Herb Roasted Turkey Breast
This brined and herb-roasted bone-in turkey breast serves 8 and provides premium protein for multiple meal builds throughout the week. The overnight brine ensures juicy meat that slices beautifully for sandwiches, salads, casseroles, and grain bowls. Perfect for batch cooking systems where one roast multiplies into 4-5 different meals.
Equipment
- Sheet Pan
- Bowl
- Roasting pan
- Wire Rack
- Aluminum foil
- Small bowl
- Probe thermometer
- Oven
Ingredients
Dry Brine
- 2 tablespoon Kosher Salt Morton brand
- 1 tablespoon Brown Sugar dark
- 1 teaspoon Black Pepper coarse ground
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
Turkey Breast
- 1 Turkey Breast bone-in, 8-12 lb, fresh or frozen
Aromatics
- 1 Apple quartered
- 1 Onion quartered
- 2 sprigs Rosemary fresh
- 2 sprigs Thyme fresh
- 2 sprigs Sage fresh
- 1 stick Cinnamon
Instructions
Prep
- Place frozen turkey breast in a bowl or sheet pan on the bottom shelf of the refrigerator to thaw at least 5 days before your meal.
- Combine kosher salt, brown sugar, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
- Remove wrapping from the turkey breast and pat completely dry with paper towels.
- Apply about 60% of the dry brine under the skin directly on the meat, and 40% over the skin.
- Place the turkey breast on a wire rack over a sheet pan.
- Refrigerate uncovered for 24-48 hours.
- Remove the turkey breast from the refrigerator about 2 hours before cooking to take the chill off.
- Roughly slice the apple and onion and place them in the breast cavity along with the fresh rosemary, thyme, sage, and cinnamon stick.
Roast
- Preheat oven to 500°F.
- Insert a probe thermometer into the thickest part of the breast from the neck end, going under the skin.
- Place the turkey breast in the center of the oven for 15 minutes.
- Reduce temperature to 350°F.
- Cook for 15-18 minutes per pound.
- For crispy skin, cook to 165°F internal and do not tent when you remove it from the oven.
- For moist meat, pull at 155-160°F, tent with foil immediately, and rest for 15-20 minutes until temperature reaches 165°F.
Rest and Serve
- Carve and serve.
- Save the drippings for turkey gravy.
Notes
The overnight brine is non-negotiable—it seasons the meat throughout and keeps it moist during the high-heat roast. Starting at 500°F creates a golden crust, then dropping to 350°F finishes it gently. If you want crispy skin, skip the foil tent and pull it at exactly 165°F. Sliced turkey stores in the fridge for 4-5 days or freezes well for up to 3 months in portion-sized containers. This is your anchor protein for the week—use it in wraps, over greens, in pasta, or straight with roasted vegetables. The aromatics in the cavity perfume the meat but aren't meant to be eaten.
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