Pan-Roasted Turkey Breast
- Brined turkey
- 1/4 cup plus 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Start the brine—Bring 2 cups of water to a boil in a medium saucepan over medium-high heat. Stir in salt and sugar until completely dissolved. Remove pot from heat and stir in garlic, onion, peppercorns, and bay leaves. Combine with the rest of the water and let mixture cool to room temperate.
- Brine the turkey—Place turkey breast in a large bowl or zip-top plastic bag and pour in brine. Be sure turkey is completely submerged in brine. Brine turkey in refrigerator—2 hours for small breast, 3 hours for medium, or 4 hours for large. Thoroughly rinse all brine from turkey and pat dry with paper towels before roasting.
- Prepare to roast—Preheat oven to 400 degrees F. Rub turkey all over with 2 teaspoons (more or less) of olive oil. Sprinkle salt and other seasonings on all sides, gently patting to ensure that seasonings stick.
- Pan sear the turkey—Heat 1/4 cup olive oil in a large skillet over medium-high heat. Place turkey in skillet, skin side down and sear for 2 minutes. Flip and sear on the other side for 2 minutes. Remove pan from heat and drain excess oil or wipe it off with paper towels.
- Roast the turkey—Transfer turkey in skillet to preheated oven and roast until meat thermometer inserted into the thickest part of the breast registers 160 degrees—from 45 to 75 minutes depending on size of turkey breast. Transfer turkey to carving board, tent with foil, and let it rest at least 5 minutes before slicing.
Why do we love brining? Let us count the ways...1. Poultry absorbs extra moisture, which helps it stay juicy. 2. The meat also absorbs seasonings for incredible depth of flavor. 3. Salt breaks down proteins in the meat for more tender results.