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Dry Brine Turkey Breast
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!
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
Ingredients
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
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.
Cup of Yum
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
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
% 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.