Jack’s Roasted, Brined Turkey Breast with Crispy Skin

For best results, air dry brined turkey breast for 24 hours in refrigerator or cooler for 24 hours. Prior to cooking, allow turkey breast to rest at room temperature for 2-3 hours before roasting.

Set oven to 450 degrees. Trim excess skin at neck opening and discard. If pop-up timer comes in the breast, leave it in place until carving time. Place turkey breast skin side up on lightly oiled rack in shallow roasting pan, with narrow pointed end lower on the rack than larger neck end. Liberally brush skin of turkey breast with melted butter. Add ½ cup liquid to bottom of pan to prevent drippings from burning.

(Total roasting time is 60-75 minutes). Place the turkey breast in oven with wide neck end toward the rear of the oven if possible. Roast 15 minutes; then rotate roasting pan. Roast another 15 minutes; then reduce heat to 325 degrees. Rotate pan again after 15 minutes at the lower temp.

Check turkey breast again after another 15 minutes. If roasting color is uneven on narrow pointed end, then raise that end using Pyrex bowl or measuring cup for final 10-15 minutes of oven time. Pop-up timer will indicate when internal temp is 170 degrees. Remove turkey breast and let rest 20 minutes before carving.