If you’ve been shy to cook turkey breasts, try this easy, succulent and really fool proof Dry Brine Turkey Breast recipe with gravy. Beware, the dry brine gives incredible flavor to your turkey—you won’t be able to go back!
Whether you do Thanksgiving or Friendsgiving, it’s ten times easier for you to start off with turkey breasts. And using a dry brine brings out incredible moisture and flavor to the turkey, so rest assure you’ll love it!
Can you believe it’s Thanksgiving week!! OMG are you geared up and ready to go? I’ve been busy with lots of turkey, brining turkey, and turkey roast for Friendsgiving.
I’m really softening up to Friendgiving year after year. And this dry brine turkey breast recipe is seriously the BEST for a Friendsgiving party.
Even more for Thanksgiving, because I don’t know about you, but all my family loves turkey breast. I took this a step further and now in LOVE with this Turkey Tenderloin Recipe!
So after years, I decided I’m only making roast turkey breast recipe from now onwards. It’s easier, quicker and above all delicious!
PS–Another terrific turkey breast recipe that’s fool proof and made on the stove (no prep ahead required) is this Turkey Breast Recipe On the Stove.
DRY BRINE TURKEY
Why Dry Brine? First of all because it’s dry brine. Dry brining the turkey infuses a ton of flavor which is really essential for your turkey. Another thing is the moisture.
In brief, dry brining the turkey using salt and dry spice will withdraw the moisture from the turkey at first.
Then the salt dissolves into the moisture and it gets reabsorbed back in to the turkey as a salty flavorful moisture. The salty moisture also breaks down tough muscle proteins resulting in tender meat.
Likewise, just as important as brining the turkey, balancing the brine is very important. The balance of salt to sugar to spice.
You can definitely play around with different spices, but make sure the salt and sugar levels are balanced.
Brining time is always between 1-3 days and this helps the turkey breast make the most out of brining.
Right before roasting the turkey, I add a mixture of unsalted butter and parsley under the turkey breast skin and on top.
Similarly this step adds extra moisture and you an add extra spices, garlic, lemon, herbs and anything you like.
Meat thermometer is ideal to check doneness of your tucker breast so don’t skimp on that!
Finally the gravy. I add some Worcestershire sauce to the mix of butter, flour and turkey juices for maximum flavor.
Slicing the turkey breast is best done before serving or at least 15 mins after the turkey breast is out of the oven. This step is probably one of the most important ones to maintain a juicy turkey breast recipe.
HOW TO DRY BRINE A TURKEY
Start by making the dry brine and sprinkle it evenly all over the turkey breast. It seems like lots of salt, but it’s just right.
After brining the turkey breast, you’ll need to slather the butter everywhere and roast the turkey.
Now make the gravy. First of all, you’ll need to remove the turkey from the roasting pan and tent it over with foil. Strain the juices and set aside.
Get the gravy going by making a basic roux. Similarly you can add the softened roast garlic cloves or onions here. Or simply use the strained juices to impact the flavors.
Finally, the Worcestershire sauce is added in to boost up the flavor. And finally it’s time to slice the turkey breast, drizzle your gravy and indulge!
Enjoy this turkey breast recipe—Thanksgiving or not, a turkey breast is a treat anytime! 🙂
DRY BRINE RECIPE TIPS
- Plan ahead. Remember the dry brine needs at least a full day, so make sure you’ve planned for that.
- Pat dry the turkey well before brining.
- Use the perfect ratios of salt and sugar so the moisture is perfect. Likewise adjust your spice level to your taste.
- Add cumin, turmeric, chilli flakes or any of your favorite spice combos.
- Be careful about using garlic powder and onion powder because they can be too strong if you’re planing to brine for 3 days.
- Make sure the turkey breast is rested for at least 15 minutes before slicing.
TURKEY RECIPES
Turkey Breast Recipe On the Stove
TURKEY SIDE DISHES
One Pot Quinoa Sweet Potato Salad
Succulent Dry Brined Turkey Breast
Ingredients
For the Brine:
- 2 Tablespoons Salt Pink Himalayan
- 1 Tablespoon Sugar
- 1 Tablespoon Oregano
- 1 Tablespoon Rosemary
- 1 teaspoon nutmeg
Butter:
- 1 stick 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
Instructions
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Pat the turkeyr breast dry vey well.
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Prepare the brine and sprinkle it over the turkey and under the turkey breast skin over the flesh.
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Place the turkey in the fridge for 1-3 days maximum.
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When it’s time to roast the turkey, preheat the oven to 375F.
