A basic brine makes this turkey breast more flavorful, moist, and tender.
Refrigerate the turkey in the brine overnight, then roast to perfection for a fabulous feast.
1 turkey breast, bone-in, about 5 to 7 pounds
1 gallon ice cold water
1 1/2 cups kosher salt (if you only have table salt, use 1 cup)
1/2 cup light brown sugar
3 bay leaves, crumbled
1 tablespoon allspice berries, crushed
1 tablespoon mixed or black peppercorns, crushed
1/2 teaspoon dried rosemary leaves
1 tablespoon vegetable oil
salt and pepper
Creole seasoning, optional
Brined Turkey Breast
Rinse turkey under cold water.
Place turkey breast in a large cooking bag; place in a large roasting pan or other large container (just in case the bag leaks). Add the brine ingredients to the bag, then close the bag and twist until brine is covering turkey. Use a twist-tie to secure the bag. Alternately, you can use a large, nonreactive covered container. Place in the refrigerator for 12 hours or overnight.
Heat oven to 400°.
Remove turkey from brine and pat dry. Place on a rack, breast side up, in a large roasting pan. Discard brine. Rub the turkey with vegetable oil and sprinkle with salt and pepper, along with a little sprinkling of Creole or Cajun seasoning, if desired. Place a meat thermometer in the thickest part of the breast, not touching bone. Roast at 400° for 20 minutes. Reduce heat to 325° and continue roasting until turkey breast registers 170°, about 2 to 3 hours. Serves 8 to 10.
This turkey is roasted with a mixture of herbs and olive oil under the skin and all over the bird.
Use small amounts of dried herbs along with the fresh herbs for more flavor. Use fresh dill, rosemary, and chives, along with about 1/2 teaspoon each of dried leaf marjoram and thyme.
Cook Time: 4 hours
Total Time: 4 hours
1 turkey, about 14 pounds
3 to 4 tablespoons mixed chopped herbs, such as chives, dill, tarragon, rosemary, thyme, and marjoram
3 to 4 tablespoons olive oil
salt and pepper
1 orange, cut in 2-inch pieces
1 apple, cut in 2-inch pieces
1 onion, quartered
sprigs of fresh herbs
Herb Roasted Turkey
Heat oven to 450°.
Wash turkey inside and out; pat dry. Combine the chopped herbs with olive oil. Gently separate the skin from the breast and rub a few tablespoons of the herb mixture under the skin as far back as you can reach. Rub the remaining mixture all over the bird. Sprinkle lightly with salt and pepper. Put orange, apple, onion chunks, and herb sprigs in the stuffing cavity. Cover wing tips with small pieces of foil. Roast for 10 minutes. Tent foil loosely over the top of the turkey and reduce heat to 325° and continue roasting for about 3 1/2 hours longer, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Serves 8.