roasted herbed turkey breast


  • 3/4 Cup kosher salt

  • 1/3 Cup brown sugar

  • 1 (6-7 lb) bone-in, skin-on turkey breast

  • 1 Cup water

  • 8 Tablespoon butter, room temperature

  • 1/4 Cup chopped fresh herbs: parsley, sage, rosemary and marjoram or oregano (plus more for garnish)

  • 1 Clove garlic, minced

  • 1 Tablespoon fresh lemon juice

  • 1 Teaspoon fresh lemon zest

  • 1/2 Teaspoon freshly ground black pepper




Remove any excess fat from the breast. In a large stockpot, combine 1 gallon water, kosher salt and brown sugar. Stir until salt and sugar crystals dissolve.


Add the turkey to the brine and refrigerate for 6 to 8 hours or overnight. If necessary, weigh the turkey down with a bag of ice to keep the turkey submerged.


Drain and pat turkey dry with paper towels; discard the brine. Put the breast on a roasting rack in a shallow roasting pan. Add 1 cup of water to the bottom of the pan.


For the Herb Butter: In a microwave-safe mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, lemon zest, salt and pepper.


When ready to cook, set Z Grill temperature to 325℉ and preheat, lid closed for 15 minutes.


Using your fingers or the handle of a wooden spoon, loosen the skin under the breast from the meat. Insert 2 tablespoons of the herb butter under the skin on each side of the breastbone. Distribute butter evenly and push out any pockets of air.


Melt the remaining 4 tablespoons of herb butter in the microwave using medium-low heat. Brush the outside of the turkey breast with some of the melted butter.


Roast the turkey for 2 to 21/2 hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165℉. Baste with the remaining butter after 1-1/2 hours. Let it rest for 15 minutes before carving. Enjoy!

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