This turkey breast recipe is low sodium and nitrate-free that is good for your health. You can store the roasted turkey breast in the fridge for a week and can make delicious sandwiches with it every day. You can use it in salads and also in tacos. Try this recipe this Sunday and enjoy it for the whole week.

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Ingredients

1 large boneless turkey breast (about 3 pounds)
8 cups water 3⁄4 cup salt
1 cup sugar
2 cloves garlic, peeled
Salt and black pepper to taste
1 Tbsp olive oil
1⁄2 Tbsp minced fresh rosemary

How to roast turkey breast

In a large pot, add water, salt, and sugar. Stir until sugar is fully dissolved. Bring to boil and then remove from heat.

Let the water cool down, then add turkey breast. Cover and place it in the fridge to brine for 4 hours or up to overnight.

Preheat oven to 425F. Remove from brine, pat dry, and use butcher twine to hold the turkey in a tight shape.

Now, mince the garlic, add a pinch of salt and make a paste. Then add olive oil and rosemary. Rub this mixture all over the turkey. Also, rub a good amount of black pepper.

Place the turkey breast in a large baking dish and bake for 1 hour.

Let the turkey breast rest before slicing. You can store the roasted turkey breast in the fridge for up to a week for sandwiches.

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