Oven Roasted Bone in Turkey Breast (Turkey Crown) (2024)

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Brining is a simple process that will transform your turkey!

It involves soaking the turkey breast in a saltwater solution. During this process, the turkey will absorb moisture and salt, meaning it ends up juicy and well seasoned. Plus, the salt helps to break down the protein strands, which makes the breast even more tender.

Since we are using a turkey breast, you'll find you can do this in a large saucepan and store it in the refrigerator.

Make sure your turkey doesn't say "kosher," "enhanced," or "self-basting," these turkeys have already been brined!

For the simple brine you will need:

• 3 quarts water
• ¼ cup table salt
• ¼ cup sugar
• 1 tablespoon black peppercorns
• 2 onions, peeled and quartered

I like to add one quart of boiling water in a pan and heat it with the salt and sugar, this helps to ensure they dissolve, then once dissolved I mix it with cold water to cool the brine ready for the turkey.

You can add other aromatics and herbs to your brine.

Herbs - rosemary, thyme, sage, parsley.
Spices - whole coriander seeds, cumin, ginger, star anise.
Fruit/Veg - carrots, celery, apple
Citrus peel - orange, lemon, lime

Just add a tablespoon or so of any of the above to flavor your turkey while it brines.

I'm a garlic lover (you probably noticed that from my pasta recipes) but I never add garlic as I find the taste of garlic to be out of place amongst the rest of the Thanksgiving/Christmas dinner. But please feel free to add a few peeled garlic cloves to your brine.

The turkey wants around 12 hours in the brine, then before you cook it, remove it from the brine and pat it dry to ensure the skin will crisp up.

Once it has been brined and dried, it is just a case of brushing it with oil and roasting it in a hot oven.

The general rule is around 23 minutes per pound or 50 minutes per kilo.

To work out your cooking time, find the full weight of your bone in breast/turkey crown and then times that by the number of minutes.

A5.5lbturkey would need between 5.5 x 23

Working out at 126 minutes (2 hours 6 minutes)

A6lbturkey would need 6 x 23, working out at 138 minutes (2 hours 18 minutes)

OR

A2.5kgturkey would need 2.5 x 50

Working out at 125 minutes (2 hours 5 minutes)

A2.7kgturkey would need 2.7 x 50, working out at 135 minutes (2 hours 15 minutes)

Time to make that high school maths work for you! Food is the best kind of maths! 😉 (Don't worry I have done some conversions for you in the recipe notes)

The most important part of cooking a turkey is to ensure that the internal temperature of the breast is 160ºF (70ºC)

I like to do this with a meat thermometer, and it is easy to check. But if you don't have a thermometer, you can pierce the breast and check that the juices run clear.

Oven Roasted Bone in Turkey Breast Recipe

Claire | Sprinkle and Sprouts

This oven roasted bone in turkey breast is so much easier to cook than a whole turkey. It's a quick and easy option for the holidays! Being smaller, a turkey breast is easier to brine, which is the secret to the juiciest turkey breast meat ever!!! But being smaller doesn't mean it is any less impressive! This glorious turkey crown makes a glorious centerpiece to your Christmas or Thanksgiving feast.

Nutrition

Calories: 505kcal | Carbohydrates: 13g | Protein: 89g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 220mg | Sodium: 582mg | Potassium: 464mg | Fiber: 1g | Sugar: 10g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg

Nutrition is per serving

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