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

Preparing the Brine
In a large pot, combine 3 quarts water, ½ cup kosher salt (Morton) or ¾ cup kosher salt (Diamond Crystal), ¼ cup brown sugar, 1 tablespoon black peppercorns, and 3 bay leaves. Heat gently, stirring until the salt and sugar fully dissolve. Remove from heat and let the brine cool completely. Add 3–4 cups ice to chill it down quickly.

Brining the Turkey
Place the 7 lb turkey breast in a large container or brining bag. Add 6 smashed garlic cloves, 2 sprigs fresh rosemary, 4 sprigs fresh thyme, and 1 sliced lemon around the turkey. Pour the cooled brine over the turkey, ensuring it is fully submerged. Cover and refrigerate for 12–24 hours.

Preparing for Roasting
Remove the turkey from the brine and pat it dry thoroughly with paper towels. Discard the brine and aromatics. Let the turkey sit at room temperature for about 30 minutes before cooking to promote even roasting.

Roasting the Turkey
Preheat your oven to 350°F. Place the turkey breast on a rack in a roasting pan. Roast for about 1½–2 hours, or until the internal temperature reaches 165°F in the thickest part. If desired, baste occasionally or cover loosely with foil if the top browns too quickly.

Resting and Serving
Remove the turkey from the oven and let it rest for 10–15 minutes before slicing. Serve warm, allowing the brining process to deliver juicy, flavorful meat throughout.