4 cups cold Water
1/4 cup Sugar
2 tablespoons Kosher Salt
1 teaspoon black Peppercorns
zest of 3 Lemons (finely grated)
1/4 cup fresh Lemon juice
2 Garlic cloves (crushed and peeled)
1/4 cup fresh Sage leaves (lightly packed)
1/4 cup fresh Thyme sprigs (lightly packed)
1 sprig of fresh Rosemary
For the Turkey: In a large bowl, combine the water, sugar, salt, peppercorns, lemon zest and juice, and crushed garlic cloves. Using the side of a heavy knife, lightly crush the sage, thyme, and rosemary on a cutting board, then stir them into the brine.
3 1/4 pounds Boneless Turkey Breast
Submerge the turkey breast, meaty side down, in the brine. Cover and refrigerate for at least 2 hours, and up to 8 hours.
1/2 pound Unsalted Butter (2 sticks) at room temperature
2 tablespoons fresh Sage (finely chopped)
2 tablespoons Shallots (finely chopped)
1 large Garlic clove (finely chopped)
For the Sage Brown Butter: In a medium skillet, stir 6 tablespoons of the butter over medium heat for about 4 minutes, or until it melts and turns a nutty brown. Add the sage, shallots, and garlic and stir for about 1 minute, or until the shallots soften. Pour the butter into a medium bowl and let cool.
Kosher Salt and freshly ground Black Pepper
Add the remaining 10 tablespoons butter to the brown butter and blend well. Season to taste with salt and pepper.
To Roast The Turkey: Preheat the oven to 400°F. Remove the turkey from the brine; discard the brine. Rinse the turkey under cold running water. Pat it dry with paper towels. Place the turkey on a cutting board. Using your fingers, carefully make a pocket between the skin and the breast meat. Spread about 1/4 cup of the butter under the skin to cover the breast meat completely, then rub 1/4 cup of the remaining butter all over the outside of the turkey breast. If you wish, tie the breast crosswise in a couple of places with kitchen twine to help it hold its shape.
1 large Carrot (cut into 1 1/2-inch chunks)
2 large Celery Ribs (cut into 1 1/2-inch lengths)
1 Yellow Onion (cut into 8 wedges)
1 head Garlic (halved horizontally)
Spread the carrots, celery, onion, and garlic halves on a large, rimmed sheet. Set the turkey breast on top and roast for about 1 hour, or until an instant-read thermometer inserted into the thickest part of the turkey reads 165°F. Transfer the turkey and vegetables to a platter and let rest for 10 minutes.
1/2 cup reduced-sodium Turkey or Chicken Broth
Meanwhile, pour any pan juices into a small saucepan. Let stand for 3 minutes, then spoon off the fat that has risen to the surface of the juices. Set the baking sheet over medium heat, then pour in the broth and bring to a simmer, scraping up the browned bits in the pan with a wooden spoon. Bring to a simmer and season with salt and pepper. Strain into to a sauceboat.
In a small saucepan, melt the remaining sage brown butter over medium-low heat; transfer to a bowl. Using a large sharp knife, cut the turkey crosswise into slices. Transfer to a platter and serve with the melted sage brown butter and pan juices.
1. Turkey can dry out easily; the butter under the skin helps to keep it moist.
2. Trussing helps the turkey breast cook evenly.