Roasted Turkey Breast

• Vegetarian
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 bunch Parsley, stems
  • 2 tbsp Parsley
  • 1/2 tsp Red chile flake
  • 1 sprig Rosemary, Fresh
  • 2 tsp Rosemary
  • 1/3 oz Thyme, fresh
  • 2 tsp Thyme

• Baking & Spices

  • 1 Cinnamon stick
  • 1 tbsp Peppercorns, black
  • 1/2 cup Salt
  • 1/2 cup Sugar

• Drinks

  • 3 cups Apple cider

• Dairy

  • 4 oz Butter

• Liquids

  • 3 cups Water

Found on ijustmakesandwiches.com

Description

Directions

• Bring all of the brine ingredients to a boil in a large sauce pot, boil for 5 minutes. Shut off heat and cool with ice cubes.
• Place turkey in brine and chill in the fridge for at least a day.
• When ready to roast the turkey, preheat oven to 350 degrees. Take turkey out of the brine and pat dry with paper towels.
• Make compound butter by mixing the room temperature butter with the herbs until fully mixed. Spread the butter all over the turkey breast, on the skin and underneath on the meat. Season with salt and pepper.
• Place turkey in a 9x13 baking pan with a cup of water or turkey stock in the bottom to help create steam in the oven. Place turkey in the oven and roast for two hours or until the thickest part of the breast reaches 165 degrees. Halfway through roasting, baste the turkey with the juices on the bottom of the pan and cover with tin foil.
• Once turkey is done roasting, let the turkey sit in the pan and baste every 15 minutes or so until the juices have redistributed. Carve the turkey and serve with your favorite side dish.