Ingredients:

  • 1 (4-5 pound) boneless, skin-on turkey breast
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups water
  • 1/2 cup kosher salt
  • 1/4 cup granulated sugar
  • 2 cloves garlic, smashed
  • 1 sprig fresh rosemary
  • 1.5 pounds Brussels sprouts, trimmed and halved or quartered
  • 2 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions:

  1. Combine brine ingredients in a large bowl. Submerge turkey breast; refrigerate for at least 30 minutes, or up to 4 hours.
  2. Preheat oven to 325°F (160°C). Pat turkey breast dry. Combine olive oil, thyme, rosemary, sage, garlic powder, salt, and pepper in a small bowl.
  3. Rub the herb mixture all over the turkey breast, ensuring even coverage.
  4. Place turkey breast on a roasting rack in a roasting pan. Roast for 1 hour 15 minutes to 1 hour 45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
  5. Remove turkey breast from oven and let it rest for at least 15 minutes before carving.
  6. While the turkey is resting, preheat the oven to 400°F (200°C). Toss the Brussels sprouts with the olive oil, salt, and pepper.
  7. Spread Brussels Sprouts in a single layer in the roasting pan. Roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
  8. While the Brussels sprouts are roasting, whisk together the maple syrup, balsamic vinegar, and Dijon mustard in a small bowl.
  9. Remove the Brussels sprouts from the oven and toss with the maple glaze. Roast for another 5 minutes until the glaze is sticky and caramelized.
  10. Carve the turkey breast against the grain and serve immediately with the maple-glazed Brussels sprouts. Garnish sprouts with nuts (if using) before serving.