Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Salt (Pink Himalayan)
  • 1 Tablespoon Sugar
  • 1 Tablespoon Oregano
  • 1 Tablespoon Rosemary
  • 1 teaspoon nutmeg
  • 1 stick butter (unsalted at room temperature)
  • 1/3 cup parsley (chopped)
  • 1 tablespoon olive oil
  • 4 Garlic heads (sliced in half)
  • 3 Rosemary sprigs
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup Turkey stock (from strained turkey juices)
  • 1 teaspoon Worcestershire

Instruction

  • Pat the turkeyr breast dry vey well.
  • Prepare the brine and sprinkle it over the turkey and under the turkey breast skin over the flesh.
  • Place the turkey in the fridge for 1-3 days maximum.
  • When it’s time to roast the turkey, preheat the oven to 375F.
  • Mix the butter and herbs in a small bowl and slather it under the skin and over the skin.
  • Roast the turkey breast by placing a parchment paper over a baking sheet. Drizzle that olive oil, put the onions, garlic, fresh rosemary and put the turkey breasts right over them.
  • Roast the turkey breast for 1 hour and 10 mins.
  • Remove the turkey breast to a cutting board and cover loosely with foil.
  • Strain the turkey juices and set aside.
  • Make the gravy: Melt the butter in a medium pot, add the flour and stir. Add in the stock and let it boil for at least 10 mins over low heat. Add the Worcestershire sauce and sir well. Remove from the heat.
  • Slice the turkey and serve with the grave! Enjoy :)