Dry Brine Turkey Breast

Name: Dry Brine Turkey Breast
Prep time: 30 min
Cook time: 55 min
Total time: 1 d 2 h 40 min
Yield: 8 servings
Ingredients: 1 tablespoon kosher salt; 2 teaspoons dried parsley; ½ teaspoon dried sage; ½ teaspoon black pepper; ½ teaspoon dried thyme; 1 5-7 pound bone-in skin on turkey breast; 1 carrot; 1 celery stalk; 1 small onion; 2-3 sprigs fresh thyme; 1 tablespoon avocado oil; 1 cup chicken stock; 1 tablespoon unsalted butter

User Reviews

5.0

162 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Brining + Resting Time
1 d 1 hr 15 mins
Total Time
1 d 2 hrs 40 mins
Servings
8 servings
Calories
392 kcal
Course
Main Course
Cuisine
American

Dry Brine Turkey Breast

Xia Schmidt

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This dry brine, bone-in, skin-on turkey breast is juicy, tender, and packed with flavor! If you haven't tried dry brining your bird I highly recommended it!

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Ingredients

Servings

Dry Brine

1 tablespoon kosher salt
2 teaspoons dried parsley
½ teaspoon dried sage
½ teaspoon black pepper
½ teaspoon dried thyme

Turkey Breast

1 5-7 pound bone-in skin on turkey breast
1 carrot roughly chopped
1 celery stalk roughly chopped
1 small onion roughly chopped
2-3 sprigs fresh thyme
1 tablespoon avocado oil
1 cup chicken stock
1 tablespoon unsalted butter

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Instructions

In a small bowl combine salt, parsley, black pepper, thyme and sage.
Pat the turkey breast dry with paper towels, then set on a rimmed sheet pan. Generously season the turkey with the salt mixture. You may not need to use all of the dry brine, but you want to cover the entire turkey breast surface with an even layer of salt. Let sit uncovered in the fridge for 24 hours.
When ready to cook. Remove from the fridge. Take a large rimmed baking sheet and scatter carrot, celery, onion and thyme all over, then place the turkey breast on top. Let sit at room temperature for about 1 hour.
Meanwhile, preheat the oven to 425˚F. Once the turkey has come to room temperature, rub the avocado oil all over the skin. Place in the oven and roast for 25 minutes. Rotate the pan, then add 1 cup chicken stock to the bottom of the pan. Roast for an additional 20 minutes, then brush with butter. Roast for 10 additional minutes or until the internal temperature registers 160˚F on an instant read thermometer. The final time will depend on the size of your turkey breast, be sure to check the temperature of the turkey to ensure proper doneness.
Remove from the oven and tent with foil. Let rest for at least 15 minutes, then carve from the bone and thinly slice.
If desired, use the pan drippings to make gravy.

Equipments used:

Notes

Tip: Place the turkey breast in the coldest part of your refrigerator, usually the back, once the dry brine is in place.

Nutrition Information

Show Details

Calories 392kcal (20%) Carbohydrates 5g (2%) Protein 57g (114%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 155mg (52%) Sodium 1266mg (53%) Potassium 88mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1356IU (27%) Vitamin C 2mg (2%) Calcium 13mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 392 kcal

% Daily Value*

Calories	392kcal	20%
Carbohydrates	5g	2%
Protein	57g	114%
Fat	17g	26%
Saturated Fat	6g	30%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	155mg	52%
Sodium	1266mg	53%
Potassium	88mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1356IU	27%
Vitamin C	2mg	2%
Calcium	13mg	1%
Iron	0.3mg	2%