The Best Roast Turkey Breast Recipe

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A stress free roast turkey breast recipe with a two-ingredient dry brine and delicious glaze that produces the juiciest thanksgiving turkey every time. 


  • 1/2 cup kosher salt
  • 2 tbs brown sugar
  • Shady Brook Farms® Frozen Young Turkey Breast, patted dry
  • 2 sprigs fresh rosemary
  • 1 bunch sage
  • 3 garlic cloves, crushed
  • 1/4 red wine vinegar
  • 2 tbs raw honey
  • 1 tbs Worcestershire sauce
  • 2 teaspoons soy sauce
  • 1/2 cup (1 stick) unsalted butter
  • zest of one orange


  1. Add the salt and brown sugar in a small bowl and mix until the ingredients are evenly incorporated together. Rinse the turkey breast and pat dry before placing it onto a V-shape rack inside a roasting pan. Rub handfuls of the dry brine all over the inside and outside of the turkey breast. You may have some of the dry brine left over, but make sure the turkey breast is completely coated with the brine. Chill the turkey, uncovered in the roasting pan for at least 12 hours and up to two days.
  2. Remove turkey from wire rack. Rinse the roasting pan and the rack and place the turkey breast back onto the rack in the roaster. Let the turkey sit at room temperature 2–3 hours.
  3. Preheat the oven to 450° and and move a rack to the middle of the oven. Loosen the skin around the turkey breast with your fingers. Rub 4 tablespoons of the butter under skin, spreading it evenly on both sides. Coat the outside of the turkey breast with another 4 tablespoons of butter. Add a cup of water to the bottom of the roasting pan before placing it into the oven.
  4. Roast the turkey breast until the skin caramelizes and is golden brown, for about 30 minutes, rotating the pan at 15 minutes. 
  5. Meanwhile, add the rosemary, sage, garlic, vinegar, honey, Worcestershire sauce, soy sauce, remaining butter and orange zest in a small saucepan. Cook the glaze over medium heat until it simmers. Continue to cook for about five minutes until the glaze thickens. Turn the burner on its lowest setting to keep the glaze warm.
  6. After the skin on the turkey has crisped to a golden brown, reduce the oven temperature to 300 degrees. Using a brush, coat the turkey in the glaze and continue to roast. After about 30 minutes, the glaze will caramelize with skin. At this point, add another layer of glaze to the turkey and continue to do so every 30 minutes. In small quantities, add more water to the bottom of the pan as needed. Continue to glaze and roast the turkey for about 75-85 minutes longer, depending on the weight of the bird.
  7. Insert a thermometer into the thickest part of breast. Once it reads 150° the turkey breast is cooked properly. The skin should be crisp and a dark golden brown. Let the turkey breast rest at least 30 minutes before carving. 


The skin of the turkey caramelizes with the glaze as the turkey roasts. The color of the skin will darken, but it is not burning. Continuously glazing the turkey throughout the roasts deepens it’s color, and flavor. 

Keywords: roast turkey breast, thanksgiving turkey

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