Oven Roasted Bone in Turkey Breast Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
2 hrs 20 mins
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Brining Time
12 hrs
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Total Time
14 hrs 30 mins
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Servings
6
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Calories
505 kcal
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Course
Main Course
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Cuisine
Australian
Oven Roasted Bone in Turkey Breast Recipe
Description
The recipe starts with a brine made from water, table salt, sugar, black peppercorns, and peeled quartered onions. Heating part of the water dissolves the salt and sugar before combining with cold water, then cooling before submerging the turkey breast for 12 hours. Brining adds moisture and seasons the meat.
After brining, the turkey breast is patted dry and coated with olive oil. It is roasted initially covered with foil to lock moisture, then uncovered to brown and crisp the skin at 350ºF (or 320ºF fan oven). Suggested roast times vary depending on the breast's weight, with guidelines for pounds and kilograms, ensuring proper cooking and rest time to maintain tenderness.
This method produces a moist turkey breast with a crisp skin, suitable as a main dish for holiday meals or family dinners. Adjust cooking times according to size using provided formulas or listed examples.
The recipe notes highlight different salt types (table vs. grain salt) affecting brine measurements and include detailed cooking time references for various weights, facilitating precise preparation.
Ingredients
For the Brine
- 3 quarts water
- ¼ cup table salt - see note 1
- ¼ cup sugar
- 1 tablespoon black peppercorns
- 2 onion peeled and quartered
For the Turkey
- 6 lb turkey breast see note 2, bone in
- 2 tablespoon olive oil
Instructions
Start with the brine
- Heat 1 quart of the water to boiling then add ¼ cup of table salt, ¼ cup of sugar, 1 tablespoon of whole peppercorns, and a peeled and quartered onion.
- Once the salt and sugar have dissolved, remove the brine from the heat and add the remaining 2 quarts of cold water.
- Once the brine is cool, add the turkey breast and refrigerate for 12 hours.
To cook
- Preheat the oven to 350ºF/180ºC (FAN- 320ºF/160ºC).
- Remove the turkey from the brine and pat dry with kitchen paper towel.
- Drizzle the turkey breast with 2 tablespoons of olive oil and place the turkey in a roasting tin.
- Cover the turkey with foil and roast for 70 minutes (see note 3).
- Remove the foil and roast the turkey for a further 68 minutes (see note 3)
- Remove the turkey from the oven and allow it to rest in a warm place for 15 mins. You can tent it with foil, but the skin will stop being crisp.
Notes
- Use table salt for the brine, as grain salt requires a larger quantity; adjust accordingly.
- Adjust cooking time based on the turkey breast weight using the formula: minutes = weight in kg × 50 or weight in pounds × 23.
- Roast the turkey covered for half the time to retain moisture, then uncovered to crisp skin.
- Allow the turkey to rest for around 15 minutes after roasting for better juices distribution.
- Foil tenting during rest is optional but will soften the skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 89g | 178% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 220mg | 73% |
| Sodium | 582mg | 24% |
| Potassium | 464mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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