No-Fail, Juicy Herb-Roasted Turkey Breast

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Tools

  • Large baking pan
  • Parchment paper
  • Large pot
  • Large skillet

Ingredients

  • 1 bone-in, skin-on turkey breast (approximately 2 -2 ½ lbs)
  • 1 gallon cold water
  • 1 cup salt
  • 3/4 cup ghee, divided
  • 8 garlic cloves, minced
  • 1 T fresh rosemary, finely chopped
  • 1 T fresh thyme, finely chopped
  • ½ t ground black pepper
  • 2 t Himalayan pink salt
  • 3-4 sprigs fresh rosemary, for garnish

Instructions

  • Preheat the oven to 325°F and line a large baking pan with parchment paper. Pat the turkey dry with paper towels.
  • Mix cold water and salt in a large pot, stir until salt is dissolved. Add the turkey breast to the pot and let it refrigerate for at least 4 hours, then fully rinse with cold water.
  • In a skillet over medium heat, melt ½ cup ghee. Add the minced garlic, chopped herbs, and black pepper. Mix everything for 5 minutes, then strain the ghee and save the herbs for later. Let the ghee cool slightly to solidify a bit.
  • Place the turkey breast on the prepared baking pan, with the skin side up. Rub the entire turkey breast with the herb-infused ghee mixture. Top with the saved herbs, and sprinkle the Himalayan pink salt on top.
  • Bake the turkey breast for 1 hour, or until the internal temperature reaches 145°F.
  • Switch on the broiler to low and brush the turkey with the juices inside the pan. Let it broil for 10 to 15 minutes, or until the internal temperature reaches 155°F. The top of the turkey breast should be golden brown.
  • Serve in a casserole dish garnished with fresh rosemary sprigs.

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