Guy Fieri's Foolproof Turkey Breast
Guy;s recipe for a brined and dry rubbed turkey beast. Instructions in my own words.
Ingredients
- 1 bone-in turkey breast 6-7 pounds
Rub ingredients
- 1 tbsp dry rubbed sage
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 lemon zested
- 1 tbs canola oil
Brine ingredients
- 6 quarts water
- 8 cups ice cubes
- 1 cup kosher salt
- ⅓ cup brown sugar
- ½ cup molasses
- 7 fresh sage leaves
- 1 tbs whole black peppercorns
Instructions
Brine the turkey breast
- In a large pot combine all of the brine ingredients except the ice.
- Bring to just a boil, stirring to dissolve the sugar and salt.
- Remove from the heat and add in the ice cubes.
- Place the fully defrosted turkey breast into two large gallon bags.
- Once the brine is completely cool , pour over the turkey breast. You may not need all the brine. Just enough to cover the entire breast.
- Refrigerate for 12 hours on the bottom shelf of the fridge. Place the bag inside another vessel in case it leaks at all.
To make the rub
- Combine all the rub ingredients minus the oil together in a small bowl. Mix well to combine.
- Remove the turkey from the brine and discard the brine. Carefully pat dry
- Rub the oil all over the outside of the turkey. Then rub the spice rub all over the skin. If you have extra you can put it in the cavity.
- Return to the fridge for another 4 hours.
To cook the turkey breast
- Remove the turkey from the fridge. Preheat the oven to 425 degrees
- In a roasting pan with a rack, place the turkey breast side up and roast for 35 minutes.
- Reduce the heat to 375 degrees. Insert the probe of your thermometer to monitor the temperature. We are looking for 165 degrees. It should take about 1 ½ hours or so.
- If turkey is browning too fast before interior is done you can gently cover it with aluminium foil.
- Allow the turkey to rest or 15 minutes before carving.