to 36 hours before roasting the turkey breast.
  • Take the turkey out of the brine, dry it with a gentle pat, and allow it to rest for 30 minutes. Strain the brine, keeping the garlic and herbs while discarding the liquid.
  • Preheat the oven to 300 degrees F (150 degrees C) in the meantime.
  • Combine softened butter with fragrant rosemary, thyme, sage, garlic, bold black pepper, and smoky paprika to create a tantalizing herb butter. Set it aside for later use.
  • Place carrots, celery, bell peppers, onions, and reserved garlic and herbs from the brine in the roasting pan. Gently rub 1/4 of the herb butter under the skin of each breast without removing it. Spread the remaining butter on top of the skin. Position the breasts on the vegetable bed in the pan and pour chicken stock into the pan.
  • Roast in the middle of the oven until the center of each breast reaches 160°F (71°C) when tested with an instant-read thermometer, for 2 1/2 to 3 hours. Take out of the oven, loosely cover with foil, and let it rest for 15 minutes to allow the internal temperature to reach above 165°F (74°C).

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