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slow-roasted turkey breast sliced on a platter and sourrouded by rosemary sprigs.
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5 from 2 votes

Slow-Roasted Turkey Breast

Make our tender, slow-roasted turkey breast. This delightful turkey breast recipe is ideal for a small crowd or a cozy family dinner.
Prep Time30 minutes
Cook Time2 hours 10 minutes
Brining time1 day
Course: Main Course, Poultry
Cuisine: American
Servings: 6 servings
Calories: 227kcal
Author: Adina

Equipment

  • Large pot
  • Large container for brining Note 1
  • Roasted tin
  • Meat thermometer
  • Aluminum foil
  • Small saucepan

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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Butter: It's best to use unsalted butter in this recipe because the meat is already salty from the brine.

Nutrition

Serving: 1portion from 6 | Calories: 227kcal | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 85mg | Potassium: 397mg | Vitamin A: 9IU | Calcium: 19mg | Iron: 2mg