Ingredients
Scale
- 1 (5–7 lb) bone-in turkey breast, thawed
- 4 cups apple cider (freshly pressed is best)
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black peppercorns
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, smashed
- 2 bay leaves
- 6 cups ice water
- 4 tablespoons unsalted butter, softened
- 1 teaspoon smoked paprika
Instructions
- Combine the apple cider, kosher salt, brown sugar, peppercorns, rosemary, thyme, garlic, and bay leaves in a large pot over medium-high heat. Stir the mixture constantly until the salt and sugar dissolve completely. Bring it to a simmer, then remove the pot from the heat. Pour in the ice water to cool the liquid down rapidly. Ensure the brine is completely cold before adding the turkey to avoid premature cooking.
- Place the turkey breast into a large, heavy-duty brining bag or a deep stockpot. Pour the cooled brine over the turkey until it is fully submerged. Seal the bag or cover the pot and refrigerate for at least 12 hours, though 24 hours provides the best results. This long soak allows the flavors to penetrate deep into the meat.
- Remove the turkey from the brine and discard the liquid and aromatics. Rinse the turkey under cold water to remove excess surface salt and pat it thoroughly dry with paper towels. Drying the skin is the secret to achieving a golden, crispy finish. Place the turkey in a roasting pan. Mix the softened butter with smoked paprika and rub it generously under and over the skin.
- Preheat your oven to 325°F (165°C). Roast the turkey breast until a meat thermometer inserted into the thickest part of the breast reaches 165°F (74°C). This usually takes about 15 to 20 minutes per pound. If the skin begins to brown too quickly, tent the turkey loosely with aluminum foil for the remainder of the cooking time.
- Once the turkey reaches the target temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 20 minutes. Resting allows the juices to redistribute through the meat, ensuring a moist texture when sliced. Carve against the grain and serve immediately with your favorite sides.
- Cook Time: 2 hours 5 minutes