Brined & Roasted Turkey Breast with Fresh Herbs

Ingredients

1.2-1.5kg Turkey Breast

10 sage Leaves, finely chopped

6 Sprigs Thyme, finely chopped

Black Pepper

150gm Butter, softened

Olive Oil

Brine

2 litres Water

¼ Cup Sea Salt or Rock Salt

¼ Cup Brown Sugar

1 Lemon, sliced

10 Sprigs Thyme

10 Sage Leaves

8 Cloves Garlic

1 Brown Onion, sliced

½ tbls Black Peppercorns

Method

In a large saucepan place the water, salt, brown sugar, lemon slices, thyme, sage, garlic, sliced brown onion and black peppercorns. Bring to the boil, stir well to ensure the salt and sugar have dissolved. Remove from the heat and allow to cool slightly. Once cooled a little cover with a lid and refrigerate until cold.

Once the brine is cold, place the turkey in the brine, the turkey must be completely covered in brine. Return to the refrigerator and allow to brine for 7 hours. After the 7 hours remove the turkey breast from the brine and pat dry with paper towel.

Preheat oven to 180℃

In a bowl combine the softened butter, chopped sage and thyme, grind in a little black pepper.

Mix well. Gently lift the skin on the turkey breast and place the herbed butter under the skin.

Drizzle the top of the breast with olive oil.

Place the turkey breast on a roasting rack in a deep sided roasting tray. Use an oven thermometer to monitor the internal temperature of the breast as it cooks. It will need to reach an internal temperature of 74℃. Cook the breast in the oven for approximately 2 hours or until the internal temperature is reached, basting every now and then. If the turkey breast is starting to brown to quickly, cover with a piece of foil.

Once the turkey breast is cooked, remove from the oven and allow to rest for 15 minutes before carving.

Serve with roasted vegetables and gravy.

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