Perfect Thanksgiving Turkey Breast Recipe

Heat water for brine in a 6-quart pot over medium heat until steam begins to rise to the surface. Stir in kosher salt and sugar until dissolved. Add liquid smoke peppercorns garlic rosemary thyme sage and smoked paprika. Immediately remove from heat cover and let rest and bring to room temperature about 30 minutes. Do not refrigerate to cool.

Place each turkey breast in a zip-top freezer bag. Evenly divide the brine herbs and garlic between the bags. Remove excess air seal and put into the refrigerator 24 to 36 hours before you roast your turkey breast.

Remove turkey from brine pat dry and let rest for 30 minutes. Pour brine through a strainer; discard brine but reserve garlic and herbs.

Meanwhile preheat the oven to 300 degrees F (150 degrees C).

At the same time mix softened butter with rosemary thyme sage garlic black pepper and paprika for herb butter. Set aside.

Arrange carrots celery bell peppers onions and reserved garlic and herbs from the brine in the bottom of a roasting pan. Rub about 1/4 of the herb butter on each breast under the skin. Don't remove the skin. Rub the rest of the butter on top of the skin. Arrange the breasts in the roasting pan on top of the aromatic veggie rack; add chicken stock to the bottom of the pan.

Roast in the center of the preheated oven until an instant-read thermometer inserted into the center of each breast reads 160 degrees F (71 degrees C) 2 1/2 to 3 hours. Remove from the oven cover loosely with a foil tent and let rest for 15 minutes. The internal temp will rise above 165 degrees F (74 degrees C) during this rest.