The Juiciest Roasted Turkey Breast
This juicy Roasted Turkey Breast gets its incredible flavor from a bright citrus-bourbon brine that guarantees tender, never-dry slices every time. It’s perfect for smaller holiday gatherings or a cozy Sunday roast, and the leftovers make the best sandwiches all week long.
Ingredients
Easy Turkey Brine
- 3 cups water
- ½ cup packed brown sugar
- 3 2x3-inch orange zest peels
- 6-8 fresh thyme sprigs
- 6 whole cloves
- ½ cup kosher salt
- 1 ½ teaspoon liquid smoke
- 1 teaspoon whole black peppercorns
- 2 cups orange juice
- ⅓ cup bourbon
- 1 quart ice
- 1 split bone-in turkey breast 3.5-4.5 pounds
Roast Turkey Breast
- 1 large yellow onion onion cut into 1-inch wedges
- 1 large orange cut into 1-inch wedges
- 6-7 fresh thyme sprigs
- 1 tablespoon unsalted butter softened
- pinch salt
- freshly cracked black pepper
Instructions
Brine the Turkey Breast
- Combine the water, brown sugar, orange peels, thyme sprigs, cloves, salt, liquid smoke, black peppercorns, and orange juice in a Dutch oven or stockpot.
- Bring the brine ingredients to a simmer over medium-high heat and stir, cooking for 10 minutes, or until the brine is aromatic and the salt and sugar have dissolved.
- Add the bourbon to the pot and let simmer for 1 minute.
- Remove the brine from the heat. Stir the ice into the brine and let the brine cool until cool to the touch.
- Submerge the turkey in the stockpot of brine and cover. Refrigerate and brine the turkey for 24-36 hours.
Roast the Turkey
- Preheat the oven to 425°F and fit a 9x13-inch baking pan with a roasting rack. Scatter the onions, oranges, and thyme sprigs over the rack.
- Rinse the turkey with cool water. Pat the turkey dry with paper towels. Place the turkey on the oranges and onions in the roasting pan.
- Spread the softened butter under the turkey skin. Sprinkle the turkey skin with salt and cracked black pepper.
- Roast the turkey (uncovered) for 40 minutes, rotating the pan halfway through the cooking time.
- Reduce the heat to 375°F and roast the turkey for 55-65 minutes, or until the deepest part of the breast reaches 165°F. Check the turkey often throughout baking, and tent it with aluminum foil if the skin browns too quickly.
- Remove the turkey from the oven and let rest at room temperature for 10 minutes.
- Carve the turkey and serve hot!
Notes
Storage Directions
- Refrigerating: Store sliced turkey breast in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze cooled slices in a freezer-safe bag or container for up to 3 months. Defrost it in the refrigerator overnight or in the microwave on very low heat.
- Reheating: Reheat covered in a 325°F oven or in the microwave on gentle heat—just until warmed through—to keep the turkey tender and juicy.
- Cool the brine fully before adding the turkey — warm brine can start cooking the meat and won’t keep the turkey at a safe temperature, so be sure it’s completely chilled.
- Brine for the full 24–36 hours — turkey breast is lean, and the longer brine time helps it pull in more moisture and flavor for the juiciest results.
- Rinse and pat the turkey very dry — removing excess salt and moisture helps the skin brown beautifully and keeps the meat from steaming.
- Spread softened butter under the skin — this small step boosts flavor and helps the skin turn golden and crisp.
- Use an instant-read thermometer — turkey breast varies in size, so cooking to 165°F at the thickest part is the most reliable way to get perfectly moist meat.
- Rest the turkey before slicing — a short rest keeps the juices in the meat instead of running onto your cutting board, giving you tender slices every time.
Nutrition
Serving: 1gCalories: 186kcalCarbohydrates: 31gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 16mgSodium: 450mgFiber: 2gSugar: 25g
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