Dry Brine Turkey Breast
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
55 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
Description
This recipe starts by applying a seasoning blend of kosher salt, parsley, sage, black pepper, and thyme evenly over the turkey breast, which is then refrigerated uncovered for 24 hours to allow the brine to penetrate. After resting to room temperature, the turkey is placed on a roasting pan with chopped carrots, celery, onion, and thyme sprigs beneath.
The skin is rubbed with avocado oil before roasting at a high temperature to crisp it, followed by adding chicken stock to the pan for additional moisture. The turkey is basted with butter partway through to enrich flavor and promote browning. Roasting continues until an internal temperature of 160°F is reached, ensuring the meat is cooked yet juicy.
This preparation yields a golden-skinned turkey breast infused with herb flavors from the dry brine and vegetable aromatics, ideal for a traditional meal centerpiece.
Keeping the turkey in the coldest fridge area while brining and monitoring internal temperature during cooking help ensure food safety and best results.
Ingredients
Dry Brine
- 1 tablespoon kosher salt
- 2 teaspoons parsley dried
- ½ teaspoon sage dried
- ½ teaspoon black pepper
- ½ teaspoon thyme dried
Turkey Breast
- 1 5-7 pound turkey breast bone-in skin on
- 1 carrot roughly chopped
- 1 celery roughly chopped, stalk
- 1 onion roughly chopped, small
- 2-3 thyme sprigs, fresh
- 1 tablespoon avocado oil
- 1 cup chicken stock
- 1 tablespoon butter unsalted
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.
Notes
- Place the turkey breast in the coldest part of the refrigerator while dry brining, usually at the back, for best results.
- Let the turkey come to room temperature for about an hour before roasting for even cooking.
- Use an instant-read thermometer to check that the internal temperature reaches 160˚F to ensure doneness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
