Golden-Crisp Butter-Basted Roast Turkey Breast

1. Brine the Turkey

Dissolve ½ cup of salt in a gallon of cold water in a large container. Submerge the turkey breast in the brine and refrigerate it for 3 to 6 hours.

2. Preheat the Oven

Preheat your oven to 425°F. Adjust the oven rack to the lower-middle position and prepare a V-rack set in a roasting pan by spraying it with vegetable oil.

3. Prepare the Butter Mixture

Combine 4 tablespoons of softened unsalted butter with ¼ teaspoon of pepper in a small bowl.

4. Butter the Turkey

Remove the turkey from the brine and pat it dry with paper towels. Gently loosen the skin over the turkey breast and spread the butter and pepper mixture evenly under the skin. Place the turkey breast on the V-rack and pour 1 cup of water into the roasting pan.

5. Roast the Turkey

Roast the turkey in the preheated oven at 425°F for 30 minutes. Then, reduce the oven temperature to 325°F and continue roasting until the turkey registers 160°F on a meat thermometer, about 1 hour longer.

6. Rest the Turkey

Transfer the turkey to a carving board and let it rest for 20 minutes. Finally, carve the turkey and serve.