Citrus & Herb Roasted Turkey Breast

Posted on October 20, 2014
in: Savory Dish | Cuisines: American


For brine:
1 gallon water
1/2 cup kosher salt
1 cup brown sugar
1 tablespoon chili flakes
1 tablespoon fennel seeds
1/2 bunch fresh thyme
3 sprigs fresh rosemary
4- to 6-lb turkey breast

For rub:
1 orange, halved
2 tablespoon lemon pepper
2 tablespoon rosemary, minced
2 tablespoon thyme, minced
2 tablespoon garlic powder
1/4 stick butter


For brine:
Mix all of the ingredients until the salt and sugar has dissolved. Place the Turkey in a large bowl, bag or container that is large enough for the turkey and enough brine to cover. Let stand for at least 4 hours but no more than overnight in the refrigerator.

For rub:
Remove the turkey from the brine and rinse under cold water. Pat the breast dry. In a small bowl mix the herbs and spices. Squeeze the orange halves over the breast to cover with juice. Rub the turkey with the herb mixture and place in a 375°F oven until the internal temperature reaches 145°F. Rub the butter over the turkey and place back in the oven until the internal temperature reaches 160°F. Remove the turkey and let rest for about 30 minutes before slicing.