Roasted Turkey Breast

Why buy store bought roasted turkey when you can make your own? It's not as hard as you think and it tastes amazing.

By / Photography By Heather Schrock | May 15, 2017


Mix all ingredients in a bowl large enough to fit the brine and turkey breast. Add turkey breast. Cover and refrigerate for 24–36 hours. Remove turkey from brine. Pat dry. Coat turkey in extra-virgin olive oil and roast at 350°F until internal temp reaches 160°F. Let cool. Slice for sandwich meat.

Joe's Next Door

Food stylist Madeline Marzec.


  • 1 (2- to 3-pound) boneless, skin-on turkey breast
  • 2 cups dry white wine
  • 4 cups water
  • ½–¾ cup salt
  • 2 tablespoons sugar
  • 2 lemons
  • 1 orange
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