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Brined Turkey Breast with Rosemary, Thyme and Lemon

With Thanksgiving approaching, I’m revisiting a simple preparation that changed the way I cook turkey. I’d heard about brining for years before finally trying it, and the result was the moistest turkey I’d ever made, with rosemary, thyme, garlic and a subtle hint of lemon.
This recipe uses a turkey breast crown, a practical choice for a smaller gathering or a table where everyone prefers white meat. A little preparation the day before makes the cooking straightforward and leaves you more time for the rest of the meal.
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Prep Time 1 day
Cook Time 2 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1- 6 lb Turkey Breast Crown
Brine:
  • Water fill the pot about 1/2 way up.
  • 3 -4 Tbsp of Salt
  • 7-8 Fresh Rosemary stems
  • 7-8 Fresh Thyme stems
  • 2-3 Bay Leaves
  • 1 Tbsp Black Peppercorns whole
  • 3-4 Garlic cloves lightly smashed
  • 1 Lemon peel only.
Vegetables:
  • These will be on the bottom of the roasting pan so no need to chop them finely.
  • Carrots peeled and chopped into large pieces.
  • Celery
  • Onions
  • Garlic whole
  • Parsnips peeled and chopped into large pieces.
  • Fresh Thyme
  • 1/2 cup Broth vegetable or chicken
  • 1/2 cup White wine
  • Melted Butter or Olive Oil for brushing.

Equipment

  • Heavy Pot with Lid

Method
 

  1. Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once.
  2. Then drain the brine and using the same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables.
  3. Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours. You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect.
  4. Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides.

Notes

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