Boneless Roasted Turkey Breast
Written by: Jennifer Fisher | Published on:
Ingredients
for the turkey brine:
1⁄2 cup (110 g) packed light brown sugar or coconut sugar
8 fresh sage leaves
1 tablespoon kosher salt, or sub JF Spicy or JF Universal Salt
1 tablespoon black peppercorns
1 bunch fresh thyme (about 5 sprigs)
2 cloves garlic, smashed and peeled
2 skinless, boneless turkey-breast halves (about 2 pounds/910 g each)
for the butter rub:
1⁄2 cup (1 stick/115 g) unsalted butter or vegan butter (I like Monty’s brand), at room temperature
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
1⁄2 teaspoon kosher salt, or sub JF Spicy or JF Universal Salt
1⁄4 teaspoon freshly cracked black pepper
Directions
This is a family favorite I make year-round. After having this, you may never buy deli turkey for sandwiches again. It is also perfect for a smaller Thanksgiving gathering, or if you are too scared to F with a whole bird. Making just the breast takes so much pressure off the cook! The last couple of years I have opted to make a few of these instead of a whole bird for our Thanksgiving dinners. Removing the stress of cooking a whole bird makes the day much easier to manage. Brine the breasts and prepare the compound butter beforehand, and the rest is just plug and play—success every time! I’ve even added 1 tablespoon chili powder and 2 teaspoons cumin to the compound butter for a Southwestern version.
Brine the turkey
1. In a large container or bowl, combine the brown sugar, sage, salt, peppercorns, thyme, and garlic. Place the turkey breasts in the bowl and cover with cold or room temperature water, making sure the breasts are completely submerged. Cover the bowl and refrigerate for 12 hours or overnight.
Make the butter rub
2. Preheat the oven to 325oF (165°C). In a small bowl, mix together the softened butter, the garlic, rosemary, thyme, parsley, salt, and freshly cracked black pepper until well combined.
Roast the turkey
3. Remove the turkey breasts from the brine and discard all the soaking liquid. Pat the turkey completely dry and rub the herb butter all over the breasts. Place in a large shallow casserole or baking dish and roast for about 1 hour and 10 minutes. The turkey breasts are done when an instant-read
thermometer inserted in the thickest part of the breast reaches 165oF (75°C). Remove from the oven and let rest for 15 minutes. Thinly slice the turkey and serve.
Excerpted from Trust Your Gut: Anti-Inflammatory Recipes for Feeling Unstoppable by Jennifer Fisher. Copyright © 2025 by Jennifer Fisher. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
for the turkey brine:
1⁄2 cup (110 g) packed light brown sugar or coconut sugar
8 fresh sage leaves
1 tablespoon kosher salt, or sub JF Spicy or JF Universal Salt
1 tablespoon black peppercorns
1 bunch fresh thyme (about 5 sprigs)
2 cloves garlic, smashed and peeled
2 skinless, boneless turkey-breast halves (about 2 pounds/910 g each)
for the butter rub:
1⁄2 cup (1 stick/115 g) unsalted butter or vegan butter (I like Monty’s brand), at room temperature
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
1⁄2 teaspoon kosher salt, or sub JF Spicy or JF Universal Salt
1⁄4 teaspoon freshly cracked black pepper