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Roast Turkey Breast

Serves 6


600°F - 650°F

cook time

1 hour 30 minutes


6-8lb bone-in turkey breast, thawed

1/2 cup salt
1/4 cup brown sugar
Rind from 1 orange
1/2 gallon cold water

Herb Butter:
1 stick salted butter, softened
3 cloves garlic, minced
Fresh parsley, chopped
Fresh rosemary, chopped
Fresh thyme leaves
Salt & pepper

The morning before cooking the turkey, prepare the brine by mixing the ingredients together in a container large enough to hold the turkey and brine. Place in refrigerator overnight.

The morning you are cooking, take the turkey out of the brine, rinse, pat dry, and set aside.

Fire up your Cru oven.

In a small bowl, mix the herb butter ingredients. Spread the herb butter underneath the turkey's skin. Place turkey breast in a cast iron pan.

Make sure your Cru oven has cooled down to abut 600°F.

Cook the turkey in your Cru oven, making sure to rotate every 10-15 minutes. It should take about an hour and a half - turkey breast is cooked at 170°F. If the turkey is browning too quickly, cover with foil and continue cooking.

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