Ingredients for Martha's Herbed Turkey Breast
- Cold Water
- Coarse Salt
- Fresh Ground Black Pepper
- ½ cup (100g) granulated sugar
- Turkey Breast
- Garlic Cloves
- Unsalted Butter
- Flat Leaf Parsley
- Fresh Sage
- Fresh Oregano
- Fresh Rosemary
- Shallots
- Carrots
- Turnips
- Potatoes
- Extra Virgin Olive Oil
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How to Make Martha's Herbed Turkey Breast
- **Brine the Turkey:** In a large stockpot, combine 8 cups of water, ¾ cup (150g) kosher salt, and ½ cup (100g) granulated sugar. Stir until the sugar dissolves completely.
- **Submerge the Turkey:** Add the turkey breast to the brine, weighting it down with a plate if necessary to ensure it's fully submerged.
- **Refrigerate:** Cover the pot and refrigerate for at least 6 hours, or preferably overnight.
- **Remove and Dry:** Remove the turkey breast from the brine and pat it completely dry with paper towels. Let it stand at room temperature for 1 hour.
- **Prepare the Herb Butter:** Mash 2 cloves of garlic and ½ teaspoon of salt into a paste using the side of a large knife. Transfer to a small bowl and add 4 tablespoons (57g) softened unsalted butter, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary, and 1 tablespoon chopped fresh sage. Season with salt and freshly ground black pepper to taste.
- **Stuff the Butter:** Using the handle of a wooden spoon, gently loosen the skin from the turkey breast, being careful not to tear it. Spread the herb butter mixture evenly under the skin, pressing gently to remove any air pockets.
- **Preheat and Prep Veggies:** Preheat oven to 425°F (220°C) with a rack in the lowest position. Prepare your favorite vegetables (e.g., 1 lb carrots, 1 lb potatoes, 1 onion, cut into 1-inch pieces).
- **Roast the Veggies:** Toss the vegetables with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on a rimmed baking sheet.
- **Roast the Turkey:** Place a roasting rack on top of the vegetables. Place the turkey breast on the rack, skin-side up. Brush the turkey with 1 tablespoon melted unsalted butter and season with salt and pepper.
- **Initial Roast:** Roast for 30 minutes at 425°F (220°C).
- **Lower Temperature and Continue Roasting:** Reduce the oven temperature to 325°F (165°C). Continue roasting, rotating the baking sheet halfway through, and basting the turkey with pan juices and tossing the vegetables occasionally, for about 1 hour, or until a meat thermometer inserted into the thickest part of the turkey registers 150°F (66°C).
- **Rest and Serve:** Transfer the vegetables and turkey to a platter and let rest for 30 minutes before carving and serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
84g
Fat
77g
Carbs
15g
