.svg)
- Brine Turkey:
- Prepare brine according to package directions.
- Submerge the turkey breast completely in the brine and refrigerate for 12–24 hours.
- After brining, remove the turkey and pat it dry with paper towels. Discard the brine.
- Prep the Bird:
- Using kitchen shears, carefully cut out the backbone to allow the breast to lay flat for even roasting.
- Gently loosen the skin over the breast meat with your fingers.
- Butter and Season:
- Spread half of the softened butter under the skin directly on the meat.
- Rub the remaining butter over the skin of the turkey breast.
- Sprinkle liberally with the EZBomb seasoning packet, or your seasoning of choice.
- Roast:
- Preheat oven to 350°F.
- Place 2-4 ribs of celery in the bottom of roasting pan.
- Place the turkey breast, skin side up, on top of celery in roasting pan.
- Roast until the internal temperature reaches 165°F in the thickest part of the breast (about 1½ to 2 hours, depending on size).
- If the skin browns too quickly, cover loosely with foil.
- Rest and Serve:
- Remove from oven and let rest for 15–20 minutes before carving.
- Slice and serve warm.
Menu
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
.png)
.png)
.png)
