INGREDIENTS

For the brine

• ½ cup packed light brown sugar or coconut sugar

• 1 tablespoon kosher salt or JF Spicy or Universal Salt

• 1 tablespoon black peppercorns

• 1 bunch fresh thyme (about 5 sprigs)

• 8 fresh sage leaves

• 2 cloves garlic, smashed and peeled

• 1 boneless, skinless turkey breast (about 3 pounds), antibiotic-free

For the butter rub

• ½ cup (1 stick) unsalted butter, softened

• 2 cloves garlic, finely minced

• 1 teaspoon chopped fresh or dried rosemary

• 1 teaspoon chopped fresh or dried thyme

• 2 teaspoons chopped fresh or dried parsley

• ½ teaspoon kosher salt or JF Spicy/Universal Salt

• ¼ teaspoon freshly cracked black pepper

PROCESS

Brine the turkey

• In a large container or bowl, combine the sugar, salt, peppercorns, thyme, sage, and smashed garlic.

• Add the turkey breast and cover completely with cold water.

• Cover the bowl and refrigerate for at least 12 hours or overnight.

Make the butter rub

• Preheat oven to 325°F (165°C).

• In a small bowl, mix the softened butter with garlic, rosemary, thyme, parsley, salt, and pepper until fully combined.

Roast the turkey

• Remove turkey from the brine and discard the liquid.

• Pat the breast completely dry — this is important or the butter won’t stick.

• Rub the herb butter all over the turkey (a thick, even layer on top is key).

• Place in a shallow baking dish or on a parchment-lined sheet tray.

• Roast for about 60 minutes, or until an instant-read thermometer inserted into the thickest part reaches 165°F (75°C).

• Let rest for 15 minutes before slicing thinly (an electric knife gives the best deli-style slices).

NOTES

• This is my year-round staple — perfect for sandwiches, salads, bowls, and Thanksgiving without the stress.

• It shrinks a lot while baking; one breast serves 2–4 people depending on sides.

• Add 1 tablespoon chili powder and 2 teaspoons cumin to the butter rub for a Southwestern version.

• Make two or three breasts if you want extra leftovers — they disappear fast.

• Store leftovers in an airtight container for up to 3 days.