Succulent Dry Brined Turkey Breast
User Reviews
3.7
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Prep Time
1 d 22 hrs 40 mins
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Cook Time
1 hr 10 mins
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Additional Time
15 mins
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Total Time
1 d 23 hrs 50 mins
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Servings
8
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Calories
47 kcal
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Course
Main Course, Others
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Cuisine
American
Succulent Dry Brined Turkey Breast
Description
This turkey breast is dry brined with a mixture of salt, sugar, oregano, rosemary, and nutmeg, which is rubbed both on and under the skin. Refrigerated for one to three days, the brine improves moisture retention and seasons the meat. When ready to cook, softened butter blended with chopped parsley is applied under and over the skin to add richness and herbal flavor. The breast is roasted at 375°F on a bed of garlic halves and rosemary sprigs, absorbing savory aromatics during cooking. After about 1 hour and 10 minutes, the turkey is rested loosely covered to let the juices redistribute.
Juices are strained and used to make a simple gravy with butter, flour, turkey stock, and Worcestershire sauce, adding a savory finish. The combination of dry brining, herb butter, and aromatic roasting results in a moist, flavorful turkey breast with crispy skin. Serving slices with the gravy brings a classic roasted poultry experience suitable for special dinners or holidays.
Make sure to pat the turkey dry before brining to ensure the brine adheres well. Rest the breast at room temperature before slicing to preserve juiciness. Adjust the herb and spice blend to taste or add other spices like cumin or chili flakes cautiously, as prolonged brining can intensify flavors.
Ingredients
For the Brine:
- 2 Tablespoons salt Pink Himalayan
- 1 Tablespoon sugar
- 1 Tablespoon oregano
- 1 Tablespoon rosemary
- 1 teaspoon nutmeg
Butter:
- 1 tick butter unsalted at room temperature
- 1/3 cup parsley chopped
Roasting:
- 1 tablespoon olive oil
- 4 Garlic heads sliced in half
- 3 Rosemary sprigs
Gravy:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup turkey stock from strained turkey juices
- 1 teaspoon Worcestershire sauce
Notes
- Plan ahead to allow at least one full day for the dry brine to work properly.
- Pat the turkey breast dry thoroughly before applying the brine to enhance absorption.
- Adjust seasoning ratios or add spices like cumin, turmeric, or chili flakes carefully to avoid overpowering the meat during longer brining times.
- Rest the cooked turkey breast for at least 15 minutes before slicing to retain juices.
User Reviews
Overall Rating
3.7
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