Rosemary and Garlic Brined Turkey Breast
By: Mishka Murphy @mishkamakesfood
Made With:
@mccormickspice and I teamed up to bring you the best recipe to save time and make Thanksgiving stress-free this year. It’s simple, delicious, and I can guarantee you won’t go back to roasting a whole turkey once you try it out. Recipe and Photo Credit: Mishka Murphy @mishkamakesfood
@mccormickspice and I teamed up to bring you the best recipe to save time and make Thanksgiving stress-free this year. It’s simple, delicious, and I can guarantee you won’t go back to roasting a whole turkey once you try it out. Recipe and Photo Credit: Mishka Murphy @mishkamakesfood
Key products
Instructions
Instructions
- For the Brine, combine the water, kosher salt, garlic powder, rosemary, and black pepper in a large pot on medium heat. Stir until the salt dissolves. Remove from heat; cool completely.
- Submerge turkey breast in the cooled brine; cover and refrigerate for at least 8 hours or up to 36 hours.
- For crisp, golden skin, remove the turkey from the brine and pat completely dry with paper towels. Place turkey on a wire rack set over a baking sheet. Refrigerate uncovered overnight to dry the skin. (This step is optional!)
- For the Compound Butter, mix together the softened butter, garlic powder, rosemary, and black pepper until evenly combined.
- To prepare the Turkey, preheat oven to 375°F. Pat the turkey very dry again, especially if you skipped the air-dry step. Rub the compound butter generously all over the turkey breast, including under the skin.
- Place the turkey in a roasting pan. Roast about 15 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the meat, about 1 hour to 1 hour 15 minutes for a 4- to 5-pound breast. If the skin browns too quickly, loosely tent with foil for the remainder of the cooking time.
- Meanwhile, for the Sherry Rosemary Gravy, prepare the gravy according to the package directions. Once thickened, stir in the sherry vinegar and rosemary. Keep warm until ready to serve.
- When the turkey is done, let it rest for 15 minutes before carving. Serve warm with the rosemary sherry gravy.
Tip: If you’re hosting more people, you can easily double this recipe and roast two bone-in turkey breasts side by side. You’ll get the same great flavor and faster cook time than a whole bird, while still serving a crowd.
