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Eric’s Orange Brine Turkey Breast

Eric’s Orange Brine Turkey Breast

Eric’s Orange Brine Turkey Breast

Recipe Type: Turkey

Servings: 6


  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh sage
  • 2 tablespoon fresh thyme
  • 1 tablespoon black pepper
  • 1 teaspoon Paprika
  • 2 clove Garlic
  • 6 tablespoon butter
  • 1 yellow onion
  • 3 clove Garlic
  • 1 bay leaf
  • 1 cup water
  • 0.25 cup White wine
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup chicken stock
  • 1 4 - 6 lb turkey breast


Brine (optional)

1 ½ qt. cold water

½ cup kosher salt

½ cup sugar

2 cloves garlic, smashed

2 bay leaves

1 tbsp. whole peppercorns

2 fresh oranges, zested & juice squeezed

1. Combine all ingredients and mix well.

2. Place turkey into a large zip-top bag or container. Pour mixture over turkey.

3. Make sure the turkey is completely submerged in brine. Let soak 6-12 hours.


1. Follow optional brining directions.

2. Preheat the oven to 400º F.

3. Combine all herb rub ingredients in a bowl. Mix well.

4. Remove turkey from brine. Pat dry. Add vegetables, garlic, bay leaf, and water to the Deep-Dish Diamond Pan. Place the turkey breast on top.

5. Gently loosen skin with your hand and spread half of the herb rub mixture under skin. Then spread remaining mixture over top of skin.

6. Place the turkey breast in the pan. Place into the preheated oven. After 20 minutes, reduce temperature to 325º F and cook for another 60-70 minutes or until internal temperature reaches 155º F (if skin gets too brown, cover with foil).

7. Remove the turkey from the pan and set aside.

8. Pour off pan juices and skim fat.

9. Place pan back on the stovetop burner. Deglaze pan with wine. Add butter and melt. Whisk in flour until smooth.

10. Add stock and pan drippings. Simmer for 8-10 minutes.

11. Slice the turkey and serve with gravy.