If you bought a frozen turkey breast make sure that you allow time to defrost, at least 24 hours in the refrigerator. 

Day Before: This is an optional step but really does yield a juicier, more flavorful turkey. In large pot combine water, salt and sugar. Stir to dissolve salt and sugar. Add turkey breast(s). If the meat floats then add a plate or something heavy to keep the meat submerged. Cover and refrigerate overnight.

Preheat oven to 425 degrees. Remove butter from refrigerator to come to room temperature.

Remove turkey breast(s) from brine and rinse inside and out to avoid an overly salty turkey. You’ll be adding more salt later and rinsing the bird will give you more control on the salt flavor.

Dice shallot, zest orange (you’ll be using the juice later in the glaze), remove thyme leaves from stems (thyme is optional, I like the added flavor but the meal is still delicious if you don’t have any fresh thyme available), chop parsley, mince garlic and add salt to the softened butter. Mash with a fork to distribute ingredients evenly.

Pat the turkey dry with a paper towel. Gently separate the skin from the breast and rub the butter mixture all over between the skin and the meat. Brush olive oil over the skin to help browning. Also brush some olive oil in the bottom of the roasting pan.

Place turkey breast on a roasting rack, or if you don’t have a roasting rack (I don’t) just cut large wedges of onions to serve as a bed for the turkey. You can serve the onions with dinner or save them to make the Leftover Turkey Shepherd’s Pie the next night. Insert thermometer in thickest part of turkey (not touching the bone) and pop in the oven and set the timer for 30 minutes.

Prepare citrus glaze while the turkey cooks. Add ½ cup honey to measuring cup. Juice the orange you used earlier for zest and also juice a lime directly into the measuring cup with honey. Add salt and pepper. Stir until the honey is completely incorporated with the juice.

At 30 minutes brush entire turkey breast thoroughly with the citrus glaze. Return to oven.

At 45 minutes brush with glaze again. If the skin is browning too much loosely tent with aluminum foil.

At one hour check the temperature and brush with glaze again. You want to remove the turkey when it hits 160 degrees. Keep an eye on the turkey at this point so you don’t overcook. I always like to insert the thermometer into another area when it hits the mark just to make sure that the turkey is cooked.

Remove from oven and tent loosely with aluminum foil for about 15-20 minutes to rest. Carve from the center breast bone, staying as close to the ribs as possible trying to get a complete turkey breast in one piece. Like a huge chicken breast you see at the grocery. See post for tips on carving.

Slice the breast crosswise against the grain and plate. Brush one last time with the citrus glaze. Serve with wedges of orange and lime for guests that choose to add more citrus flavor. You can also set out a small bowl of honey to use instead of gravy.