Roasted Turkey Breast with Turkey Perfect

Prep Time: 30 minutes + about 4 hours brine time
Cook Time: about 2 hours
Yields: 6-8 servings

1 package Fire & Flavor Turkey Perfect Herb or Apple Sage Kit
Brining Bag
1 (4-6 pound) turkey breast, rinsed and thawed
1 tablespoon canola oil
3 cups thick cut vegetables such as carrots, parsnips, celery

FIRST  Brine breast according to packaging directions, making sure to use only half of brine mix and half the amount of water as packaging states. Turkey should brine for 1 hour per pound, so about 4-6 hours). Remove turkey from brine, pat dry, and allow to sit at room temperature for 30 minutes.

NEXT  Preheat oven to 325°F. Place vegetables in large skillet or roasting pan and set turkey breast on top of vegetables. Brush skin with oil and season with freshly ground black pepper.

NEXT  Roast turkey breast on oven rack in the bottom third of oven until meat thermometer inserted in thickest part of breast registers 160°F, about 2-2 ½ hours, depending on size of turkey. Allow turkey to sit for 20 minutes before carving.

**You can brine turkey the day before and place in refrigerator, uncovered, for up to 24 hours before cooking.

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