Sliced turkey breast on a plate

Boneless Roasted Turkey Breast

After making this you may never buy deli meat again. This is also perfect for a smaller Thanksgiving gathering. Serves 6.


Cold Brine:
1⁄2 cup brown sugar (sub coconut sugar, 1:1)
8 fresh sage leaves
1 Tbsp JF Spicy Salt
1 Tbsp black peppercorns
1 bunch fresh thyme (about 5 sprigs)
2 cloves of garlic, smashed

Butter Rub:
1⁄2 cup unsalted butter, room temperature (sub vegan butter)
2 cloves garlic, finely minced
1 tsp rosemary, chopped
1 tsp thyme, chopped
2 tsp fresh parsley, chopped
1⁄2 tsp JF Spicy Salt
1⁄4 tsp black pepper


In a large container or bowl, combine the cold brine ingredients. Place the turkey in the bowl and cover with cold or room temperature water until the turkey breast is completely submerged. Cover the bowl and refrigerate for 12 hours.

Once 12 hours have elapsed, preheat the oven to 325o. Remove the turkey breast from the brine and discard all of the liquid. Pat the turkey breast completely dry. Combine all the ingredients for the butter rub. On your dried turkey breast, rub the butter mixture all over, coating the entire turkey breast. Place the turkey in a shallow casserole dish or baking dish and cook for 1 hour and 10 minutes. Check with a thermometer that the turkey breast reads 165o and it is done. Let it rest for 10-15 minutes. Use this for delicious weekday sandwiches or for your next Friendsgiving.

Recipe adapted from The Busy Baker.

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