The beauty of a bone-in turkey breast is that every piece comes out deliciously moist. It’s a quick, and easier option than a whole bird, which makes it perfect for a smaller crowd (and a less stressful process)!
This roast turkey breast gets brined then roasted with a sweet and savory rosemary-orange glaze.
For the brine:
- 3 quarts (12 cups)
- 12 ounces frozen 100% orange juice concentrate
- ¾ cup kosher salt
- ½ cup packed brown sugar
- 2 sprigs fresh rosemary
- 2 tablespoons black peppercorns
- 2 dried bay leaves
- 2 cloves garlic, smashed
- 4 cups ice cubes
- 1 bone-in turkey breast (6–8 pounds)
For the glaze:
- ½ cup apricot preserves (or sweet orange marmalade)
- ¼ cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoon minced fresh garlic
- 2 sprigs fresh rosemary
- 1 cup dry white wine or low-sodium chicken broth
For the gravy:
- ⅓ cup white whole-wheat flour (or all-purpose flour)
- 5 cups low-sodium chicken broth
- 1 tablespoons apple cider vinegar
For the brine, heat water, orange juice concentrate, salt, brown sugar, rosemary, peppercorns, bay leaves, and garlic in a pot over medium to a boil. Cover pot and remove from heat; let cool 20 minutes. Stir in ice until melted; let cool 10 minutes more.
Place turkey breast on a cutting board skin side down. Using kitchen shears, cut through ribs, following vertical line of fat where breast meets back, from tapered end of breast to wing joint. Using your hands, bend back away from breast to pop shoulder joints out of sockets. Using paring knife, cut through joints between bones to separate back from breast.
Submerge breast in brine, cover pot, and refrigerate until ready to roast, at least 2 hours, or up to overnight.
For the glaze, combine preserves, orange juice, honey, Dijon, garlic, and rosemary in a saucepan over medium heat. Bring glaze to a boil, then remove from heat and let cool completely then discard rosemary sprigs.
Preheat oven to 425°. Place a rack inside a roasting pan and coat rack with nonstick spray.
Remove breast from brine, rinse and pat dry well.
Place breast skin side up on rack and pour wine into bottom of pan.
Roast breast 30 minutes, rotate pan, reduce temperature to 325°, then brush breast with glaze. Roast Breast until a thermometer inserted into the thickest part registers 165°F, about 1 ½ hours more, brushing with glaze every 30 minutes until all glaze is used.
Transfer breast to a cutting board, tent with foil, and let rest 20 minutes before slicing. Reserve drippings in pan for the gravy.
For the gravy, heat drippings in roasting pan over medium.
Whisk in flour and cook, whisking constantly, 2 minutes. Slowly whisk in chicken broth.
Bring gravy to a simmer over high, reduce to medium-high and simmer, whisking constantly, until thickened, 10–15 minutes. Off heat, stir in vinegar. Strain gravy through a fine-mesh sieve; keep warm until ready to serve.
This recipe is adapted from a recipe I developed while working at Cuisine at Home Magazine.
- Serving Size: 1/8 of the recipe
- Calories: 462
- Sugar: 13g
- Sodium: 645
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 142mg
Keywords: roast turkey breast, Oven roasted turkey breast, Roasted bone-in turkey breast, How to roast a turkey breast