Brining is a sure fire way to make a roasted turkey breast moist and juicy every time.
8 cups water
3/4 cup fine sea salt
1/4 cup brown sugar
4 :bay leaves
1 small onion, sliced
4 garlic cloves, smashed
3 to 4 sprigs sage
2 to 3 pound turkey breast (skin on, boneless)
2 tbsp. butter, room temperature (unsalted)
1 tbsp. chopped sage
2 tbsp. olive oil
8 to 12 shallots
Cranberry sauce, for serving (store bought or homemade)
Add water, salt, brown sugar, bay leaves, peppercorns, onion, garlic, and sage to large pot. Bring to a boil, stirring to ensure all the salt is dissolved. Cool completely to room temperature.
Add turkey breast to cooled brined solution and weigh down to ensure even brining. Cover and refrigerate overnight, 12 to 16 hours, depending on size of turkey breast.
Remove turkey from brine. Discard brine. Rinse turkey in water and thoroughly pat dry with paper towel.
Preheat oven to 400 degrees F.
Gently loosen skin from breast, leaving skin attached. Stuff butter and chopped sage under the skin.
Drizzle turkey breast with olive oil.
Add turkey breast and shallots to small roasting pan or baking dish. Roast until golden, juices run clear and internal temperature of turkey reads 170 degrees F. Cooking time depends on weight and thickness of meat, about 40 to 45 minutes. Transfer turkey to platter, cover loosely with foil and let rest for 15 minutes before slicing.
Slice turkey and serve with cranberry sauce.
Yield: 4 to 6 servings.