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Mix the butter and herbs in a small bowl and slather it under the skin and over the skin.
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Roast the turkey breast by placing a parchment paper over a baking sheet. Drizzle that olive oil, put the onions, garlic, fresh rosemary and put the turkey breasts right over them.
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Roast the turkey breast for 1 hour and 10 mins.
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Remove the turkey breast to a cutting board and cover loosely with foil.
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Strain the turkey juices and set aside.
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Make the gravy: Melt the butter in a medium pot, add the flour and stir. Add in the stock and let it boil for at least 10 mins over low heat. Add the Worcestershire sauce and sir well. Remove from the heat.
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Slice the turkey and serve with the grave! Enjoy 🙂
Recipe Video
Recipe Notes
Plan ahead. Remember the dry brine needs at least a full day, so make sure you’ve planned for that. Pat dry the turkey well before brining. Use the perfect ratios of salt and sugar so the moisture is perfect. Likewise adjust your spice level to your taste. Add cumin, turmeric, chilli flakes or any of your favorite spice combos. Be careful about using garlic powder and onion powder because they can be too strong if you’re planing to brine for 3 days. Make sure the turkey breast is rested for at least 15 minutes before slicing.
This says to place onions on the cookie sheet but there are no onions in the recipe list. How much onion should I use? And how long does this need to sit out of the fridge before going in the over?
Could you use fresh herbs in the brine? I bought a lot of fresh rosemary and need to find a way to use it. Also, would a small amount of sage work too?
Thank you!
Hi Lauren, yes of course!!
Hello! Are the herbs in the brine dry? I assume so but want to confirm. Thanks!
Yes!
How long should u leave The turkey out of the fridge before cooking.?
Are the herbs in the brine, dried herbs (I assumed) or fresh??
Dried absolutely!
Should I rinse off the dry brine before I roast the turkey?
Please tell me that this is a typo also:
1%
Sodium 2678mg116%
That would make itTurkey Jerky
YES sorry that is a typo!!!
What size turkey breast is this for?
This is for a turkey breast that’s about 7-8 pounds, but I split it into two breasts and removed a chunk of the back bones so it’s easy to slice.
The brine ingredients have 2 Tbsp. pink Himalayan salt and then 1 Tbsp. salt, but instructions say to use the right ratio of salt to sugar. There is no sugar mentioned in the ingredients. Is the 2nd listing of salt (1 tbsp.) supposed to be sugar?
Yes Karen, so sorry for the typo! i just fixed it
Where is the sugar in this recipe?
It shows two types of salt – is that right?
Yes! So sorry for the typo again! It’s alll fixes now
The meat definitely looks succulent and tender. Beautifully presented as well.
The note talks about the balance between salt and sugar, but there is no sugar in the recipe. Is the tablespoon of salt in the brine supposed to be sugar?
Yes Gordon, I fixed that!
The notes say to have a balance between sugar and salt, but there is no sugar in the recipe. Is the 1 Tablespoon salt a typo?
It was a typo and all fixed now!! 🙂
Lovely photos and your turkey breast looks amazing. When turkey is on sale we always pick up a few and Hubby cuts them apart. We save the breast to make by itself. We’ll have to try out your dry rub.
You talk about sugar in the brine in your notes but you don’t have it in the ingredients. Also, I can’t imagine it isn’t a good idea to not rinse the brine before roasting.
You talk about roasting for 1.10 but don’t mention the size of the turkey breast? That would be relative, no? You mention using an internal thermometer to check but then don’t mention what temp one should be looking for.
No instructions for the gravy?
Seems like this post was super rushed.
Hi Janet, you’re absolutely right. 🙂 I’ve fixed that, and to answer you just in case– I’ve read so much about rinsing the brine versus not rinsing, there’s no clear value to rinsing the brine and so I didn’t. I’ve found it to be perfect–not salty at all!
Size of both turkey breasts are 7 pounds and they should cook up till 165 degrees F.
Gravy instructions are in the paragraph before last 🙂
I am so happy you emphasized the salt and sugar levels should be balanced. My recipe a few years back didn’t make a big deal out of it, and it wasn’t quite right. This is just right. YUM!
Thanks so much Jeannette!
Wow is so beautiful and tasty for the holidays! I want to try it immediately. Wonderful combination of ingredients. This is 100% perfect for me. Thank you for sharing.
I can tell just by the photo how juicy and moist this wonderful recipe and bird it!
I have never brined a turkey! I read so many people state it as a must, and I love your method of a dry brine. Thank you!