Dry-Brined Turkey Breast
Posted by Donna-Marie Pye on
If you’re looking for the best dry-brined, bone-in turkey breast recipe, you’ve come to the right place! This recipe is easy to follow and produces a delicious, juicy turkey breast every time. Plus, it’s perfect for a festive meal or any other special occasion. It needs to be brined for 24 to 36 hours so plan ahead.
Ingredients...
1 tbsp Fleur de Sel
1 tbsp Organic Fair Herbes de Provence
1 turkey breast, skin-on, bone-in, about 3 lbs
2 tsp Sarafino Virgin olive oil
Method...
- In a mini food processor or by hand, rub together the Fleur de Sel and Herbes de Provence until well blended.
- Pat the turkey breast dry with paper towels, then set on a rimmed sheet pan. Rub the salt-herbes mixture under the skin and over the top of the turkey breast. Place turkey in the refrigerator, uncovered for 24 to 36 hours. (Donna-Marie uses her "cold garage or cold cellar" as the outdoor refrigerator when fridge space is at a premium).
- Remove turkey from the refrigerator and allow it to sit and come to room temperature (allow about 1 hour).
- Preheat oven to 350 F.
- Transfer turkey to a roasting pan. Rub olive oil over the surface of the skin.
- Place roasting in the pre-heated oven. Roast for about 1 hour or until a meat thermometer inserted into the thickest part of the breast registers 160 F (it's important to use a meat thermometer here).
- Remove from oven and tent with foil. Let rest for at least 15 minutes, then carve from the bone and thinly slice. If desired, use pan juices to make gravy.
For a pan gravy, use our Make Ahead Gravy recipe.
Serves 4 to 6
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