Roasted turkey breast can be really dry. Brining improves both texture and flavor. Try butchering a whole turkey yourself. Stock your freezer with breasts, thighs, and legs, and bone broth made from the back and wing-tips.
Garlic Rosemary Turkey Brine
For 2 pounds turkey breast, boil 4 cups water with 1 cup kosher salt, 2/3 cup brown sugar, 6 cloves smashed garlic, 2 sprigs rosemary and 1 tablespoon peppercorns. Add another 4 cups cold water to cool the brine and transfer to a container or zip-loc bag. Submerge the turkey breast in the liquid and brine for 6 to 12 hours. Rinse, season, and cook as desired.
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