Oven-Roasted Turkey Breast
Hosting a small dinner or not a fan of dark turkey meat, try this oven-roasted turkey breast for a flavorful alternative, rather than roast an entire bird. You can do one half-breast or a whole turkey breast, which makes more than enough for a small party of four to six. Plus the leftovers are perfect for making cranberry and turkey sandwiches!
Here what I used for the turkey brine, which I got at Sprouts.
- 1 Whole Turkey Breast (4 1/2 to 5 pounds), thawed, bone-in and skin-on
- Turkey Brine
- 2 Tablespoons - Butter, softened
- 1/2 Teaspoon - Garlic Salt
- 1/2 Teaspoon - Ground Cumin
- 1/4 Teaspoon - Ground Black Pepper
- Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours. (I used this turkey brine)
- Rinse under clear cool water and pat dry with paper towels.
- Preheat the oven to 450°F. Place an oven rack in the bottom third of the oven.
- Loosen the skin from the meat gently with your fingers and smear half of the butter directly on the meat. Spread the remaining butter evenly on the skin. Pull the skin to cover the meat as much as possible. Sprinkle the garlic salt, cumin and black pepper evenly on the top and sides of the turkey.
- Lower the oven to 350°F and roast the turkey for 1.5-2 hours until the skin is golden brown and an instant-read thermometer registers 165°F when inserted into the thickest part of the breast. If the skin is over-browning, cover loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest for 15 minutes. This lets the juices to stay in the turkey. Slice and serve!