Buttery Roasted Turkey Breast
Keep Thanksgiving simple with this roasted turkey breast, seasoned with a light maple rub and packed with savory flavor. Kinder’s Butcher’s Brine Kit helps keep the turkey juicy and flavorful, while Buttery Poultry Seasoning brings classic holiday flavor to every bite. It’s an easy option for a smaller Thanksgiving gathering or anyone who wants a fuss-free turkey dinner.
Ingredients
1 bone-in, skin-on turkey breast, about 4–6 lb
Kinder’s Butcher’s Brine Kit (optional but highly recommended)
1 Tbsp pure maple syrup
1 Tbsp Kinder’s Buttery Poultry Blend or Kinder’s Buttery Garlic & Herb Seasoning
¼ Cup unsalted butter, melted
*If you're using our Butcher's Brine Kit, amount of seasoning necessary for recipe is included
Instructions
BRINE & DRY
While brining isn’t mandatory, it is highly recommended. Turkey breast is naturally lean, and brining it for 5 to 6 hours helps season the meat throughout while allowing it to retain more moisture during cooking.
Prepare the Kinder’s Butcher’s Brine according to the package directions and brine the turkey breast for 5 to 6 hours. Remove from the brine and pat extremely dry with paper towels, paying particular attention to the skin.
SMOKE
Preheat the oven to 425°F.
Brush the turkey breast with the maple syrup, making sure the skin is lightly and evenly coated. Season all over with Kinder’s Buttery Poultry Blend or Kinder’s Buttery Garlic & Herb Seasoning. If the turkey was brined, use a slightly lighter hand with the seasoning.
Place the turkey breast skin-side up on a wire rack set inside a roasting pan or rimmed baking sheet. Roast at 425°F until the skin is golden brown, about 20 to 30 minutes.
Once the skin is nicely browned, reduce the oven temperature to 325°F and continue roasting.
When the thickest part of the breast reaches around 130°F, generously brush the turkey with some of the melted butter. Continue roasting, basting once or twice more with the remaining melted butter, until an instant-read thermometer inserted into the thickest part of the breast reaches 160°F.
Remove the turkey breast from the oven.
REST & CARVE
Let the turkey rest uncovered for 15-20 minutes before carving letting carryover cooking take the breast to 165°F and allowing the juices redistribute.
Carefully remove the breast meat from the bone, slice across the grain, and serve warm.
