- 1 turkey breast, bone-in, about 5 to 7 pounds
- 1 gallon ice cold water
- 1 1/2 cups kosher salt (if you only have table salt, use 1 cup)
- 1/2 cup light brown sugar
- 3 bay leaves, crumbled
- 1 tablespoon allspice berries, crushed
- 1 tablespoon mixed or black peppercorns, crushed
- 1/2 teaspoon dried rosemary leaves
- 1 tablespoon vegetable oil
- salt and pepper
- Creole seasoning, optional
Place turkey breast in a large cooking bag; place in a large roasting pan or other large container (just in case the bag leaks). Add the brine ingredients to the bag, then close the bag and twist until brine is covering turkey. Use a twist-tie to secure the bag. Alternately, you can use a large, nonreactive covered container. Place in the refrigerator for 12 hours or overnight.
Heat oven to 400°.
Remove turkey from brine and pat dry. Place on a rack, breast side up, in a large roasting pan. Discard brine. Rub the turkey with vegetable oil and sprinkle with salt and pepper, along with a little sprinkling of Creole or Cajun seasoning, if desired. Place a meat thermometer in the thickest part of the breast, not touching bone. Roast at 400° for 20 minutes. Reduce heat to 325° and continue roasting until turkey breast registers 170°, about 2 to 3 hours.
Serves 8 to 10.