• 1 6 - 8 lb turkey breast
• 2 Tbsp butter room temp or olive oil
• 1/4 tsp pepper

• 6 quarts water
• 1 1/2 cups kosher salt
• 1 1/2 cups sugar

• 1/2 cup chicken broth, low sodium
• 1 carrot, cut coarse
• 1 onion, cut coarse
• 1 celery rib, cut coarse
• 2 sprigs of thyme (optional)

• defatted pan juice from the turkey
• 1 1/4 cup chicken broth
• 3 Tbsp cornstarch

1. If frozen thaw turkey breast - 48 hr in refrigerator
2. If not injected with salt solution brine turkey. In large pot or bucket mix brine ingredients. Dissolve salt and sugar with boiling water and add cold water to total. Place the breast in the brine. Place the container in the refrigerator and allow to soak for 5 hours.
3. 30 min. before roasting, remove turkey and discard the brine. Wash the turkey well inside and out under cold water for several minutes and pat dry.
4. Being careful to not tear the membrane separate the skin on either side of the breastbone to form 2 large pockets. Rub the breast pockets with seasoned butter, rub the breast skin with the remaining butter.
5. Preheat the oven to 425 deg. Place the breast skin side up on rack in the roasting pan. If available place the neck in the pan next to the breast. Add the chicken broth, carrot, onion, celery, and thyme to the bottom of the roasting pan.
6. Cook for 15 min.; rotate pan and cook additional 15 min. Lower temperature to 325 deg. and cook for 30 min. Add additional liquid if require to prevent burning onto pan. Rotate pan, install meat thermometer and cook until internal temp in thickest part is 158 deg. which should require an additional 30 min.
7. Allow cooked bird to rest for 20 min. after cooking.
8. For gravy pour the drippings into a small sauce pan. Skim fat from the top, Add 1/2 broth, bring the liquid to a boil, mix the remaining broth and cornstarch together and stir into sauce pan. Bring the gravy to a boil, reduce heat, and simmer until gravy thickens.
9. after setting starting at center cut the meat from the breast bone and remove on one side. Cut meat into slices on the bias across the grain. Repeat for other side.

Timing:

• thawing - 48 hr in refrigerator
• brining - 5 hr
• turkey out of brine - 30 min.
• 425 deg cooking - 30 min.
• 325 deg cooking - 60 min.
• setting - 20 min.
• Total time from brine removal to carving - 2 hr.