Ingredients:

  • 4 cups (950ml) water
  • 1/4 cup (60g) kosher salt
  • 1/4 cup (50g) brown sugar, packed
  • 2 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 bone-in, skin-on turkey breast (5-7 lbs / 2.2-3.2 kg)
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) chicken broth
  • 2 tablespoons all-purpose flour (24g)
  • 2 cups (470ml) chicken broth

Instructions:

  1. Combine brine ingredients in a large pot until salt and sugar dissolve. Submerge the turkey breast and refrigerate for at least 1 hour, up to 4.
  2. Remove turkey breast from brine (if using) and pat completely dry with paper towels. This is KEY for crispy skin!
  3. In a small bowl, combine olive oil, thyme, rosemary, sage, garlic powder, salt, and pepper.
  4. Rub the herb mixture evenly over the entire turkey breast, getting under the skin where possible.
  5. Place the turkey breast on the rack in the roasting pan. Pour ½ cup of chicken broth into the bottom of the pan. Roast at 325°F (160°C) for 1 hour to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
  6. Remove the turkey breast from the oven and let it rest for 15-20 minutes before carving. Tent loosely with foil.
  7. While the turkey rests, pour the pan drippings into a small saucepan. Whisk in flour and cook over medium heat for 1 minute. Gradually whisk in chicken broth and bring to a simmer. Cook until thickened, about 5-7 minutes. Strain through a fine-mesh sieve for a smoother sauce, if desired.
  8. Carve the turkey breast and serve with the pan sauce.