Roasted Turkey Breast

It took me a couple of trials and errors to find out the secret of roasting a delicious turkey! It is super easy to prepare but you have to brine it overnight or at least for a few hours. It drastically improves the flavor. Brining is the process of soaking the meat in salty water.
We are only three in the family, so a whole turkey would last us for one month. I find the turkey breast is a great alternative. Even then we have turkey for 3 meals, which is not so bad compared to friends who complaint they eat leftovers for 2 weeks !
A turkey breast is also easier to brine as you need a pot large enough to cover the meat with the brine.

Ingredients
5-6 pound turkey breast (with bones and skin)
4 tablespoons unsalted butter, softened
3-4 garlic cloves crushed (1 tablespoon)
1 teaspoon thyme leaves

Brining
1 gallon cold water
1/2 cup salt
Combine the water, salt in a large pot. Stir to dissolve the salt.
Immerse the turkey breast, cover and refrigerate for 4-6 hours or overnight.
When you are ready to cook the meat, remove the turkey breast from the brine, rinse and pat dry.

Directions for cooking

1. Preheat the oven to 450 degF.
2. Mix the butter, garlic and thyme in a small bowl.
3. Gently loosen the skin from the breast meat with your fingers and spread the garlic butter on the meat as shown on the picture.



4. Spread the remaining evenly on the skin. Season the whole breast with pepper.
5. Place the turkey breast, skin side up, in a roasting pan.
6. Roast the turkey for half hour.
7. Lower the temperature to 350 degF and continue cooking until the skin is golden brown and until an instant-read thermometer (or a meat thermometer) reads 165 degF when inserted into the thickest areas of the breast. To be sure test in 2-3 different places. It should take 1 to 1.5 hour long.
8. When the turkey is done, cover with foil and let rest for 15 minutes before slicing.

Tips

1. Preparation- bring it to room temperature before cooking.
2. Cooking- If the skin is over-browning, cover it loosely with aluminum foil.
3. Serving- while the turkey is resting, make a sauce : sauté, 1 or 2 french shallots (alternative : 1 oignon) and sliced mushrooms in a pan using the turkey drippings. Add few tablespoons of heavy cream or coconut cream. Spoon this sauce over the sliced turkey.