Dry Brined Turkey Breast
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 40 mins
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Brining time
1 d
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Servings
12
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Calories
410 kcal
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Course
Main Course
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Cuisine
American
Dry Brined Turkey Breast
Description
This Dry Brined Turkey Breast recipe starts with a bone-in breast thoroughly patted dry. The turkey is seasoned all over with a mixture of kosher salt, black pepper, and light brown sugar, focusing on getting the seasoning under the skin where possible. It’s then refrigerated uncovered to dry brine for at least 24 hours, preferably 48, allowing the salt to penetrate and improve moisture retention. Before roasting, the turkey breast is brought to room temperature and rubbed with olive oil. Roasting begins at a high 450°F for 30 minutes, then the oven temperature is lowered to 300°F to slowly bring the turkey to the internal temperature of 155-160°F. Chicken stock is poured into the roasting pan to help maintain moisture in the oven. Once cooked, the turkey is tented with foil and rested for 20 minutes to let juices redistribute before carving. This technique ensures a flavorful, juicy breast with well-seasoned skin. The recipe also stresses using kosher salt for even coverage and adjusting salt amount if the turkey is pre-brined. Leftovers can be refrigerated and reheated easily.
Ingredients
- 1 pound turkey breast bone-in
- 1 tablespoon olive oil
- 2 cups chicken stock divided, will most likely not need all of it, low sodium
dry brine (mix together)
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon light brown sugar
Instructions
- Pat dry the turkey breast with paper towels and season all over with the dry brine mixture. Try to get the salt under the skin and onto the breast. Season on all sides but use the majority of the mixture on the breasts since they are the thickest and will take the most time for the brine to penetrate. Refrigerate uncovered for at least 24 hours but preferably 48 hours.
- Remove turkey 1 hour before roasting. Preheat oven to 450f and set the oven rack to the middle level. Place the turkey breast on a roasting pan and wire rack setup and pat dry very well. Rub 1 tablespoon of olive oil onto the skin and pour a half cup of chicken stock into bottom of the pan.
- Roast turkey for 30 minutes, then turn the heat down to 300f. Continue cooking until the turkey registers 155-160f in the thickest part of the breast (should take approximately 50-70 minutes longer). When finished cooking place turkey breast on a cutting board and tent with foil for 20 minutes before carving.
- To carve, remove breast by sliding knife down breast bone and by cutting under the breast. Cut pieces to 1/4" thick across the length of the breast. Enjoy!
Notes
- Adjust salt quantity if using a turkey breast with added sodium solution to avoid over-salting.
- Use an instant-read thermometer for accurate doneness, aiming for 155-160°F internal temperature.
- Rest the turkey breast 20 minutes covered in foil before carving to retain juices.
- Leftover turkey can be stored in the refrigerator and reheated safely within three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 0.7g | 0% |
| Protein | 56g | 112% |
| Fat | 19.8g | 30% |
| Saturated Fat | 0.2g | 1% |
| Cholesterol | 163mg | 54% |
| Sodium | 525mg | 22% |
| Potassium | 1mg | 0% |
| Sugar | 0.7g | 1% |
| Calcium | 1mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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