Moist and Tender Roasted Turkey Breast

 A turkey for all times.

Roasting a turkey breast is far easier and a heck-of-a-lot more dependable than roasting a whole bird. Now, when you brine the meat overnight, you are actually plumping it up with moisture that will be unbelievable juicy and tender.

The rub I use in the recipe is the same as the one I use when roasting whole chickens on the grill and the taste is outstanding. When you slice into the breast, you will notice the flavorful juices running down the meat with each slice. That is reason enough to like this recipe but secondly and I believe most importantly, is the taste – savory and outstanding. Ya might think it would have Latin flavors but not at all. Those who enjoyed eating it, well, they said it was the best turkey they had tasted. I agree.

Enjoy!

Moist and Tender Roasted Turkey Breast

Brine:
1 gallon water

golden, crispy skin

1 cup Kosher salt
1/2 cup brown sugar
1 teaspoon course ground black pepper
1 small onion, chopped
2 garlic toes, minced
1/2 cup apple cider vinegar

Rub:
3 tablespoons butter, room temperature
1 tablespoon brown sugar
1/2 tablespoon paprika
1/2 tablespoon seasoned salt
1/2 tablespoon chili powder
1/4 tablespoon garlic powder
1/4 tablespoon cumin
1/4 teaspoon ground thyme
1/4 teaspoon black pepper
1/8 teaspoon red pepper

For the pan:
1 celery stalk
1 small onion, quartered
1 cup chicken stock

Rinse the turkey breast under running water and drain.
Combine the brine solution in a large sealable bag, stir with a large spoon to dissolve salt and sugar as much as possible. Add the turkey, seal removing as much air as possible and place in refrigerator, top of breast facing downwards, for 8 hours or overnight.

Preheat oven to 450 degrees F.

super moist and tasty

Remove turkey from brine, rinse off the solution and pat dry with paper towels inside and out. Separate the skin from the top of the breast as much as possible. Combine the butter rub and massage about a teaspoon under the skin on both sides of the breast. Rub remaining rub over the outside of the turkey. Place celery and onion inside the cavity and place breast on rack in roasting pan. Insert a meat thermometer into the thickest part of the breast, away from any bones. Add the chicken stock to the bottom of the pan and place in over. Immediately reduce oven to 400 degrees F. Cook for about 15 minutes. Baste with the stock from the bottom of the pan every 15 minutes thereafter. Remove turkey when internal temperature reaches 160 degrees F. Remove vegetables from cavity if desired. Cover loosely with foil and let rest for at least 10 minutes before carving. Use the stock to season your gravy or save for another use.

Note: A 5-7 pound breast takes about 45 minutes to an hour while a 7-10 pounder will reach the proper temperature between 60 and 75 minutes. Another method to roast is the 15 minutes per pound way but whatever you do, always test with a meat thermometer into the deepest part of the breast.

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