Slow-Roasted Turkey Breast
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Brining time
1 d
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Servings
6 servings
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Calories
227 kcal
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Course
Main Course
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Cuisine
American
Slow-Roasted Turkey Breast
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Make our tender, slow-roasted turkey breast. This delightful turkey breast recipe is ideal for a small crowd or a cozy family dinner.
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Ingredients
- 1 turkey breast skin-on, about 3–4.5 lbs/ 1.3-2 kg, Note 2
Brine:
- 8 ½ cups water 2 liter
- ¾ cup fine sea salt 225 g/ 8 oz, Note 3
- ⅓ cup white sugar 70 g/ 2.5 oz
- 4 garlic cloves grated
- 1 tablespoon peppercorns
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 2 bay leaves
Butter:
- ¼ cup unsalted butter 60 g, Note 4
- 1 small sprig rosemary
- 1 small sprig oregano
- 2-3 small sage leaves
- ¼ teaspoon black pepper
- ⅛ teaspoon smoked paprika
Roast and gravy:
- 1 medium onion
- 1 cup chicken stock 250 ml
- 1 ½ tablespoons cornstarch
- 1-2 tablespoons cold water
Instructions
Brine the turkey:
- Make the brine: Heat the water in a large pot. Add salt and sugar and stir to dissolve for a couple of minutes. Add the peppercorns, dried herbs, and grated garlic.8 ½ cups water / 2 liters + ¾ cup fine sea salt/ 225 g + ⅓ cup white sugar / 70 g + + 1 tablespoon peppercorns + 1 tablespoon rosemary + 1 tablespoon thyme + 2 bay leaves + 4 garlic cloves
- Brine turkey: Place the breast into the brining container and pour the liquid on top. Cover and let the liquid come to room temperature; it will take about 30-40 minutes. Once cool, refrigerate the turkey breast for at least 20 and up to 36 hours.1 turkey breast
- Room temperature: Remove the meat from the container and pat it dry with paper towels. Let it come to room temperature before roasting (30-40 minutes).
Roast turkey breast:
- Preheat the oven to 450°F/220°C.
- Butter: Mix the soft butter with the finely chopped herbs and spices in a small bowl.¼ cup unsalted butter / 60 g + 1 small sprig rosemary +1 small sprig oregano +2-3 small sage leaves + ¼ teaspoon black pepper + ⅛ teaspoon smoked paprika
- Rub meat: Ensure the meat is dry and spread the butter onto the breast, including under the skin. If the skin is still wet, it will be hard to spread the butter evenly.
- Assemble: Peel and cut the onion into wedges or thick slices. Arrange them in the roasting tin and place the turkey breast on top. Pour the chicken stock around the meat.1 medium onion + 1 cup chicken stock / 250 ml
- Roast the turkey at a high temperature for 10 minutes.
- Slow roast: Reduce the oven temperature to 320°F/160°C and roast the turkey breast until it reaches the internal temperature of 160°F/ 71°C. The exact roasting time depends on the cut and size of the turkey breast, so using a meat thermometer is the best way to ensure that the meat is safely cooked without being dry. I needed exactly 2 hours for a 4 lbs/ 1.9 kg piece.
- Rest: Remove the roast from the oven, cover it with a foil tent, and let it rest for about 15 minutes. During this time, the internal temperature will rise to 165°F/ 74°C, which is the safe internal temperature for turkey.
Gravy:
- Make the gravy while the turkey rests.
- Strain the cooking liquid into a small saucepan.
- Mix cornstarch with cold water to obtain a thick yet pourable slurry.1 ½ tablespoons cornstarch + 1-2 tablespoons cold water
- Thicken gravy: Bring the liquid to a simmer and whisk in the cornstarch mixture. Let the gravy bubble shortly; it will thicken almost immediately.
Equipments used:
Notes
- Brining container: Something that fits in the refrigerator and is large enough to hold the meat and the brine. I used a large, oval, emailed Dutch oven.
- Turkey: The piece I had weighed 4 lbs/ 1.9 kg. I roasted it for 10 minutes at 450°F/220°C, then turned the heat down to 320°F/160°C and slow-roasted it for exactly 2 hours until it reached the internal temperature of 160°F/ 71°C. After resting, the internal temperature will rise to 165°F/ 74°C.
- Salt: I only use fine sea salt to make the brine; I have never tested this recipe with table salt. If you have to use table salt, use less. Table salt is more potent, so reduce the amount by 2 tablespoons to keep the flavors right.
- Butter: It's best to use unsalted butter in this recipe because the meat is already salty from the brine.
Nutrition Information
Show Details
Serving
1portion from 6
Calories
227kcal
(11%)
Protein
32g
(64%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
94mg
(31%)
Sodium
85mg
(4%)
Potassium
397mg
(11%)
Vitamin A
9IU
(0%)
Calcium
19mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 227kcal | 11% |
| Protein | 32g | 64% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 85mg | 4% |
| Potassium | 397mg | 8% |
| Vitamin A | 9IU | 0% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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