FOR THE BRINE
1 kg turkey breast
2 L warm water
1/2 cup kosher salt
1/2 cup granulated sugar
10 garlic cloves, smashed
1 carrot, thinly sliced
1 lemon, sliced, slices cut into half-moons
orange peel of 1 large orange, torn into several pieces
1 tablespoon peppercorns
4 sprigs fresh thyme
4 sprigs fresh rosemary
1/4 cup fresh parsley leaves
1. Place warm water in a large pot. Stir in salt and sugar; stir until dissolved. Add garlic, carrot slices, lemon slices, orange peel, peppercorns, thyme, rosemary, and parsley; stir to combine. Submerge the turkey breast in the brine. Add more water, if needed, to make sure the brine covers the turkey entirely. Cover with a plastic bag and top with heavy weight, like a heavy plate, to keep the turkey submerged within 10-12 hours in the refrigerator.
FOR THE SPICE RUB
1 tsp smoked paprika
1/2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
2 tsp salt
1/2 tsp fresh ground pepper
2 tsp olive oil
2. Grab some paprika, chili powder, garlic powder, onion powder, dried herbs, salt, pepper, and olive oil; stir together to create a paste. Slather the spice rub all over the turkey breast. Slowly pour in the marinade all over the turkey breast and massage it all around the meat. Set aside.
FOR THE ROASTING PAN
1 onion, cut into 4 wedges
2 celery ribs, cut into 3-inch pieces
3 garlic cloves, cut in half lengthwise
4 fresh thyme sprigs
1 cup white wine
3. Add a single layer of some celery, garlic, wedges of onion, and fresh thyme sprigs to a baking dish that will fit the entire breast, but won’t have too much open empty space around it. Set prepped turkey breast on top of the vegetables. Let turkey sit in room temperature for 1 hour before cooking. Pour a cup of wine in the pan. Roast uncovered for about 2 hours at 165˚C, or until internal temperature of turkey registers at 70˚C.
GRAVY
2-1/2 cups pan drippings from turkey breast
4 tBsp butter
1/4 cup all-purpose flour
1/2 tsp dried thyme
1 tsp chopped fresh rosemary
salt to taste
4. Melt butter in a saucepan over medium-heat. Whisk in flour and cook until browned. Pour in all the pan drippings, whisk until well incorporated, and bring to a boil. Reduce heat to a simmer; whisk in chopped herbs and continue whisking until thickened and bubbly; about 5 minutes. Serve warm.
Note
If turkey starts to brown too quickly, cover loosely with foil. Remove from oven and let stand 30 minutes before carving.
