This roasted turkey breast is coated in a savory honey and rosemary peppered butter, then baked to golden brown perfection.
Prep time: 20 minutes (plus brining time)
Cook time: 2 hours 25 minutes
Total time: 2 hours 45 minutes
● 3/4 cup kosher salt
● 3 tablespoons brown sugar
● 1 (10-12 pound) turkey, neck and giblets removed, patted dry
● 20-Pound Roasting Pan
● 1/2 cup plus 2 tablespoons melted unsalted butter, divided
● 2 tablespoons honey
● 2 teaspoons soy sauce
● 2 sprigs fresh rosemary
● 1/2 teaspoon black pepper
● 8 apples, cored and cut in half
● 3 yellow onions, peeled and quartered
● 1/2 teaspoon kosher salt
- In a small bowl, combine salt and brown sugar until thoroughly mixed.
- Place turkey breast-side-up in a Simply Done Foil Roasting Pan. Rub salt and brown
sugar mixture all over turkey, inside and out. Place uncovered in the refrigerator and let
sit at least 12 hours, and up to 2 days.
- Preheat oven to 425 °F. Remove turkey from roasting pan and rinse excess salt mixture
off. Pat dry with paper towels and place turkey back into roasting pan, breast-side-up.
- Transfer turkey to preheated oven and pour 1 cup of water into bottom of roasting pan.
Roast for 35-45 minutes, or until skin is golden-brown all over, adding more water, as
necessary, to ensure drippings do not burn.
- While turkey roasts, combine 1/2 cup butter, honey, soy sauce, rosemary and black
pepper in a small saucepan. Bring to a boil and simmer for 1 minute, stirring constantly.
Toss apples and onions in a large bowl with remaining 2 tablespoons of butter and 1/2
teaspoon kosher salt.
- Lower the oven temperature to 325°F and baste with honey-butter mixture. Add apples
and onions to roasting pan, surrounding turkey. Roast turkey, basting with honey-butter
every 15 minutes for 70-90 minutes, or until an instant-read thermometer inserted into
the thickest part of the breast registers 160°F. If skin begins to brown too fast, tent
turkey loosely with aluminum foil until desired temperature is reached.
- Remove turkey from oven and let rest at least 30 minutes before carving and serving.