Roast Breast of Turkey

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I have used this reciepe for the past 3 Thanksgivings. Each year the comments are the same. How moist, what flavor, and that glaze. Thank you Emeril

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This is the most delicious turkey breast you will ever make. Just plan on making 2 of them because 1 will not be enough!

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I've made this turkey breast a few times and it's really delicious! It's also easy and uncomplicated. I did reduce the salt amount by half and it didn't seem to make a difference to me.

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Brining made all the difference. I did just the turkey breast and followed Emiril's Bacon and Herb Roasted Turkey Breast to season and baste it. Very moist and full of flavor.

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Very flavorful turkey! After reading the reviews I reduced the amount of salt, and I used kosher salt. I also reduced the amount of water. It just seemed like too much water considering the amount of tukey that I had. Followed the recipe otherwise. I am making this again tonight! Its a keeper.

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Oh no, that ONE salty comment is NOT wrong at all. Nor did the writer misread the information. I am a very good cook, I read this recipe and all the reviews before deciding to make the turkey. I followed the direction and I used all the ingredients listed on the recipe. The turkey was moist and tender, and the color is beautiful during cooking, BUT it WAS salty. It wasn't disastrous but it was salty. I brined and cooked another turkey breast (using the same amount of kosher salt and that one turned out perfect even though it didn't look as pretty as this one. If you read the instruction in this recipe, it only told you to pat dry the turkey before oiling it and putting it in the oven. I rinsed my turkey well with cold water ( to avoid it being too salty and it still turned out salty. For what it's worth my guests still liked the turkey and they said it's very flavorful. With some cranberry sauce and other side dishes I guess it's not that bad.

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OMG!!! This was my first Thanksgiving Dinner in our New Home and my family came from Houston so I was really nervous being that my dad is the chief in the family....This was the BEST TURKEY EVER...........I am a stay at home mom and love you and your show Emeril....Thank you so much for all of your wonderful recipes, which are cooked often in our home..And for the one person who said it was salty, I guess he should pay more attention to direction....Keep up the wonderful work Emeril, from my kitchen to yours!!!!

Adrianna
Dallas, Fort Worth

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I have heard so much about brines, and all the Food Network stars rave about them, so (even though I've never had a problem with my turkey turning out dry I decided to try one (minus the rub. This one sounded good, with the OJ, wine, and other seasonings, and also because it is an Emeril recipe, so off I went. Let me say I am so glad I decided to cook two turkey breasts, the second by the traditional method! The brined one was so salty we couldn't taste any of the other ingredients, much less the turkey itself -- I wish I had used a cheap white wine, the nice one I chose was totally wasted.

What went wrong? I thought that a brine wasn't supposed to make the turkey salty, just juicier and more flavorful. I followed the brine recipe exactly as written, double checking everything, and didn't use a grain more than the cup of Kosher salt prescribed. I had the turkey breast in the brine for 23.5 hours, and, of course, it was in my 37 degree refrigerator the whole time. I have a hard time believing this Emeril recipe could go so wrong -- is there a misprint somewhere?

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Absolutely awesome!!! It's now in my register of favorite recipes. I will definitely use this recipe again. I marinated mine for around 44 hours. Excellent. Turkey came out moist and juicy with infused flavors throughout.

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I have made this brime for 2yrs straight, this would be my 3rd year. I always get the best complements. I thinks its a fun recipe and its not thanksgiving if you don't brime the turkey this way. the flavor is awesome.