Herbs de Provence Turkey Bone-In-Breast Roast
- 6 Servings
- 12 hrs - 24 hrs Prep Time
- 2 hrs - 2 hrs 30 mins Total Time
- 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 from Fat|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||15%|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||0%|
Vitamin D 2%
|*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 1In 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 2When turkey has finished brining, preheat oven to 350°F. Remove turkey from the brine, rinse, and pat dry. Place in roasting pan.
Step 3In 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 4Bake 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 5Allow the turkey to rest covered for 15-20 minutes before carving.
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