1
Place a plastic zip lock bag over or inside a medium size bowl, put the turkey breast half in the bag.
2
Add to the bag, olive oil, onions, garlic clove, salt, white pepper and brown sugar. Squeeze all the air out of the bag and close it. Massage the ingredients in the bag, into the turkey breast half. Marinate overnight, while turning the bag periodically, when you can.
3
Preheat oven to 325°. Roast turkey on a rimmed baking sheet, lined with nonstick aluminum foil, for 50 minutes to 1-1/2 hours, or until an instant read thermometer inserted into the thickest part of the breast reaches 165°. Cover with foil and let it rest for 15 minutes so the juices can redistribute throughout the meat, resulting in a juicier piece of meat. Slice turkey as needed. Reserve pan drippings if you want to make gravy or a small dish of dressing.
Cook’s note — the temperature of the meat continues to climb during the resting period. After 15 minutes, check the internal temperature again, it should read 170°. Once turkey meat is removed off the bone, it can be refrigerated for up to 5 days.
