Brined and Roasted Turkey Breast

Author Heather Cheney


  • 2 tbsp kosher salt
  • 1 tbsp brown sugar
  • 2 C cold water
  • 2 C cold chicken broth
  • 4 lb whole bone-in turkey breast
  • 2 tbsp olive oil
  • 2 tbsp soften butter
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper


  • Combine brine ingredients and mix until the sugar and salt is dissolved. Place breast in large ziplock bag and pour brine over the top. Seal bag and place in a bowl to hold upright. Let turkey brine for 4-12 hours, but no longer.
  • Preheat oven to 425.
  • Remove turkey from the brine, rinse, and pat dry with paper towels. Place bird in a 9x13" baking pan and support with 4 foil balls. Place 1 on either side of the breast, 1 under the tip, and 1 nestled just up and the rib cage.
  • Separate the skin from the breast and spread softened butter evenly under the skin. Drizzle and rub olive oil over the skin and season with salt and pepper.
  • Place in oven and roast for 30 minutes. Lower heat to 325 degrees and continue to roast the turkey until it registers 160-165 degrees on an instant-read meat thermometer about 45 minutes to 1 hour longer.
  • Let rest for at least 15 minutes before cutting.