Baked Turkey Breast (Brined)

Brining seasons the turkey without making it salty. It also helps draw moisture into the meat for a juicier result.

1¼ cups coarse sea salt
1 cup light-brown sugar, packed
1 (6 lb) whole turkey breast, thawed if frozen

In a large stockpot, dissolve salt and sugar in 1 gallon cool water. Place turkey, bone side up, in brine and weight it with a plate. Refrigerate 6-8 hours.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Rinse turkey thoroughly under cool water and pat dry with paper towels.

Bake turkey for about 1½ hours or an instant-read thermometer inserted in thickest part of turkey registers 165°F.

Let rest 10 minutes before slicing.

Makes 8 servings.