Dry Brined Turkey Breast
User Reviews
4.5
116 reviews
Excellent
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Prep Time
25 mins
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Cook Time
2 hrs
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Additional Time
1 d
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Total Time
1 d 2 hrs 25 mins
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Calories
510 kcal
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Course
Main Course
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Cuisine
American
Dry Brined Turkey Breast
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Dry Brined Turkey Breast involves salting and baking a thawed turkey breast to produce juicy, well-seasoned meat with crisp skin. A dry brine with kosher salt and baking powder enhances moisture retention and skin texture. Herb butter flavored with fresh sage, oregano, and thyme complements the turkey. This method requires precise thawing, brining, and careful temperature monitoring for best results.
Description
This recipe uses a dry brine mixture of kosher salt and baking powder applied evenly over a 3-6 pound thawed turkey breast, then refrigerated uncovered for 24 hours. This process draws moisture out before reabsorbing it, producing juicier meat and improving skin crispness. The turkey breast is roasted at high heat after brining, basted with herb butter made from unsalted butter mixed with fresh sage, oregano, and thyme, which adds aromatic flavor and richness.
The turkey should be cooked until a thermometer registers 155°F in the thickest part of both breasts, as carryover heat will raise the internal temperature to the recommended 165°F during resting. Resting for at least 20 minutes after roasting allows juices to redistribute, ensuring tenderness and moistness when sliced.
This method avoids the use of salted butter or high-sodium broth to prevent oversalting. Thawing requires about 24 hours per 4 pounds in the refrigerator. Accuracy in brining time and temperature monitoring ensures a well-cooked turkey breast without dry edges or underdone areas.
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Ingredients
Turkey
- 3-6 pound turkey breast (thawed)
- 2 cups turkey broth low sodium
Dry Brine
- 3 tablespoons kosher salt
- 1 tablespoon baking powder
Herb Butter
- 6 tablespoons butter unsalted
- 1 tablespoon sage leaves chopped fresh
- 1 tablespoon oregano leaves chopped fresh
- 1 tablespoon thyme chopped fresh leaves
Serve with
- turkey gravy homemade
Instructions
- Thaw your turkey breast (in the bag it came), in your refrigerator. It typically takes 24 hours per 4 pounds to defrost, plan accordingly according to weight.
- Once your turkey is defrosted, carefully remove it out of the bag (I do this over the sink, since it is easy to disinfect the surface after). Remove any bags of innards that may be included. Place turkey breast on half sheet pan with a rack, so any additional thawed juices that come out while it brines, do not get reabsorbed back into the turkey. Proceed to dry the entire turkey inside and out with paper towels.
- In a small bowl, mix the baking powder with the kosher salt (see note #1). From up above, sprinkle baking powder/salt mixture over the entire turkey breast (you may not need all of it depending on the size of your bird). Carefully place the bird, uncovered, in the refrigerator for 24 hours.
- Once your turkey has brined for 24 hours, remove from the refrigerator and preheat oven to 425F. If any juices accumulated overnight, discard. From the bottom of the breast, carefully separate the skin from the breast. Be very gentle or the skin can rip.
- In a small bowl, mix together unsalted butter and chopped fresh herbs (see note #2). Using your fingers, scoop herb butter out of bowl and begin smearing under the skin onto the breast. Spread the rest of the herb butter on the outside of the breast. If possible, pull the skin down and secure it in between the breast point and rack.
- Place turkey into the oven and carefully pour 2 cups of turkey broth into the the bottom of the pan. Begin roasting turkey in the oven. Every 15 minutes, carefully slide the rack out and baste the turkey with the juices in the pan.
- Depending on the weight of your turkey breast it should take 45 minutes- 1 1/2 hours to roast (my 6lb turkey breast took 1 hour and 15 minutes). For smaller birds, begin checking with a thermometer at 45 minutes, you are looking for 155F at the thickest part of the breast. After it rests it should come to temperature at 165F.
- Carefully remove turkey from oven (remember there is liquid at the bottom of the pan). Using your baster, reserve 1/4 cup of pan drippings for making homemade gravy (see this post for my homemade turkey gravy).
- Once the turkey has rested, use a sharp chef's knife or carving set to slice the turkey breast. Once you begin carving the turkey breast, you should immediately reveal juicy meat as you slice. Serve with homemade turkey gravy over the top and with your favorite Thanksgiving side dishes.
Equipments used:
Notes
- Use kosher salt for the dry brine, not table salt or other types, to achieve proper seasoning.
- Choose unsalted butter for the herb butter to avoid over salting the turkey.
- Thaw the turkey breast in the refrigerator, allowing approximately 24 hours for every 4 pounds.
- Dry brine for a minimum of 12 hours, with 24 hours being ideal for best results; do not exceed 48 hours.
- Use a meat thermometer to confirm doneness, aiming for 155°F in the thickest part before resting.
- Allow the turkey breast to rest at least 20 minutes before carving to let juices settle.
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
3g
(1%)
Protein
74g
(148%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
231mg
(77%)
Sodium
6690mg
(279%)
Potassium
884mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
700IU
(14%)
Vitamin C
3mg
(3%)
Calcium
274mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 3g | 1% |
| Protein | 74g | 148% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 231mg | 77% |
| Sodium | 6690mg | 279% |
| Potassium | 884mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 274mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
116 reviews
Excellent
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