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  • 2 bone-in breasts, big skin-on
  • 1/4 cup poultry spices
  • salt (enough, Coarse for a five-percent salinity to the water)
  • tablespoon butter, A couple
  • 2 cloves garlic, chopped
  • sprig rosemary and parsley, A few each
  • 1/2 lemon, Juice of
  • 1 lemon curd, jar


Serves: 4 to 6 servings


Mix the salt spices and enough water to cover the breasts. Place the turkey breasts in the mixture and brine overnight or for a few hours.

Rinse the brine away in cold water.

Dry the breasts and cook them in a hot sauté pan skin-down in clarified butter. If you have cooked it sous-vide, the breast is done once you have golden brown color. If bypassing the sous-vide step, flip the breast once the skin is brown and finish in a 325°F oven for 45-60 minutes depending on size.

In the final two minutes of cooking, toss in butter, garlic, sage, rosemary and parsley, and a squeeze of lemon juice

As the breast is resting, brush with lemon curd and coarse black pepper.