Brining a 15-pound turkey for a Thanksgiving crowd requires a little more finessing of fridge space than this smaller turkey breast for six people. Once you have the orange, honey, and herb brine combined and cooled, just pour it into a resealable bag, add the turkey breast, and let it hang out in a 13-by-9-inch dish in the fridge overnight. When you’re ready to cook, add extra flavor with a fresh thyme rub, and roast first on high to get a deep golden skin, then on low for the juiciest meat ever. Serve all the classic Thanksgiving dishes on the side, and see our Ultimate Thanksgiving Guide for more tips, tricks, and recipes.
Special equipment: You’ll need a 2- to 2-1/2-gallon resealable food-safe bag for brining the turkey.
For roasting the turkey breast:
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