Citrus & Herb Roasted Turkey Breast Recipe

In a 6-qt. stockpot, combine the first eight ingredients. Bring to a boil. Remove from heat. Add cold juices to brine; cool to room temperature. Place one oven roasting bag inside the other. Place turkey breast inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible, and turn to coat. Place in a roasting pan. Refrigerate 8 hours or overnight, turning occasionally. In a small bowl, beat herb butter ingredients until blended. Remove turkey from brine; rinse and pat dry. Discard brine. Place turkey on a rack in a 15x10x1-in. baking pan. With fingers, carefully loosen skin from turkey breast; rub herb butter under the skin. Secure skin to underside of breast with toothpicks. Refrigerate, covered, 18-24 hours. Preheat oven to 425 °. In a small bowl, mix butter and seasoned salt; brush over outside of turkey. Roast 15 minutes. Reduce oven setting to 325 °. Roast 1-3/4 to 2-1/4 hours longer or until a thermometer reads 170 °. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 15 minutes before carving.