Herb-Brined Roasted Turkey Breast

A juicy, herb-citrus brined turkey breast is slowly roasted until tender and flavorful, then finished at high heat for golden, crispy skin and served sliced with its savory pan juices.

This herb-brined roasted turkey breast is soaked in a fragrant blend of garlic, rosemary, thyme, lemon, and warm spices to deeply season the meat and lock in moisture, then air-dried for crisp skin and roasted low and slow until perfectly tender and juicy. A final blast of high heat creates a beautifully golden exterior, resulting in a flavorful, succulent centerpiece that slices cleanly and pairs perfectly with pan drippings or gravy.

Servings

6-8

Prep Time

15-20 minutes
+12-18 hours brine time
+ 1-12 hours drying time

Cook Time

1.75 to 2.25 hours

Total Time

24-30 hours

Fresh
7 lb turkey breast
6 cloves garlic, smashed
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 lemon, sliced
3–4 cups ice

Packaged
3 quarts water
¼ cup brown sugar

Seasoning
½ cup kosher salt (Morton) or ¾ cup kosher salt (Diamond Crystal)
1 tbsp black peppercorns
3 bay leaves

Preparation

  • Smash the garlic cloves, slice the lemon, and gather rosemary, thyme, peppercorns, and bay leaves.
  • In a large pot, warm 1 quart of the water over medium heat. Stir in kosher salt and brown sugar until fully dissolved.
  • Add peppercorns, garlic, bay leaves, rosemary, thyme, and lemon slices.
  • Remove from heat, add the remaining 2 quarts cold water, then stir in ice to chill completely. The brine must be cold before adding the turkey.

Cooking

  • Submerge turkey breast fully in the cold brine. Weigh down with a plate if needed. Cover and refrigerate 12–18 hours.
  • Remove turkey from brine, rinse lightly under cold water, and pat completely dry. Place uncovered in the refrigerator at least 1 hour (or overnight) to dry the surface.
  • Preheat oven to 325°F. Place turkey breast on a rack in a roasting pan.
  • Rub turkey with olive oil or melted butter (if using) and any desired seasonings or herbs. Let sit at room temperature 30 minutes while the oven heats.
  • Roast uncovered for about 1 hour 45 minutes to 2 hours 15 minutes, until the thickest part reaches 160°F.
  • For crispier skin, raise oven to 425°F for the last 10–12 minutes, watching closely.

Serving

  • Rest turkey 15 minutes before slicing to retain juices.
  • Slice against the grain.
  • Serve with pan drippings or gravy.