The Ultimate Oven Roasted Herbed Turkey Breast: A Brined Recipe for Succulent Results

Prepare to elevate your poultry game with this incredible recipe for Oven Roasted Herbed Turkey Breast. This isn’t just another turkey recipe; it’s a culinary journey that promises a bone-in turkey breast so incredibly moist, tender, and bursting with flavor, it will become an instant favorite. Adapted from a “foolproof” method by none other than Guy Fieri, our version incorporates a crucial brining step followed by a vibrant citrus and herb blend that infuses every bite with gorgeous taste and aroma.

Often overlooked outside of holiday seasons, turkey breast is a fantastic lean protein that, when prepared correctly, can be a star at any dinner table. Its versatility makes it perfect for weeknight meals, impressive Sunday roasts, or even as a lighter alternative to a whole bird during Thanksgiving. And the best part? The techniques you’ll master here are equally effective for a whole chicken or individual chicken breasts, ensuring you achieve succulent results every time.

Say goodbye to dry, bland turkey! This recipe focuses on maximizing moisture and flavor through a simple yet powerful two-step process: brining and an aromatic herb rub. Let’s dive in and unlock the secrets to truly unforgettable oven-roasted turkey.

How to Brine Turkey Breast for Maximum Moisture and Flavor

Brining might seem like an extra step, but it’s truly a game-changer, especially for leaner cuts of poultry like turkey breast. Often, turkey breasts tend to dry out during roasting due to their low fat content. Brining is the secret weapon against this common culinary pitfall, ensuring your turkey remains incredibly tender, juicy, and flavorful from edge to center.

At its core, brining is a simple process involving soaking meat in a solution of salt, water, and various aromatics. The science behind it is fascinating: through osmosis, the salty water is absorbed into the muscle fibers, carrying with it the delightful flavors of your chosen herbs and spices. This absorption increases the meat’s moisture content, making it significantly more resistant to drying out during cooking. Furthermore, the salt helps to break down some of the muscle proteins, resulting in a wonderfully tender texture.

While brining does require a little patience – typically 12 hours – the minimal effort involved yields remarkable results that are well worth the wait. This particular brine is exceptionally easy to prepare and works wonders on all white meat poultry. Trust us, once you try a brined turkey breast, you’ll never go back!

When preparing your brine, the type of salt you use is critical. We strongly recommend using **Kosher salt** for the entire recipe. Kosher salt has a larger crystal structure than regular table salt, which allows for more controlled seasoning and easier dissolution without making the meat overly salty. **Do not use table salt**, as it is much denser and contains anti-caking agents, which can make your brine too potent and potentially ruin the delicate flavor balance.

Preparing the Brine: Step-by-Step

1. In a large stock pot, combine water, Kosher salt, brown sugar, honey (or molasses for a deeper flavor), fresh sage leaves, and whole peppercorns. Place the pot over medium heat and stir continuously until the salt and sugar are completely dissolved. This ensures a uniform brine that will properly season your turkey.
2. Once dissolved, immediately remove the pot from the heat. Add a generous amount of ice cubes to rapidly cool the brine. It is absolutely crucial that the brine is completely chilled before adding the turkey breast. Placing warm or even lukewarm poultry into brine can promote bacterial growth, so ensure it’s refrigerator-cold before proceeding. Add more ice if necessary to achieve a perfectly cool temperature.
3. Once cooled, transfer the brine to a large container or pot that is adequately sized to fully submerge the turkey breast. Place a lid on the container and store it in the refrigerator. Alternatively, for convenience and space-saving, you can use two large zip-top bags (one inside the other for extra protection against leaks). If using bags, always place them in another container, such as a large bowl or baking dish, to prevent any potential leaks from contaminating your refrigerator.
4. Place the container or bag with the turkey and brine in the refrigerator and allow it to brine for a full 12 hours. This duration is optimal for a bone-in turkey breast of around 3-4 lbs, allowing sufficient time for the flavors to penetrate and for the meat to absorb enough moisture.

After the brining magic has unfolded for approximately 12 hours, the next steps are equally important for a perfectly cooked turkey. It’s essential to thoroughly rinse the poultry. You want to ensure no sneaky pockets of concentrated salt are left within the turkey, which could lead to an overly salty taste. We recommend a full 5-minute rinse under cold running water, making sure to flush both the inside cavity (if applicable) and the exterior of the breast.

Once rinsed exceptionally well, pat the turkey breast completely dry with paper towels. Achieving a very dry surface is key for two reasons: it allows the citrus-herb rub to adhere properly, and it promotes the development of beautifully crispy skin during roasting. Now, your turkey breast is perfectly prepped and ready for its aromatic coating!

