American
Herb-Roasted Turkey Breast
An overnight dry brine and sage-rosemary butter season this bone-in turkey breast deeply, while a hot-start roast builds bronzed skin around juicy, cleanly carved meat.
8 servings · 20 minutes prep · 105 minutes cook
Ingredients
Dry Brine
- 1 bone-in, skin-on turkey breast, 5 to 6 pounds, thawed completely
- 1 1/2 tablespoons Diamond Crystal kosher salt
- 1 teaspoon black pepper
Herb Butter and Pan
- 5 tablespoons unsalted butter, softened
- 1 tablespoon finely chopped sage
- 2 teaspoons finely chopped rosemary
- 2 teaspoons thyme leaves
- 1 teaspoon finely grated lemon zest
- 1 large yellow onion, cut into wedges
- 1 cup water
Directions
Dry-Brine Overnight
- Pat the turkey breast dry. Combine the kosher salt and black pepper; season the meat under the skin and over the exterior. Refrigerate uncovered on a rack for 12 to 24 hours. The displayed total time uses the 12-hour minimum; a 24-hour brine adds 12 hours.
Season and Start Roasting
- Heat the oven to 425°F. Mix the butter, sage, rosemary, thyme, and lemon zest. Rub two-thirds beneath the skin and the rest over it.
- Spread onion in the pan, add water, set an oven-safe {{tool:wire-rack|wire rack}} above the liquid, and place turkey skin-side up on it. Roast 20 minutes.
Finish, Rest, and Carve
- Reduce the oven to 350°F and roast for 60 to 85 minutes more, rotating once, until the thickest breast meat away from bone reaches 165°F. Add a splash of water if the drippings threaten to burn.
- Transfer to a board and rest uncovered for 20 minutes. Carve across the grain, arrange on a warm platter, and spoon over a little strained, defatted pan juice.
