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Ingredients
- Brine:
- 8 cups water
- (1/8) 1/4 cup brown sugar
- (1/8) 1/4 cup kosher salt
- 1/2 lemon, sliced
- 1 bay leaf
- Herb Butter:
- 1/2 cup butter, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- Salt & Pepper
- 2 fresh bay leaves
- 1 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds)
Details
Servings 4
Preparation
Step 1
Brine turkey for 2+ hours.
Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Mix butter, chopped parsley, chopped sage, chopped thyme, salt & pepper, in small bowl to blend.
Put the turkey breast on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket.
Stuff the herb butter under the skin of each breast, and spread it evenly under the skin. Transfer the breast to the roasting pan, and slide 2 bay leaves underneath. (The heat of the pan will release the bay leaf oils and flavor the breast.)
Rub skin of breast with with herb butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
Remove from the oven, transfer to a platter, cover with foil, and let rest for 10 minutes before carving
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