Crafting the Best Citrus and Herb Rub for Poultry

This isn’t just any rub; it’s an intensely flavorful, aromatic blend that will transform your brined turkey breast into a masterpiece. Bright, zesty, and deeply herbaceous, this rub perfectly complements the natural flavors of poultry while adding a Mediterranean-inspired twist. You’ll find yourself wanting to use this versatile blend on everything from roasted vegetables to pork loin!

The rub combines the best of dried Mediterranean herbs – fragrant oregano, earthy thyme, and pungent rosemary – with aromatic granulated garlic, a touch of sweet paprika for color and mild warmth, and of course, salt and freshly ground pepper. What truly sets this rub apart is the inclusion of fresh lemon and orange zest. These citrus notes provide a vibrant, uplifting counterpoint to the richness of the turkey, creating a dynamic flavor profile that is both complex and incredibly appealing.

To prepare this sensational rub, simply mix together 1 tablespoon of dry rubbed sage, 1 teaspoon of granulated garlic, 1/2 teaspoon of Kosher salt, 1 teaspoon of fresh ground pepper, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of dried whole rosemary, and 1/2 teaspoon of sweet paprika. Then, finely grate the zest of 1 whole lemon and 1/2 an orange directly into the spice mixture. Incorporate 2-3 tablespoons of good quality olive oil to form a cohesive, aromatic paste. Once your blend is ready, generously rub it all over the turkey breasts, ensuring both the underside and top sides are thoroughly coated. Don’t be shy – this is where much of the flavor will come from!

NOTE: The original recipe suggests an optional additional resting period in the refrigerator for 4 hours after applying the rub. While some cooks find this helps the flavors penetrate deeper and results in a slightly more tender texture, my personal experience has shown minimal difference in the final flavor and texture when compared to skipping this extended rest. So, we’re providing both options, allowing you to choose based on your preference and available time:

• Resting an additional 4 hours: Once the turkey is rubbed, cover it loosely with plastic wrap or foil and allow it to rest in the refrigerator for 4 hours. After this period, remove it from the fridge, uncover, and let it come to room temperature for about 15 minutes before proceeding with the roasting directions. This helps ensure more even cooking.
• No extended resting time: For a quicker approach, once the turkey is rubbed, simply allow it to rest at room temperature for 15-30 minutes. This allows the chill to come off slightly, promoting even cooking, and then you can proceed directly to the roasting directions.

Mastering the Art of Roasting Turkey Breast

Whether you opted for the extended 4-hour rest or the quicker 15-minute room temperature rest, the roasting method remains consistent and designed for optimal tenderness and a beautiful golden-brown crust. Achieving a perfectly roasted turkey breast requires a combination of initial high heat for browning and then a lower temperature for gentle, even cooking.

Begin by preheating your oven to a robust 425ºF (220ºC). While the oven heats, place your prepared turkey breasts in a sturdy roasting pan, ensuring they are positioned breast side down. This crucial initial step helps to protect the delicate breast meat from overcooking and drying out while allowing the dark meat (if still attached) and the underside to cook slightly more thoroughly and develop a rich flavor. For turkey breasts weighing between 3 to 6 pounds, roast for 15 minutes at this high temperature. If you’re working with larger breasts, 6 to 10 pounds, extend this initial high-heat roast to 30 minutes.

Once the initial roasting time is complete, carefully remove the pan from the oven. Using tongs or oven mitts, gently turn the turkey breasts over so they are now breast side up. This allows the skin on top to crisp up and achieve that desirable golden-brown color. Immediately reduce your oven temperature to 325ºF (160ºC) and return the turkey to the oven.

Continue to roast for an additional 45 to 75 minutes, or until the turkey is cooked through. The exact timing will depend on the size of your turkey breast and your specific oven, so monitoring with a thermometer is key. Keep in mind that brined poultry typically cooks a bit faster than unbrined poultry due to its increased moisture content. A good general rule of thumb is to calculate approximately 15-20 minutes of roasting time per pound for a brined turkey breast.

The turkey is completely done when its internal temperature, measured in the thickest part of the breast (avoiding the bone), reaches 165ºF (74ºC). Use a reliable meat thermometer to ensure accuracy and food safety. Once the turkey reaches this temperature, remove it from the oven.

Allow the roasted turkey breast to rest for at least 10-15 minutes before slicing. This resting period is critical; it allows the juices within the meat to redistribute, resulting in a significantly more tender and moist turkey. If you slice it too soon, the juices will run out, leaving you with drier meat. After resting, slice against the grain for the most tender pieces and serve immediately with your favorite side dishes. Enjoy the succulent, herb-infused flavors of your perfectly roasted turkey breast!

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All content and photographs ©Claudia’s Table and claudiastable.com

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