Herb & Butter-Roasted Turkey Breast

Herb & Butter-Roasted Turkey Breast
Serves 6
Moist turkey breast recipe that is perfect for a small gathering on Thanksgiving dinner. A herb and butter spread is rubbed all over the turkey and then roasted on a lovely bed of celery, onions, and carrots. Served with a warm gravy of your choice.
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For Brine
  1. 1 gallon water
  2. 1 cup salt
  3. 1 cup brown or granulated sugar
For the Turkey
  1. 5-6 pound turkey breast, on the bone, rinsed and patted dry
  2. 1 tablespoon olive oil
  3. 3 tablespoons butter, softened
  4. 2 cloves garlic, minced
  5. 1 teaspoon fresh thyme, chopped
  6. 1 teaspoon fresh rosemary, chopped
  7. salt & pepper
  8. 2 stalks celery, cut into 2-inch pieces
  9. 3 carrots, peeled and cut into 2-inch pieces
  10. 1 medium onion, peeled and quartered
Instructions
  1. For the brine: In a large dutch oven or pot that is large enough to hold the turkey, combine 1 gallon of water with 1 cup salt and 1 cup sugar. Heat mixture just until salt and sugar has dissolved; about 2 minutes. Whisk constantly and do not bring to a boil. Place turkey in the pot, breast side down. Cover and refrigerate for 4-6 hours.
  2. Remove turkey breast from the brine and rinse with cold water, pat dry. Discard brine and rinse out dutch oven.
  3. Place the pieces of celery, carrots, and onions in the bottom of the clean dutch oven. Drizzle about 1 tablespoon of oil all over the vegetables; set aside.
  4. Preheat oven to 400 degrees.
  5. In a small bowl, add 3 tablespoons softened butter. Combine butter with garlic, thyme, and rosemary. Rub the mixture evenly underneath the skin and all over the turkey. Season with salt and pepper.
  6. Set turkey breast on top of the vegetables, setting the meat breast-side up.
  7. Cook in oven for 1 1/2 hours to 2 hours, or until an instant read thermometer reaches 165 degrees in the thickest part of the roast.
  8. Transfer the turkey to a cutting board and tent loosely with aluminum foil for 20-30 minutes.
  9. Carve the breast and serve with gravy.
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6 Responses to Herb & Butter-Roasted Turkey Breast

  1. Oh dear, it was obviously a colossal mistake on my part to be link-partying at midnight while hungry. This looks amazing!!!! I’m extra excited for Thanksgiving to get here now. 🙂 Thanks for joining Found & Foraged!

  2. I’m going to try the brine this year! Thank you so much for linking up at Found & Foraged! PINNED! Hope to see you again this Saturday night at 8PM at http://houseofhipsters.com

  3. I have never tried brining my turkey, but I’ve heard so many good things about how good it makes the turkey. Your herbed butter sounds fantastic! You are being featured this week, on Simple Supper Tuesday. We hope you can join us again, starting Monday night at 8pm EST.

  4. Jacqui Odell says:

    This sounds yummy! Thank you for linking up to Party Time and we hope to see you again next week!

  5. Oh my! Yummy. Pinned and tweeted. Lou Lou Girls

  6. I can smell it already! Looks really delicious. Thanks so much for sharing your recipe, you were featured in this week’s linkup! Pinned 🙂

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