Crispy Oven-Roasted Turkey Breast
Try this Crispy Oven-Roasted Turkey Breast recipe, or contribute your own.
Try this Crispy Oven-Roasted Turkey Breast recipe, or contribute your own.
- 1/4 cup granulated sugar
- 1/2 tsp black pepper
- 2 tsp olive oil
- 1/2 cup cooking oil
- 1/4 cup kosher salt
- 1/2 tsp kosher salt
- 1 tbsp black peppercorns
- 1/2 tsp granulated garlic
- 1 turkey breast
- 1/2 tsp granulated onion
- 1 tsp dark chili powder
- 1/2 gallon ice cold water
- 1 carrot ((cut in half then into 2 inch pieces))
- 3 cloves garlic ((cut in halves))
- 1 yellow onion ((cut into quarters))
- 1/4 bunch fresh parsley
- Carbohydrate 11.3322850003718 g
- Cholesterol 36.615 mg
- Fat 120.790367587882 g
- Fiber 3.16775000608277 g
- Protein 8.205067499789 g
- Saturated Fat 19.6170972613769 g
- Serving Size 1 1 recipe (2153g)
- Sodium 15591.8140416368 mg
- Sugar 8.16453499428906 g
- Trans Fat 6.54651075417687 g
- Calories 1138 calories
Step-by-step
- To prepare turkey brine, bring 2 cups of water to a boil in medium pot. Add the salt and sugar and stir to dissolve. Remove the pot from heat, add the rest of the ingredients, stir and let cool to room temperature. If pressed for time, let the vegetables and the spices steep for 10 minutes, then cool down with ice. Remember to account for the extra ice.
- Combine with the rest of the water and set aside.
- Put the turkey breast in the brine, and refrigerate for two hours for a small breast, 3 hours for a medium and 4 hours for a large turkey breast. Make sure that the breast is fully covered in brine. You can use a bowl or a Ziploc bag.
- Preheat oven to 400F.
- Dry the breast with a paper towel and rub with olive oil. Season with salt and spices on all sides and gently pat to make the seasonings stick.
- Heat 1/2 cup of cooking oil (you can use olive oil or any other oil you prefer) in a large skillet over medium-high heat. Place the turkey breast skin side down on the skillet and cook for 2 minutes. Flip and continue cooking for another 2 minutes. Remove from the skillet and set aside.
- Carefully pour out or wipe off with paper towels all the oil from the pan. Put the breast back in the skillet, bone side down.
- Now put the skillet with the turkey breast in the oven and roast at 400F for about 45 - 75 minutes, depending on the size of the breast, or until internal temperature of the meat reaches 160F.
- Let rest for 5 minutes and serve.
Standard recipes rarely disclose why a brine requires exact chilling before meat makes contact; warm salt water initiates premature protein denaturation, destroying the structural integrity necessary for moisture retention. Submerge the turkey breast fully for two to four hours depending on mass, ensuring cellular walls absorb saline solution evenly. Thoroughly drying the skin with paper towels prior to oil application remains non-negotiable, because surface moisture generates steam that prevents proper browning. Searing the exterior in a hot skillet for two minutes per side renders subcutaneous fat efficiently before oven transfer. Heavy-duty cast iron works best here, holding thermal energy stable when moving from stovetop burner to a 400 degree Fahrenheit oven. Monitoring internal meat development with an instant-read thermometer avoids guesswork, pulling the roast precisely when the thickest portion hits 160 degrees Fahrenheit. Rest the protein for five minutes uncovered to allow internal juices to redistribute before carving. Dietary adjustments require minimal effort since basic spice ratios substitute easily without altering cooking physics.
