Dry Brine Turkey Breast Recipe
This dry brine, bone-in, skin-on turkey breast is made with salt and a mix of dried herbs that sits on the breast soaking into the meat that is then roasted in the oven until juicy.
Servings: 8 servings
Equipment
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.
Video
Notes
- My Top Tip: Let your turkey brine for a minimum of 24 hours. The sweet spot for dry brining is 48 hours, but you can let it sit for as long as 72 hours. Just be sure to keep it refrigerated, so the meat remains safe to consume.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat your slices of turkey breast in the oven or microwave until warmed through.
- Freezing: Once cooled, your turkey breast will last in an airtight container in the freezer for 2-3 months. When you're ready to eat it, thaw it in the fridge overnight before reheating.
Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 57g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1266mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1356IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.3mg
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