Herbs de Provence Turkey Bone-In-Breast Roast

Ingredients

1 Honeysuckle White® bone in turkey breast, 6-7 pounds
1 stick (8 tablespoons) butter, softened
Salt and pepper
1 quart warm water
1/2 cup salt
1/4 cup brown sugar
2 tablespoons Herbs de Provence **recommended to make it with fresh bunches of thyme, rosemary, and oregano, bouquet garni-esque, they would have more flavor for the brine**
1 onion, quartered
2 quarts orange juice
1 orange, sliced
2 bay leaves
1 tablespoon peppercorns
4 cups ice

Serving Size	3 oz (84g)
Amount Per Serving
Calories	160
Calories from Fat
% Daily Value*
Total Fat 5g	7%
Saturated Fat 3g	15%
Trans Fat 0g
Cholesterol 75mg	25%
Sodium 810mg	35%
Total Carbohydrates 0g	0%
Dietary Fiber 0g	0%
Sugars 0g
Protein 0g	17%
Vitamin D 2% Calcium 0% Iron 4% Potassium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

Step 1

In warm water add salt and sugar, stir and allow to fully dissolve. Add remaining brine ingredients and finally ice to fully cool. Once cold, place turkey in brine and fully submerge. Store in refrigerator for 12-24 hours.
Step 2

When turkey has finished brining, preheat oven to 350°F. Remove turkey from the brine, rinse, and pat dry. Place in roasting pan.
Step 3

In a small bowl, mix butter with Herbs de Provence, salt and pepper, then rub under skin. Liberally season cavity with salt and pepper. I would add some aromatics to the cavity (onion, lemon, hearty herb like thyme).
Step 4

Bake at until golden brown and internal temperature is 165°F in the thickest area of the breast. Rotate turkey after roasting for approximately 1 hour and baste with juices in pan. Cover loosely with foil if turkey browns too quickly.
Step 5

Allow the turkey to rest covered for 15-20 minutes before carving.