Guy Fieri's Foolproof Turkey Breast
Guy;s recipe for a brined and dry rubbed turkey beast. Instructions in my own words.
- 1 bone-in turkey breast 6-7 pounds
- 1 tbsp dry rubbed sage
- 1/2 tsp garlic powder
- 1/2 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 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 1/2 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.